MINI LASAGNA CUPS by Meredith F - Musely
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MINI LASAGNA CUPS

posted in Food & Drink
02/22/2015
  • 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

  • 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 a wonton wrapper 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.

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