Lasagna Wonton Cupcakes
Ingredients
The filling
-
½
lb
95% lean ground beef
-
1 ½
teaspoons
Italian seasoning
-
5
oz
mushrooms, chopped
The wrappers and cheese
-
16
pieces
wonton wrappers
-
4
oz
fat free Ricotta cheese
-
1 ½
oz
Parmesan cheese, freshly grated
-
4
oz
reduced fat 2% shredded Mozzarella cheese
The sauce
Instructions
- 1. Preheat the oven to 375°F and mist 8 cups in a muffin tin with cooking spray.
- 2. In a skillet, brown the ground beef with Italian seasoning, breaking it up as it cooks.
- 3. Add the chopped mushrooms and cook until browned.
- 4. Press a wonton wrapper into the bottom of each muffin cup.
- 5. Spoon half of the ricotta into the wrappers, followed by half of the meat mixture and half of the sauce.
- 6. Sprinkle half of the mozzarella and Parmesan on top, then press another wonton wrapper on top.
- 7. Repeat the layering with the remaining ingredients.
- 8. Bake for 18-20 minutes until golden brown, then let cool for 5 minutes before removing from the tin.
Nutrition Facts (estimated)
Servings
8 cupcakes
Calories
165
Total fat
6g
Total carbohydrates
13g
Total protein
15g
Sodium
20mg
Cholesterol
20mg
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