Mini Lasagnas
Mini Lasagnas Erin McDowell

Classic lasagna is hard to beat in the taste department, but in the looks department? Woof. (And don’t even get us started on how messy serving it can be.) Our solution: Individual lasagnas baked in a muffin tin. We build the layers using wonton wrappers (no need to boil noodles), a hearty meat sauce, ricotta and mozzarella. The cups can be assembled up to two days ahead of time and refrigerated until you’re ready to bake. Just another reason to start planning that dinner party.

Makes 6 servings
Start to Finish: 45 minutes

Ingredients

1 tablespoon olive oil

½ sweet onion, diced

2 garlic cloves, minced

4 Italian sausages, casings removed

2½ cups tomato sauce

1 tablespoon Italian herb seasoning

Pinch of red pepper flakes

Salt and freshly ground black pepper

24 wonton wrappers

1¼ cups ricotta

1 cup shredded mozzarella

Directions

1. Preheat the oven to 350°F. Lightly grease a 12-cup muffin pan with nonstick cooking spray.

2. In a medium pot, heat the olive oil over medium heat. Add the onion and sauté until tender, 4 to 5 minutes. Add the garlic and sauté until fragrant, 1 minute more.

3. Crumble the sausages into the pot and sauté, breaking up large pieces with a wooden spoon. Cook until brown and cooked through, 4 to 5 minutes more.

4. Add the tomato sauce and bring to a simmer. Season with the Italian herb seasoning, red pepper flakes, salt and pepper. Reduce the heat to low.

5. To build the lasagnas, press a wonton wrapper into the base of a muffin cup. Spoon 1 tablespoon of the sauce into the cup. Top with 2 teaspoons ricotta and 1 teaspoon mozzarella. Press another wonton wrapper into the same cup, then top with the sauce and cheeses to finish. Repeat this process until all 12 cups are filled.

6. Bake until the edges are golden brown and the filling is bubbly, 15 to 20 minutes. Cool for 3 to 5 minutes before removing from the pan and serving.

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