Saturday, October 19, 2013

Mini Lasagna Cups

I never make lasagna; it seems really involved to me, and I really don't want a whole tray of lasagna. So...I was trying to find a way to get rid of my extra wonton wrappers after making amazingly good taco cupcakes...I came up with this recipe. In our house, we like things spicy so I include hot sausage in my meat mixture; you can just use more ground meat or ground turkey if you prefer a milder taste.

  • 24 wonton wrappers
  • 1/4 pound hot sausage
  • 1/4 pound lean ground meat
  • 1 cup spaghetti sauce
  • 1 cup ricotta cheese
  • 1 cup mozzarella cheese

  1. Brown and drain hot sausage and lean ground meat.
  2. Add sauce to meat mixture.
  3. Spray 12 yield muffin tray with cooking spray. Place a wonton wrapper in the bottom of each tin.
  4. Put ricotta cheese in the bottom of each wonton wrapper.
  5. Layer meat mixture on top.
  6. Add mozzarella cheese.
  7. Place another wonton wrapper and repeat the layers (ricotta, meat, cheese)
  8. Bake at 375 for 10 to 15 minutes.

Time Management Tip-I buy my ground meat and sausage in large quantities and usually freeze in 1 pound increments. I will thaw 2 pounds of meat and brown it all in one large skillet. After I drain the meat, I divide into 4 portions. I keep one portion for the meal and bag, label, and freeze the other three. Next time, all I have to do it reheat or throw in a pot with spaghetti sauce.

Difficulty: Easy
Time: 15 minute prep, 20 minute baking time
Source: I was inspired by the taco cupcake!

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