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Sunday, May 24, 2015
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575

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Lasagna Cupcakes
Contributed by: Anthony Webster
  • 15 ounces ricotta cheese
  • 1 cup shredded mozzarella cheese
  • 1 cup shredded or grated Parmesan cheese
  • 1 egg
  • 48 to 64 wontons
  • For the Boulonaise sauce:
  • 1 1/2 pound ground beef
  • 1/2 cup diced carrots
  • 1/2 cup diced celery
  • 1 large onion, diced
  • 1 large green pepper, diced
  • 1 15 ounce can tomato sauce
  • 2 15 ounce cans diced tomatoes with garlic and basil
  • 2 TBS Italian seasoning mix
  • Salt and pepper, to taste
Mix cheeses and egg until well blended. Set aside.
For the Boulonaise sauce: Brown ground beef on medium heat for 10-15 minutes. Add vegetables, canned tomatoes and seasoning. Simmer over medium heat for 30 minutes to 1 hour. Set aside.
Spray cupcake pan with non-stick cooking spray. Place two wontons on the bottom of each cupcake tin. Add 2 tablespoons of Boulonaise sauce, then 2 tablespoons of cheese mixture. Cover with one wonton then repeat filling. Seal with one wonton. Top with cheese.
Bake at 400 degrees for 30 minutes.
Yield: 12 to 16 cupcakes
(This recipe was contributed as part of a "Cook of the Week" feature.)

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