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Lasagna Cupcakes

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)106.3062
Energy (kCal)1141.0113
Carbohydrates (g)61.6544
Total fats (g)50.3903
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. 1 Preheat oven to 375 degrees. Spray muffin tin with cooking spray. | 2. 2 Brown beef, and season with salt and pepper. Drain. | 3. 3 Cut wonton wrappers into circle shapes (about 2 1/4- inches) using a biscuit cutter or using the top of a drinking glass. You can cut several at a time. Note: For a more rustic look, no cutting necessary! | 4. 4 Reserve 3/4 cup Parmesan cheese and 3/4 cup mozzarella cheese for the top of your cupcakes. Start layering your lasagna cupcakes. Begin with a wonton wrapper and press it into the bottom of each muffin tin. Sprinkle a little Parmesan cheese, ricotta cheese, and mozzarella cheese in each. Top with a little meat and pasta sauce. | 5. 5 Repeat layers again (i.e. wonton, Parmesan, ricotta, mozzarella, and pasta sauce). Top with reserved Parmesan and mozzarella cheeses. | 6. 6 Bake for 18-20 minutes or until edges are brown. Remove from oven and let cool for 5 minutes. To remove, use a knife to loosen the edges then pop each lasagna out. | 7. 7 Garnish with basil and serve. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    beef 1/3 lb ground 299.3713 0.0 29.3626 19.2475
    salt pepper - - - -
    wonton wrapper 24 - - - -
    parmesan cheese 1 3/4 3/4 grated 518.0 56.0 56.0 7.0
    mozzarella cheese 1 3/4 cups shredded - - - -
    ricotta cheese 3/4 cup 323.64 5.6544 20.9436 24.1428
    pasta sauce 1 cup - - - -
    basil - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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