Mini Lasagna Cups

Name: Mini Lasagna Cups
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 12 serving
Ingredients: 1¼ cups pomodoro or marinara sauce; ¼ yellow onion, diced; 2 pork Italian sausage links, casings removed; 1 clove of garlic, minced; Pinch of crushed red pepper flakes, to taste; Sea salt and freshly cracked pepper, to taste; 1½ cups ricotta cheese; ¼ cup Parmesan cheese, finely grated; 3 tbsp fresh basil, chopped; 1 small clove of garlic, minced; Sea salt and freshly cracked pepper, to taste; 24 wonton wrapper; 1½ cups mozzarella cheese, shredded; fresh parsley, chopped

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Prep Time
15 mins
Cook Time
15 mins
Total Time
40 mins
Servings
12
Course
Main Course
Cuisine
Italian

Mini Lasagna Cups

Kian Meyer

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Crafted with ease and taste in mind, this recipe is a great choice.

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Ingredients

Servings

Meat and Sauce Mixture:

1¼ cups pomodoro or marinara sauce
¼ yellow onion, diced
2 pork Italian sausage links, casings removed
1 clove of garlic, minced
Pinch of crushed red pepper flakes, to taste
Sea salt and freshly cracked pepper, to taste

Ricotta Mixture:

1½ cups ricotta cheese
¼ cup Parmesan cheese, finely grated
3 tbsp fresh basil, chopped
1 small clove of garlic, minced
Sea salt and freshly cracked pepper, to taste

Remaining Ingredients:

24 wonton wrapper
1½ cups mozzarella cheese, shredded
fresh parsley, chopped

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Instructions

Make the pomodoro sauce, if using. Click here for the recipe.
Preheat the oven to 375 degrees. Spray a muffin tray well with cooking spray.
Make the meat mixture by heating the olive oil in a large skillet over medium heat.
Add the onion and cook, stirring often, for 3-4 minutes.
Add the sausage without casing and cook, stirring often and breaking up into crumbles, for 4-5 minutes or until cooked through.
Add the minced garlic & crushed red pepper flakes and cook, stirring constantly, for 1 minute. Remove from heat and season with sea salt and freshly cracked pepper, to taste.
Add 1 1/4 cups of pomodoro (or marinara) sauce to the meat mixture and stir well to combine; set aside.
Make ricotta mixture by combining the ricotta, parmesan, basil, minced garlic, sea salt and freshly cracked pepper, to taste together in a small bowl. Mix well.
Make the mini lasagna by laying two wonton wrappers in each muffin cup, pressing carefully to make sure there is an opening in the center and it forms a cup.
Fill each cup with 1 tablespoon of ricotta mixture. Top with 1 tablespoon of meat/sauce mixture followed by 1 tablespoon of shredded mozzarella cheese; repeat with one more layer.
Place into the oven and bake for 12-15 minutes, or until the cheese has melted and the wonton wrappers are golden brown.
Remove from the oven and serve immediately with fresh parsley sprinkled on top. Enjoy.