Mini Lasagna Cups

Lasagna is comfort food at it's best! My mom made great lasagna growing up. I loved the thick layers of noodles, creamy cheese filling and the tasty meat sauce. I always had a hard time waiting for the pan of lasagna to cool down enough to dish up so that it wouldn't spread all over my plate!

Well, the only thing better than homemade lasagna is homemade MINI lasagnas! Food always tastes and looks better when in mini form, don't you agree? How cute are these? I had so much fun making them. This is some absolutely delicious lasagna and in perfect portions too.

Making mini lasagnas takes about the same amount of time as it does to make traditional lasagna. Although you don't have to precook noodles, you do have to scoop filling into each cup. But a small scoop, like ones you use for cookie dough, makes quick work of it and you'll be done before you know it.

This is a fun way to change up your typical lasagna. It's also great for large gatherings or small munchkin mouths.

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.





SOURCE:Adapted from Kevin & Amanda and Sensible Shoppers