Mini Lasagna Cupcakes

Food shows are my background noise when I'm home.  They're happy, and it's always interesting to which to listen.  Though, right now my background noise is the Hallmark Channel - I love the Christmas movies!  Last year, I caught an old episode of Rachael Ray where these mini lasagna cupcakes were featured, and they were an appetizer at my party.  

When I have my Christmas party, I always try to find appetizers that work as finger food.  It's harder for people to stand around and mingle if they have to balance a plate with forks and knives.  I had no leftovers when I made these - a sign of a successful appetizer in my book!

For these lasagna bites, pull out your mini muffin tin!  Instead of lasagna noodles, won ton wrappers are used. I took a small jar lid and placed it on top of the won ton wrappers to cut them to fit the muffin tins.  After that, you make up a traditional lasagna cheese base with ricotta, mozzarella, and parmesan.  Then, just layer between the cheese mixture and tomato sauce.  You can prep these a day ahead and bake right before your guests come over.

The hardest thing about making these?  Finding won ton wrappers! It took four stores to find them!

Mini Lasagna Cupcakes

Yields 48 cupcakes

Ingredients:

1 package won ton wrappers

1 /2 grated Parmesan Reggiano cheese

1/2 cup mozzarella cheese, shredded

1/2 cup ricotta 

1 egg

1 tomato sauce jar (32 oz.)

1 tbsp. salt

1 tbsp. pepper

Directions:

Spray a mini muffin tin with non-stick spray or grease with butter, and set aside.  Preheat oven to 350°F. 

In a medium bowl, mix the three cheeses egg, salt, and pepper, and set aside.

Cut the won ton wrappers with a small cookie cutter so that they will fit into the muffin cups. Set aside, and cover with a damp paper towel so they don't dry out.

Add a heaping teaspoon of sauce to the bottoms of a greased muffin tin. Place a won ton wrapper over the sauce, then add some cheese, and then add another won ton wrapper.  Repeat and top with some of the cheese.

Bake for 20 minutes or until golden brown.  

Source: Rachael Ray Show