Tuesday, April 10, 2012

Mini Lasagna Cups

Mini Lasagna Cups

1 lb. Italian sausage
1 1/2 - 2 cups marinara sauce
1 1/2 cups ricotta cheese
1 1/2 cups mozzarella cheese, divided
1 tsp. dried basil
1 tsp. dried oregano
salt and pepper
24 square wonton wrappers
1/4 cup chiffonade of fresh basil 


Heat skillet over medium-high heat. Crumble sausage into pan and saute until cooked through. Drain fat from pan and add marinara sauce. Bring to a boil, then reduce heat and simmer for about 10 minutes.

Preheat oven to 375 degrees F. 

In a medium bowl, combine ricotta cheese, dried oregano and dried basil, a pinch of salt and pepper, and just over 1 cup of the mozzarella cheese. Set aside.

Coat a 12-cup muffin pan with cooking spray. Line each cup with 1 wonton wrapper, pressing firmly in the bottom of the cup and up the sides. Using half of the cheese mixture, divide it evenly into each of the muffin cups. Do the same with the meat sauce. Gently press another wonton wrapper, in the opposite direction of the first wrapper. Repeat layers with remaining cheese mixture and meat sauce. Top with remaining mozzarella cheese. 

Bake for 10-15 minutes or until cheese is melted and wonton wrappers are golden. Remove from oven and sprinkle fresh basil over the top of each one. Allow to cool in pan 5-10 minutes before serving.

Review: This is a great fun way to serve lasagna to the kids. This dish also has great flavor and I loved the crispy won tons! 

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