Instructions

• Preheat oven to 375ºF and spray a 12-cup muffin tin with cooking spray.
• In a skillet, brown 1/3 pound ground beef over medium heat; season with salt and pepper to taste. Drain excess fat and let the beef cool slightly.
• Stir the 1 cup marinara sauce into the cooled beef; set the meat mixture aside.
• Reserve 3/4 cup of the 1 3/4 cups shredded mozzarella cheese for the tops. In a medium bowl, combine the remaining 1 cup shredded mozzarella, 3/4 cup ricotta cheese, and 1/2 cup grated Parmesan cheese to make the ricotta mixture.
• Press one wonton wrapper into the bottom of each of the 12 muffin cups (use 12 wrappers).
• Divide the ricotta mixture in half and spoon half evenly over the wonton-lined bottoms.
• Divide the meat mixture in half and spoon half of the meat mixture evenly over the ricotta layer.
• Place a second wonton wrapper over each cup (use the remaining 12 wrappers) and press gently to form the next layer.
• Spoon the remaining half of the ricotta mixture evenly over the second wonton wrapper in each cup, then spoon the remaining half of the meat mixture evenly on top of that.
• Evenly divide the reserved 3/4 cup shredded mozzarella over the top of all 12 cupcakes.
• Bake for 15–20 minutes, until the edges of the wrappers are browned and the cheese is melted and bubbly.
• Remove from the oven and let cool in the pan for 5 minutes. Run a knife around the edges of each cup to loosen, then lift each lasagna cupcake out.
• Garnish with basil and additional grated Parmesan if desired, and serve.