Description
Fun finger food! No need to boil noodles to make this easy peasy individual wonton lasagna. I just made recipe #308716
with many changes and wanted to post this recipe as i made it.
I used the texas size cupcake pan. They are 6 large in one pan. Not the twelve.
I'll be on the cooking channel march 20th at 9:00 making these!
Ingredients
- Wonton Wrappers
- Pesto Sauce
- Lean Ground Beef
- Red Bell Pepper
- Diced Onion
- Mushroom
- Roasted Garlic
- Egg
- Parsley
- Black Pepper
- Ricotta Cheese
- Mozzarella Cheese
- Asiago-parmesan Cheese
- Cherry Tomatoes
- Fresh Basil Leaves
Instructions
- Preheat oven to 350 degrees f
- Brown meat in a dry hot pan stirring to break up meat
- Meanwhile add oil to a pan just to barely cover bottom
- Add the peppers, mushrooms, onions, and garlic saute about 5 minutes just until onions are translucent
- Add the browned beef to the veggies mixture and toss in the pesto sauce
- Set aside
- Remove 3 tablespoons of each of the grated cheeses placing in a bowl, mix to combine, set aside
- Mix the remaining cheese mixture ingredients together
- Set aside
- Brush cupcake pans with olive oil or spray with a non stick spray
- Garlic oil is yummy!
- Start to layer the lasagnas, starting with the wonton wrappers, cheese, meat mixture, repeat till all ingredients are used
- Pressing each wonton to spread the mixture throughout each layer
- Top each cake with the cheese mixture that you set aside
- Place on a cookie sheet pan and bake 20 minutes
- Remove from oven and let rest for 10 minutes
- Garnish with tomato and basil leaf