Lasagna Cupcakes

I know it's been a while since I've posted. As much as I like staring at Oreos engulfed in peanut butter cookies, I'm sick of staring at those things. But since it's been almost two weeks since I've posted, I feel like I need to break the silence.

It's a little awkward.

Like running into someone you went on a date with two weeks ago and haven't talked to since the date.

So hi, I'm here. I've been in a major food funk lately. All I want to eat is peanut butter.

It's not like I haven't been cooking. I've been making a lot of recipes but they have all flopped. Or at least in my pregnant hormonal mind they just aren't good enough to share.

So to make up for my silence and guarantee we have second date, I'm sharing one of my most popular recipes over at Tablespoon, Lasagna Cupcakes, until I make something worthy to make the blog.

These Lasagna Cupcakes have all of the classic lasagna elements with layers of meat, three types of cheeses, and pasta. Wonton wrappers are used as the pasta element in this lasagna, eliminating the nightmare and logistics of trying to make pasta noodles cupcake sized.  

Just cut some wonton wrappers into circles using a glass as an outline or bypass cutting them for a more rustic look.

I don’t know about your family, but in my family when we eat lasagna, we all fight over the corners of the pan because of the crispy and chewy texture. With these cupcakes, every single one has all the yummy qualities of those corner pieces.

Assemble your mini lasagna cups in muffin tins.