Mini Lasagna Cups
Servings 12
Equipment
- Muffin Tray
Ingredients
Meat and Sauce Mixture:
- 1¼ cups pomodoro or marinara sauce
- ¼ yellow onion, diced
- 2 pork Italian sausage links, casings removed
- 1 clove of garlic, minced
- Pinch of crushed red pepper flakes, to taste
- Sea salt and freshly cracked pepper, to taste
Ricotta Mixture:
- 1½ cups ricotta cheese
- ¼ cup parmesan cheese, finely grated
- 3 tbsp fresh basil, chopped
- 1 small clove of garlic, minced
- Sea salt and freshly cracked pepper, to taste
Remaining Ingredients:
- 24 wonton wrapper
- 1½ cups mozzarella cheese, shredded
- Fresh parsley, chopped
Instructions
- Make the pomodoro sauce if using. Click here for the recipe.
- Preheat the oven to 375 degrees. Spray a muffin tray well with cooking spray.
- Make the meat mixture by heating the olive oil in a large skillet over medium heat.
- Add the onion and cook, stirring often, for 3-4 minutes.
- Add the sausage without casing and cook, stirring often and breaking up into crumbles, for 4-5 minutes or until cooked through.
- Add the minced garlic & crushed red pepper flakes and cook, stirring constantly, for 1 minute. Remove from heat and season with sea salt and freshly cracked pepper to taste.
- Add 1¼ cups of pomodoro (or marinara) sauce to the meat mixture and stir well to combine; set aside.
- Make the ricotta mixture by combining the ricotta cheese, parmesan, basil, minced garlic, sea salt, and freshly cracked pepper to taste in a small bowl. Mix well.
- Make the mini lasagna by laying two wonton wrappers in each muffin cup, pressing carefully, making an opening in the center, and forming a cup.
- Fill each cup with 1 tablespoon of ricotta mixture. Top with 1 tablespoon of meat/sauce mixture, then 1 tablespoon of shredded mozzarella cheese; repeat with one more layer.
- Place in the oven and bake for 12-15 minutes, or until the cheese has melted and the wonton wrappers are golden brown.
- Remove from the oven and serve immediately, with fresh parsley sprinkled over the top. Enjoy.