Marcel’s Lasagna Cupcakes April 29, 2013 by Geoff Bevington Marcel’s Lasagna Cupcakes 2013-05-31 08:35:48 Print Ingredients 1 jar Scrumptious Pantry's Heirloom Tomato Sauce with Beef 2 Tablespoons extra virgin olive oil 36 wonton wrappers 3 cups shredded mozzarella cheese, divided 1 1/2 cups parmigiano-reggiano cheese, grated, divided 8 oz. Ricotta Cheese Basil for garnish Instructions Preheat oven to 375 degree. Spray muffin tin or individual ramekins with cooking spray. Reserve 1/2 cup parmigiano-reggiano cheese and 1 cup mozzarella cheese for the topping. Cut wonton wrappers into circle shapes using a biscuit cutter or top of a drinking glass. To start layering your cupcakes, begin with a wonton wrapper and press it into the bottom of each muffin tin or ramekin. Top with meat sauce. Sprinkle a little parmesan cheese, ricotta cheese and mozzarella cheese (approx. 1 1/2 teaspoons of each). Repeat layers again ending with a wonton wrapper and the sauce. Top with reserved parmesan and mozzarella cheese. Bake for 18-20 minutes or until edges are brown. Remove from oven and let sit for 5 minutes. To remove use a knife to loosen the edges then pop out each lasagna. Garnish with fresh basil and serve. By Chef Jamie Bordoshuk Adapted from Chef Jamie Bordoshuk Adapted from Chef Jamie Bordoshuk Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/