Italian

Lasagna Cupcakes is for Dinner.

Lasagna Cupcakes takes several minutes to prepare.

Lasagna Cupcakes takes several minutes to cook.

Lasagna Cupcakes makes 6 servings.

The ingredients for Lasagna Cupcakes are:

*Extra Virgin Olive Oil, 2 tbsp (remove)
Cloves, whole (per clove), 4 serving (remove)
Cinnamon Stick 1-1"
Garlic, 4 cloves minced(remove)
Onions, raw, 1 medium (2-1/2" dia) finely diced(remove)
Chicken Sausage, Mild Italian, Lupos, 16 oz (remove)
Tomato Paste, .25 cup (remove)
Crushed Tomatoes, 28 oz. (remove)
Basil, .25 chopped fresh leaves (remove)
Mozzarella shredded, part skim, Weis, 3/4 cup(remove)
Parmesan Cheese, shredded, Stella, .3/4 cup (remove)
Ricotta Cheese, part skim, Weis, 3/4 cup(remove)
Peach Mango Preserves, Smuckers, 5 tbsp (remove)
Won ton Wraps, all natural, Nasoya, 60 gram(s) 48 wrappers.(remove)

Here is how you make Lasagna Cupcakes:

Meat Sauce: In large skillet over medium-high heat, warm the olive oil until it shimmers. Add the whole cloves and cinnamon stick and remove after a few minutes. Add the garlic and onions sprinkle with a little salt and saute until softened but not browned.Add sausage ( with casing removed ) breaking up clumps. Cook until sausage is no longer pink. Stir in tomato paste and cook 1-2 minutes. Add crushed tomatos,basil. Stir to combine and simmer uncovered for about 15 minutes occasionally stirring. Allow meat to cool about 15 minutes before building lasagna cupcakes.As sauce is cooking prepare ricotta filling:Stir together the mozzarella, parmesan, ricotta and peach- mango. Season with salt and pepper.To assemble cupcakes: In cupcake pan, spray if needed, place a wonton wrapper in each cup. (12 cups)Drop about 1 teaspoon of meat sauce into the bottom of each cup. Then add 1 teaspoon of ricotta filling. Cover with another wonton wrapper rotating it about 90 degrees so that the corners of the first wrapper and the second aren't right on top of each other. Repeat this until you've built three layers total. Finish each cupcake with a spoonful of meat sauce, a little mozzarella and a pinch of grated parmesan. You will use 4 wrappers per cupcakeBake and then let rest about 10 minutes to cook and they should slip right out of pan.Serving Size: 6 Servings @ 2 eachNumber of Servings: 6Recipe submitted by SparkPeople user HODGE52.

The nutritional information for Lasagna Cupcakes is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 354.0

• Total Fat: 20.7 g
• Cholesterol: 90.6 mg
• Sodium: 1,051.9 mg
• Total Carbs: 23.5 g
• Dietary Fiber: 1.4 g
• Protein: 26.5 g

Lasagna Cupcakes is Italian cuisine.