Mini Lasagna Cups

• Meat

  • 2 Italian sausage, links

• Produce

  • 2 tbsp Parsley, fresh leaves

• Condiments

  • 1 cup Marinara sauce, homemade or store-bought

• Baking & Spices

  • 1 Kosher salt and freshly ground black pepper

• Oils & Vinegars

  • 1 tbsp Olive oil

• Bread & Baked Goods

  • 24 2-inch won ton wrappers

• Dairy

  • 1 1/2 cups Mozzarella cheese
  • 1 1/2 cups Ricotta cheese

Found on damndelicious.net

Description

Ingredients

• 1 tablespoon olive oil
• 2 Italian sausage links, casing removed
• 1 cup marinara sauce, homemade or store-bought
• 1 1/2 cups ricotta cheese
• Kosher salt and freshly ground black pepper, to taste
• 24 2-inch won ton wrappers
• 1 1/2 cups shredded mozzarella cheese
• 2 tablespoons chopped fresh parsley leaves

Directions

• Preheat oven to 375 degrees F. Lightly oil a 12-cup standard muffin tin or coat with nonstick spray. Heat olive oil in a large stockpot or Dutch oven over medium heat. Add Italian sausage and cook until browned, about 3-5 minutes, making sure to crumble the sausage as it cooks; drain excess fat and stir in marinara sauce. Season ricotta cheese with salt and pepper, to taste; set aside. Fit wonton wrappers into each of the 12 muffin tins, pressing carefully to make sure there is an opening in the center. Fill each cup with 1 tablespoon ricotta cheese. Top with 1 tablespoon marinara mixture and 1 tablespoon mozzarella cheese; repeat with one more layer. Place into oven and bake for 10-12 minutes, or until the cheese has melted and the wonton wrappers are golden brown. Serve immediately, garnished with parsley, if desired.