Search Site   
Lemon Poppy Seed Dressing
Spicy Toasted Sesame Tofu Dressing
Jazzed Up Cheese Crackers
Herbed Spanish Omelet
Fresh Strawberry Ice Cream
Strawberry Freezer Jam
Meat & Potatoes Casserole
Chocolate-Hazelnut Granola
Blueberry Cornbread Muffins
Patio Picnic on a Paper Plate
Lasagna Cupcakes
Skinny Cooks

1/2 pound ground beef, boiled until cooked through; stir a time or two to break up lumps Salt, pepper, oregano and garlic powder 24 wonton wrappers 1-3/4 cups Parmesan cheese; reserve 3/4 cup to top off each cupcake 1-3/4 cups shredded mozzarella cheese; reserve 3/4 cup to top off each cupcake 3/4 cup ricotta cheese 1 cup pasta sauce, or a little more

Use a nonstick cupcake pan or if you use a cupcake tin, spray it with cooking spray. Preheat your oven to 375 degrees. Boil the ground beef and drain off liquid and grease using a colander. Place the cooked ground beef into a pan and season with the salt, pepper, oregano and garlic powder. Just season to taste. Cut the wonton wrappers into circle shapes. Press one wonton wrapper into the bottom of each cupcake cup to start the process of building your cupcakes. Add some Parmesan, mozzarella and ricotta cheese. Add a small amount of the cooked meat and pasta sauce. Then, add one more wonton wrapper and repeat the layers. Dress the tops of each lasagna cupcake with the reserved cheeses. Bake in the preheated oven about 20 minutes. Remove from oven and let cool 5 minutes. Remove lasagna cupcakes from the pan and serve. You may want to heat up some of your pasta sauce and spoon some over each serving. Readers with questions or comments for Dave Kessler may write to him in care of this publication.