There’s no doubt that we live in fast-paced times. With everything going at a breakneck pace for such long intervals, it’s hard to enjoy the simple things. So, let’s get cooking with some bite-sized, quick-to-make lasagna cupcakes for the foodie on the go.

EASY LASAGNA CUPCAKES
Start to finish: 35 minutes
Servings: 12

8 ounces of ground beef
Salt and pepper
24 wonton wrappers (varied by servings planned)
2 cups Parmesan cheese
2 cups shredded Mozzarella cheese
1 cup Ricotta cheese
1 cup of desired pasta sauce
Herbs for garnish (optional)

Heat the oven to 375 F degrees. Spray the muffin tin with cooking spray.

Warm a pan and brown the beef. Season to taste and drain meat afterward.

Cut the wonton wrappers into small circles using the top of an empty glass. It doesn’t have to be perfect.

Begin by pressing a wonton wrapper into the bottom of each muffin tin.

Use one cup each of the Parmesan and Mozzarella cheese for the filling. Sprinkle cheeses evenly, and top with a little meat and pasta sauce.

Continue to layer the cupcakes (wonton wrapper, Parmesan, Ricotta, Mozzarella, meat, pasta sauce) so there are two sections in each muffin tin. Top with desired cheeses.

Bake for 20-22 minutes, or until edges are golden brown. Remove from the oven and let cool for five minutes.

Serve by using the knife to gently cut or pry each muffin out of the tin. Garnish with herb of choice, such as basil.

Serve and enjoy!