Mini lasagna cups made in a muffin tin using wonton wrappers and classic lasagna ingredients
salt and pepper to taste
2cupsgrated parmesan cheesedivided
2cupsshredded mozzarella cheesedivided
chopped basil for garnishoptional
Preheat oven to 375ºF. Spray a 12-cup muffin pan with cooking spray. Set aside 3/4 cup each of parmesan and mozzarella cheese.
Place a skillet over medium-high heat. Add oil and then ground beef, salt and pepper. Fry until browned, turning with a wooden spoon. Set aside.
Press a wonton into the bottom of a muffin cup. Scoop a few teaspoons each of ricotta, then parmesan, mozzarella, beef and finally sauce. Add a second wonton and repeat. Add a final pinch of reserved parmesan and mozzarella.
Repeat for remaining cups. Bake in the lower third of your oven for 15-18 minutes until the edges are golden brown.
Remove from oven and lift out the cups, using a knife if needed. Garnish with optional basil. Serve and enjoy!
-To save time, you can use meat pasta sauce instead of browning ground beef yourself.