Mini Lasagna Cupcakes

By Sugar Salt Magic · 45 min

Ingredients

Instructions

1. Preheat the oven to 200°C / 400°F (180°C fan). Lightly spray a muffin tin with oil.
2. Cut 20 of the wonton wrappers into circles the size of the muffin holes, using a large cookie cutter or an upturned glass.
3. Heat a little oil in a saucepan over medium heat. Add the onion and garlic and sauté for about 1 minute, stirring.
4. Add the beef mince and sauté, breaking it up with a wooden spoon, until browned all over.
5. Add the red wine (if using) and simmer for 1 minute. Then add the crushed tomatoes, milk, tomato paste, dried oregano and 1 teaspoon salt, and mix well.
6. Simmer for another 5 minutes until thickened, then remove from the heat.
7. In a small bowl, mix the ricotta, parmesan, ½ teaspoon salt and cracked black pepper.
8. Press one square wonton wrapper into the bottom of each muffin hole so the points stick out of the top.
9. Add about 2 teaspoons of meat sauce to each, then about 1 teaspoon of ricotta mixture. Sprinkle over a little mozzarella, top with a round wonton wrapper and press down lightly.
10. Repeat the layers once more. On the top round wrapper, spread about 1 teaspoon of the ricotta mixture, then sprinkle over the remaining mozzarella.
11. Bake for 20 to 24 minutes, until golden and the edges are crunchy.
12. Let the cupcakes cool for 10 minutes before serving.

Summarized from Sugar Salt Magic's video. Watch it for the details.