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Lasagna Cups

Lasagna Cups

Lily Coleman
These lasagna cups are the easiest way to turn cheese and red sauce into dinner. They're mini, crispy, cheesy and fun.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Dishes
Servings 1
Calories 414 kcal

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.