If you’re like most people, lasagna comes to mind on National Cheese Day (June 4th)… as it should.
But, of course, it’s June, so you probably aren’t motivated to prepare a whole lasagna.
You don’t have to either.
These super cheesy lasagna cupcakes are almost bite-sized and come with all the glorious heat of Mad Dog too. Is there anything more you could ask for?
How about complete simplicity – and that you could be eating these within half an hour. If that sounds like everything you want (as it should), head to the kitchen now to whip up a dozen scorching cupcakes filled with Mad Dog, cheese, and all things that are good.
1-2 teaspoons Mad Dog 357 Scorpion Hot Sauce
1 cup Pasta sauce
1/3 pound Ground beef
Salt and pepper, to taste
24 each Wonton wrappers
1 3/4 cups Parmesan cheese, grated
1 3/4 cups Mozzarella cheese, shredded
Preheat your oven to 375ºF. Spray a 12-cup muffin tin with cooking spray and set aside.
In a small bowl, combine the Mad Dog 357 Scorpion Hot Sauce with the pasta sauce and set aside.
Brown the ground beef in a small skillet over medium heat, until just browned and season to taste with salt and pepper. Remove from the heat and drain, if needed.
Begin assembling your mini lasagnas by layering the ingredients. Use a wonton wrapper on the bottom, pressing it into the muffin holes, place in some Parmesan and mozzarella (be sure to reserve some for the very top of each lasagna), then some meat and the Mad Dog pasta sauce.
Then add another wonton wrapper, more cheese, meat, Mad Dog sauce, and top with all the remaining cheese.
Place in the oven and bake for 18-20 minutes until the wonton edges are brown and crispy. Remove from the oven, cool for about 5minutes, then remove and serve.