Alex Thom
These handheld Italian treats are everything that makes lasagna a classic, minus the overwhelmingly large portions. Get the essence of good lasagna wrapped tidily into a wonton wrapper. They make for the perfect party apps or anytime snacks.
Directions:
Preheat oven to 375°. Spray two 12-cup muffin tins with cooking spray.
If using ground beef, sauté until cooked through in a skillet while you cut veggies. Drain, and set aside.
In a skillet, heat butter on medium heat; add mushrooms, zucchini, onion, and Italian seasoning, and cook for 5 minutes. Add garlic, and sauté for 1 minute.
Drain cooked vegetables, and let cool in strainer. Then line each muffin cup with one wonton wrapper.
Place ricotta in a mixing bowl, and add 3 Tbsp mozzarella, 2 Tbsp Parmesan, 6 leaves chopped basil, nutmeg, salt, and pepper, and mix together.
Scoop 1 Tbsp vegetable mixture into each muffin cup, and top with 1⁄2 Tbsp ricotta mixture. Then add another wonton wrapper to each muffin cup, pressing down mixture and making sure that wonton corners are staggered.
Next add 1⁄2 Tbsp veggies and 1 Tbsp marinara sauce, and top with 1 tsp shredded mozzarella.
Bake for about 16 minutes, until golden brown.
Let cupcakes cool for 3 minutes, then remove from tins. Top with basil shreds if desired.
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