These lasagna cups are the easiest way to turn cheese and red sauce into dinner. They’re mini, crispy, cheesy and fun.
Lasagna Cups
These lasagna cups are the easiest way to turn cheese and red sauce into dinner. They're mini, crispy, cheesy and fun.
Ingredients
- 1 large egg lightly beaten
- 15 ounces part-skim ricotta cheese
- 2 cups shredded Italian cheese blend divided
- 1 tablespoon olive oil
- 24 wonton wrappers
- 24 ounces garden-style pasta sauce
- Minced fresh parsley optional
Instructions
- Preheat oven to 375°. In a bowl, mix egg, ricotta cheese and 1-1/4 cups Italian cheese blend.
- Generously grease 12 muffin cups with oil; line each with a wonton wrapper. Fill each with 1 tablespoon ricotta mixture and 1-1/2 tablespoons pasta sauce. Top each with a second wrapper, rotating corners and pressing down centers. Repeat ricotta and sauce layers. Sprinkle with remaining cheese blend.
- Bake until cheese is melted, 20-25 minutes. If desired, sprinkle with parsley.
