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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.
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