Lasagna Cupcakes

Time for another Secret recipe Club reveal. This month I was assigned the blog Morsels of Life.   There are so many recipes to choose from on this blog that it took me a long time to decide what to make.  In the end I decided on these Lasagna Cupcakes as I have seen them a lot on other blogs and on pinterest but I have never made them myself, plus I had some wonton wrappers that I needed to use up!

These really are a fun thing to make, I used my favourite pasta sauce recipe and just like with regular lasagna I used cream cheese instead of ricotta, that's just our preference.  I really enjoyed these, Randal liked them apart from the crispy tops!

Sauce:
1 lb ground beef
1 green bell pepper
1 red bell pepper
1 onion
8 oz mushrooms
2 garlic cloves
1 can tomato paste
1 can diced tomatoes
8 oz tomato sauce
1 tbsp italian seasoning
1 tsp worcester sauce
1/4 cup fresh basil
salt and pepper

Wonton wrappers
Cream cheese
Shredded mozzarella

In a large frying pan brown the beef, drain and add the diced onion, bell peppers and the sliced mushrooms, cook for 5 minutes.  Add the garlic and tomato paste and mix together well.  Add in the italian seasoning, canned tomatoes, tomato sauce and worcester sauce.  Let simmer for 30 minutes. Add in the fresh basil.

Preheat oven to 375

Spray a muffin pan with non stick spray.  Place a wonton wrapper in each cup.  Put a layer of sauce, followed by about a teaspoon of cream cheese and a layer of mozzarella.  Top with another wonton wrapper and repeat the layers.  Bake for 15 minutes.