In the Kitchen

Petit Lasagna Cupcakes
This recipe is altered from Petit Lasagna. I wanted to finish up the rest of the food I had in my refrigerator but didn't have ricotta cheese or turkey so I substituted them with other ingredients but these lasagnas turned out amazing!
1/2 lb ground beef
¼ tsp salt
¼ tsp pepper
1 cup chopped onion
½ cup chopped mushrooms
14.5 oz can crushed tomatoes, or tomato sauce
2 cloves garlic, minced
3 tsp dried oregano, divided
½ tsp dried basil
1 1/2 cup shredded mozzarella cheese
24 small square wonton wrappers
1 1/2 cups shredded cheddar cheese
1/4 cup feta cheese

Preheat oven to 375ºF. Heat a large skillet over medium heat. Add the beef, onions, mushrooms, salt, and pepper. Crumble the meat and saute the mixture for about 10 minutes, or until the beef is cooked through. Add the garlic and stir constantly for 30 seconds.

Add the crushed tomatoes and 2 tsp of oregano. Bring the pan to a gentle boil. Reduce the heat to low and simmer for 10 minutes. Remove from heat and set aside.

In a large bowl, combine the ricotta, a pinch of salt and pepper, the remaining teaspoon of oregano, and the basil. Stir to mix well. Set aside.

Coat a 12-cup muffin tin with nonstick cooking spray. Place 1 wonton wrapper into each of the 12 cups, pressing firmly in the bottom of the cup and up the sides.

Using half of the mozzarella mixture, divide it among the 12 muffin cups. Then add a small sprinkle of feta cheese into each cup. Next, using half of the beef tomato sauce, spoon it evenly over each of the ricotta filled cups. Sprinkle with 2 tsp of mozzarella.

Gently press another wonton wrapper on top of the mozzarella layer.

Repeat the process by distributing the remaining mozzarella, then the remaining tomato sauce, and finally the rest of the shredded cheddar on top.

Bake for 10 minutes, or until the cheese has melted.
Let the cups cool, remove them from the pan, and serve!