Lasagna
Cups
Kristen W.
Yield: 12 muffin-sized cups
(about 2 or 3 per person for a filling meal)
24 wonton wrappers
1 lb. ground turkey or beef
1 onion, diced
1 can petite diced tomatoes
1 tsp. Italian seasoning
¼ tsp. onion powder
¼ - ½ tsp. garlic salt
1-2 TB half and half (optional, but delicious)
1-2 c. tomato pasta sauce
Ricotta or cottage cheese
Mozzarella cheese
Parmesan cheese
Cook beef or turkey in skillet. Add diced onions and cook
until sautéed. Add diced tomatoes, seasonings, half and half and stir well
until warmed through. Spray a 12-cup muffin tin and place wonton wrappers in
the tin by pressing one wrapper down into it, then place a second one in each
cup diagonal from the first (kind of like an 8-pointed star pushed down into a
muffin tin). Place a layer of Ricotta/cottage cheese in the bottom of each cup,
then a layer of the meat sauce, then spoon in a layer of pasta sauce, and
sprinkle with a little bit of mozzarella. Repeat layers as necessary or
whatever layers you like best until cup is full. Top with Parmesan cheese. Bake
at 375 for 20 minutes (until tops are bubbly and wonton tips are browned). Let
sit 5 minutes before removing from tin. To remove, a bendable rubber spatula is
helpful!
