Mini Lasagna Cups

By á-8595

These are excellent and pretty quick. I doctor it up as usual. Add some peppers to the meat, use my pennzey fox point seasoning and mix ricotta and cottage cheese together.

Ingredients

• 1 lb lean ground beef
• 1 lb sausage (I used veal)
• 1 cup spaghetti sauce
• 2 cups part skim ricotta cheese
• 1 beaten egg
• 1/4 teaspoon kosher salt
• 1/4 teaspoon pepper
• 24 wonton wrappers or egg roll wrappers. (I cut the egg rolls wrappers in half for the first layer and then in quarters for the second layer, we prefer the egg roll wrappers.)
• 1 1/2 cups shredded cheese (mozzarella or italian)

Preparation

Step 1

Preheat oven to 375 degrees. Brown sausage and hamburger in a large skillet over medium high heat and drain. Add spaghetti sauce to meat mixture and stir to combine.
In a large bowl, combine the ricotta, egg, the salt and pepper and stir to combine.
Coat 2 - 12 muffin tins with cooking spray, and arrange a wonton wrapper in each cup. Take half the ricotta mixture and divide it among the 24 cups. Top with half of the meat sauce, and sprinkle with shredded cheese. Place another wonton wrapper over the cheese, and repeat the layers by adding the remaining ricotta cheese, meat sauce, and top with shredded cheese.
Bake at 375 degrees for 10 to 15 minutes until the cheese is melted and the wonton wrappers are golden. Cool in the muffin tin for 5-10 minutes before serving.
Makes 24 mini lasagnas or 6 servings. Nutritional Information for this recipe can be found at CalorieCount.com.