Ground Beef Lasagna Cupcakes

This is another one of the wonton recipes that I found on Emily Bites I first tried them as she wrote with ground beef and they were fantastic! Makes 8 cups and each cup is only 4 Points Plus! Tomorrow I will post my chicken version of this!

Ingredients

1/2 lb 95% Lean Ground Beef

1-1/2 t Italian Seasoning

5 oz Mushrooms, Chopped

16 Wonton Wrappers

4 oz Fat Free Ricotta Cheese

1-1/2 oz Parmesan Cheese, Freshly Grated

1 c Pasta Sauce

4 oz 2% Shredded Mozzarella Cheese

Directions

1. Preheat the oven to 350 degrees
2. Lightly mist 8 cups in a muffin tin with cooking spray. (Do not skip this step they will be much harder to get out of the tins if you do.)
3. In a saute pan or large skillet over medium-high heat, add the Ground Beef and Italian Seasonings and brown beef ,breaking up with a spoon.
4. Add Mushrooms and continue to cook, stirring occasionally, for a few minutes until mushrooms are browned well.
5. Push a Wonton Wrapper into the bottom of each of the sprayed sups in the muffin tin.
6. Spoon half of the Ricotta evenly into the bottom each of the eight cups.
7. Top with half of the Beef/Mushroom mixture.
8. Followed by half of the Sauce, half the Mozzarella and half the Parmesan.
9. Top each with a second Wonton Wrapper followed by each of the layers.
10. Bake for 18-20 minutes.
11. Let cool for for 5 minutes before removing from the tin.

Chopped mushrooms

Ground beef and Mushrooms cooking

The ricotta on the bottom

Up close before cooking

Before the oven

After the oven, ready to eat!