Marcel’s Lasagna Cupcakes

Marcel’s Lasagna Cupcakes
  1. 1 jar Scrumptious Pantry's Heirloom Tomato Sauce with Beef
  2. 2 Tablespoons extra virgin olive oil
  3. 36 wonton wrappers
  4. 3 cups shredded mozzarella cheese, divided
  5. 1 1/2 cups parmigiano-reggiano cheese, grated, divided
  6. 8 oz. Ricotta Cheese
  7. Basil for garnish
  1. Preheat oven to 375 degree. Spray muffin tin or individual ramekins with cooking spray.
  2. 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.
  3. 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.
Adapted from Chef Jamie Bordoshuk
Adapted from Chef Jamie Bordoshuk
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/