What you'll need:
1 jar spaghetti sauce (I use my homemade spaghetti sauce- see my previous post for recipe)
grated mozzarella cheese
Preheat oven to 350. Brown meat, onion, garlic and Italian seasoning together in skillet. Stir in spaghetti sauce, set aside. Meanwhile, take wonton wrappers and line your cupcake pan with the wrappers, I used two wonton wrappers per cupcake. Then layer each cupcake with one heaping tablespoon of ricotta cheese, the spaghetti meat mixture, mozzarella and sprinkle with parmesan. Bake for 15-20mins.
Each little cupcake has the perfect combination of crunchy edge to soft 'noodle' center. I served mine with some sauteed zucchini and mushrooms. The kids had TWO cupcakes each!
And the only option for dessert with Lasagna Cupcakes is... more cupcakes of course!
Cookie Dough Stuffed Cupcakes
What you'll need:
1 box yellow moist cake mix and ingredients called for on package
1 package Nestle mini chocolate chip break and bake cookies
Chocolate Icing- you can use your favorite can or make your own.
Prepare cake mix as cupcakes and bake as directed on box. Let cool. Set aside 1/2 of the package of cookies for the dough stuffing and bake the other 1/2 as directed on the package.
To fill the cupcakes- use an apple corer to core out the center of of the cupcake. Using the remaining cookie dough to fill each hole with one portioned size mini cookie. I found it easier to roll the dough into a small "snake".
To make your own Chocolate Buttercream Icing you'll need:
1/2 Crisco shortening
1/2 butter, room temperature
3/4 cup cocoa
1 tsp vanilla
4 cups powdered sugar
3-4 tablespoons milk
Beat shortening and butter together with an electric mixer. Add cocoa and vanilla. Scrape sides. Gradually add in the sugar one cup at a time, scraping the side of the bowl often. Add in milk and beat until light and fluffy. Ice cupcakes and top each with one of the baked cookies. Enjoy!!