Lasagna Cupcakes!

 Alright for these itty bitty adorable lasagnas you need ...
- Ground beef (1 lb)
- 1 package of wonton wrappers
- 1 can of diced canned tomatos
- 1 can of tomato sauce
- 2 tbsp chopped garlic
- 2 cups motz
- 2 cups parm
- 1/2 shallot
- 1.5 cups ricotta cheese
- 1 tbsp dried basil
- 1 package fresh basil
- 1 tbsp oregano
24-26 cupcake tins
Pam

 Dice your shallots and throw them into a greased pan with the garlic. Let that simmer until the shallots are translucent.

 Add your beef and cook until mostly brown.

 Take off heat and set aside.

 Push wonton wrappers into your cupcake tins.

 Mix your sauce, diced tomatoes, dried herbs, (I added some shredded zucchini), salt, pepper, and help of your fresh basil.

 Layer your sauce, meat, and cheese making sure sauce is on the bottom.

 At about half filled, cut the rest of your wonton wrappers into circles using a glass, then put those circles in your cupcakes, layer the rest of the ingredients again. Top with mix of cheese.

Put in the oven at 375 for about 10-15 minutes. Then take out, add a bit of parm cheese and fresh basil and serve immediately!