Lasagna Cupcakes
Ingredients
1/3-pound ground beef
Salt and pepper
24 wonton wrappers
1 3/4 cups Parmesan cheese, grated
1 3/4 cups mozzarella cheese, shredded
3/4 cup ricotta cheese
1 cup pasta sauce
Basil for garnish (optional)
Directions
Preheat oven to 375ºF. Spray mini-two-bite muffin tins (24 size) with cooking spray.
Brown beef, and season with salt and pepper. Drain.
Reserve 3/4 cup Parmesan cheese and 3/4 cup mozzarella cheese for the top of your cupcakes. Start layering your lasagna cupcakes. Begin with a wonton wrapper and press it into the bottom of each muffin tin. Sprinkle a little Parmesan cheese, ricotta cheese, and mozzarella cheese in each. Top with a little meat and pasta sauce.
Repeat layers again (i.e. wonton, Parmesan, ricotta, mozzarella and pasta sauce). Top with reserved Parmesan and mozzarella cheeses. Bake for 18-20 minutes or until edges are brown. Remove from oven and let cool for 5 minutes. To remove, use a knife to loosen the edges, then pop each lasagne out. Garnish with basil and serve.
Spinach Balls
Ingredients
2 (10 oz.) packages frozen spinach, thawed & well drained
2 small onions, very finely chopped (use a food processor)
2 1/4 c. stuffing with herbs
6 eggs, beaten
1/2 cup melted butter
1/2 cup Parmesan cheese
2 tsp garlic salt
1 tsp black pepper
Directions
Mix all ingredients until well combined. Form into about 1" balls; place on a baking sheet sprayed with cooking spray. Bake at 350º for 20 minutes. Makes approximately 60 balls.
What you should know:
Spinach balls may be frozen, either baked or unbaked. (I freeze mine pre-baked.)
For pre-baked balls: Remove from freezer about 30 minutes prior to reheating. Reheat in a 350º degree oven for about 10 minutes.
For unbaked balls: Remove from freezer 30 minutes before cooking. Bake as directed (350º for 20 minutes).