Lasagna Cupcakes With Pesto

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 36 wonton wrappers
• 1/2 cup pesto sauce, you don
• 1/2 cup lean ground beef
• 1/2 cup diced red bell pepper
• 1/2 cup diced onion
• 1 cup diced mushroom
• 4 cloves roasted garlic, smashed and minced
• 1 egg
• 1 tablespoon parsley
• 1/4-1/2 teaspoon black pepper
• 4 ounces ricotta cheese
• 8 ounces mozzarella cheese, shredded and divided
• 3 ounces shredded asiago-parmesan cheese, mixture divided
• 3 cherry tomatoes, cut in half
• 6 fresh basil leaves

Recipe

• 1 preheat oven to 350 degrees f.
• 2 brown meat in a dry hot pan stirring to break up meat.
• 3 meanwhile add oil to a pan just to barely cover bottom. add the peppers, mushrooms, onions, and garlic saute about 5 minutes just until onions are translucent.
• 4 add the browned beef to the veggies mixture and toss in the pesto sauce. set aside.
• 5 remove 3 tablespoons of each of the grated cheeses placing in a bowl, mix to combine, set aside.
• 6 mix the remaining cheese mixture ingredients together. set aside.
• 7 brush cupcake pans with olive oil or spray with a non stick spray. garlic oil is yummy!
• 8 start to layer the lasagnas, starting with the wonton wrappers, cheese, meat mixture, repeat till all ingredients are used.
• 9 pressing each wonton to spread the mixture throughout each layer.
• 10 top each cake with the cheese mixture that you set aside.
• 11 place on a cookie sheet pan and bake 20 minutes.
• 12 remove from oven and let rest for 10 minutes.
• 13 garnish with tomato and basil leaf.