Lasagna Cupcakes

One of the best things about this whole Pinterest thing {wait, you DO know what that is, right? People “pin” things to virtual inspiration boards…you can follow people, and they follow you… you can check my boards out HERE } is that people pin lots of yummy food.  The inspiration for our dinner was actually a combination of two different recipes that I modified a little [for the record, next time, I will probably make a couple other changes].

I’m calling them Lasagna Cupcakes! (no, not cake, but made in muffin/cupcake tin…)

Here’s what I did:

Browned 1 lb. extra lean ground beef and 1/2 lb. of Jimmy Dean Pork sausage

Added a jar of spaghetti sauce & simmered for about 5 minutes (obviously, you can simmer as long as your little heart desires!)

Mixed together one container of the Philadelphia Cooking Creme Italian Cheese & Herb with 1/3 c. Part Skim Ricotta Cheese, a little kosher salt and pepper.

I sprayed a muffin tin with non-stick spray and then lined with…get this…Wonton! It comes pre-cut squares that work perfectly!

Then I put a scoop of cheese mixture in the shell, a layer of meat, a little shredded cheese and then repeated.

In the oven (375 degrees) for about 10 minutes and TA-DA!!

 Mini-Lasagna!

And, it even got cheers and thumbs-up from the boys:

I have to admit – it was pretty good.  I used the sausage and normally wouldn’t, but Mike kept requesting it when I made lasagna next…I also would have used less of the cooking creme and more ricotta, and mixed in some mozzarella too. The creme was good, and the herbs added something, but that could be easily modified with a different sauce.

This is definitely a meal that will be made again – it truly took very little time at all.

OH! Please note: that much meat and cheese was too much for 12 – easily could have made 6 more!

[The original recipes that I combined came from Lauren’s Latest and Kevin & Amanda]

Tagged as: Cooking, Dinner, recipes, trying new things