Ingredients
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36 wonton wrappers
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1/2 cup pesto sauce, You don
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1/2 cup lean ground beef
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1/2 cup diced red bell pepper
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1 cup diced mushroom
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1 egg
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1 tablespoon parsley
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1/4-1/2 teaspoon black pepper
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4 ounces ricotta cheese
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8 ounces mozzarella cheese, shredded and divided
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4 cloves roasted garlic, smashed and minced
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1/2 cup diced onion
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3 ounces shredded asiago-parmesan cheese, mixture divided
Instructions
- Preheat oven to 350 degrees F.
- Brown meat in a dry hot pan stirring to break up meat.
- Meanwhile add oil to a pan just to barely cover bottom. Add the peppers, mushrooms, onions, and garlic saute about 5 minutes just until onions are translucent.
- Add the browned beef to the veggies mixture and toss in the pesto sauce. Set aside.
- Remove 3 tablespoons of each of the grated cheeses placing in a bowl, mix to combine, set aside.
- Mix the remaining cheese mixture ingredients together. Set aside.
- Brush cupcake pans with olive oil or spray with a non stick spray. Garlic oil is yummy!
- Start to layer the lasagnas, starting with the wonton wrappers, cheese, meat mixture, repeat till all ingredients are used.
- Pressing each wonton to spread the mixture throughout each layer.
- Top each cake with the cheese mixture that you set aside.
- Place on a cookie sheet pan and bake 20 minutes.
- Remove from oven and let rest for 10 minutes.
- Garnish with tomato and basil leaf.