Dumpling Lasagna Cups
Mini lasagna cups made with dumpling wrappers, layered with savory meat sauce, creamy ricotta, and melted mozzarella, baked until golden and perfectly portioned.
Ingredients
Scale
- 1 pound ground beef
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 2 cups marinara sauce
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 24 round dumpling wrappers
- 1 cup ricotta cheese
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 tablespoons fresh basil, chopped
Instructions
- Preheat the oven to 375 degrees Fahrenheit and lightly grease a standard muffin tin.
- Heat olive oil in a skillet over medium heat. Add ground beef and cook until browned, breaking it apart as it cooks.
- Stir in minced garlic and cook for 30 seconds until fragrant.
- Add marinara sauce, Italian seasoning, salt, and black pepper. Simmer for 5 minutes, then remove from heat.
- Press one dumpling wrapper into each muffin well to form a cup shape.
- Add a spoonful of meat sauce, a small dollop of ricotta cheese, and a sprinkle of mozzarella cheese.
- Place another dumpling wrapper on top and repeat the layering with sauce and mozzarella, finishing with sauce and cheese on top.
- Bake for 15 to 18 minutes until the cheese is melted and the edges are golden and crisp.
- Remove from the oven, sprinkle with grated Parmesan and chopped fresh basil, and let cool for 5 minutes before carefully removing from the tin.
Notes
- Lightly grease the muffin tin well to prevent sticking.
- Do not overfill the cups to help them hold their shape.
- Allow the cups to cool slightly before removing for easier handling.
- Reheat leftovers in the oven to maintain crisp edges.
Find it online: https://tastyze.com/dumpling-lasagna-cups/