Beefy Lasagna Cupcakes!

I love individually-portioned foods and desserts, and with the cupcake contest going on, my brain is in full swing thinking of ideas and recipes.  But, sometimes you just gotta go back to the classics.

I've been making these lasagna cupcakes every now and then for a few years now.  Sometimes you want lasagna, but it is just too much work to make a full fresh lasagna, and frozen just won't do!  These are great for those situations. 

What You Will Need:

1 pack wonton wrappers
1 lb ground beef
1 small or medium onion
1 can of spaghetti suce
Olive oil
Parmesan cheese
Garlic salt
Italian seasoning
Mozzarella cheese

First you will want to chop up your onions to the desired consistency for your lasagna.  I chopped mine into different sizes.

Saute your onions and ground beef over medium high heat, seasoning with just a dash or two of garlic salt, until the beef is well browned.

Using a bit of olive oil, generously grease each well of your cupcake pan.

Lay a won ton wrapper into each well and press down so that it covers the bottom and sides of the tin.

Add a spoonful of your sauteed beef and onions to each well on top of the won ton wrapper, being sure that it is all contained in the wrapper and none of it touches the edges of the pan.

Add a spoonful of spaghetti sauce on top of each pile of ground beef, once again making sure that it is all contained in the wrapper and none touches the edges of the pan.

Sprinkle each cupcake with Parmesan cheese, garlic salt, and Italian seasoning.  (It is okay to get a little messy sprinkling these on!)

Cover each pile of meat, sauce, and seasoning with a fresh won ton wrapper.  Make sure to press down and seal all of the filling inside so that only the won ton wrapper touches the edge.

Repeat your fillings, adding your meat , Parmesan cheese, garlic salt and Italian seasonings.

Top off each cupcake with a generous sprinkle of shredded mozzarella and a dash of garlic salt.

My favorite part of these is the extra-cheesy top, so don't skimp on the mozzarella!

Bake these in the oven at 350 degrees for about 20-30 minutes or until the cheese is the desired level of browned.  

Make sure to keep an eye on them, once they start browning the tops can burn fast!

Let the cupcakes cool for about 5-10 minutes before removing from the pan.  Serve hot immediately or store in the fridge for up to 3 days for easy-to-reheat dinners and tasty packed luches.

We enjoyed ours with a delicious fresh salad!

For more awesome recipes and fun projects, visit my blog, The Procrastibaker!