Mini Lasagna Cups

Mini Lasagna Cups

1/2 lb lean ground beef
/turkey
1 cup spaghetti sauce

1/2 tsp crushed red pepper flakes
1 1/2 cups part skim ricotta cheese
1 T fresh basil, chopped
1 T fresh oregano, chopped
1/4 teaspoon kosher salt

1/4 teaspoon pepper

24 wonton wrappers

1 1/2 cups shredded cheese

Preheat oven to 375 degrees.   Add spaghetti sauce and red pepper flakes to meat and stir to combine.

In a large bowl, combine the ricotta the basil, oregano, salt and pepper and stir to combine.

Coat a 12 cup muffin tin with cooking spray, and arrange a wonton wrapper in each cup. Take half the ricotta mixture and divide it among the 12 cups. Top with half of the meat sauce, and sprinkle with shredded cheese. Place another wonton wrapper over the cheese, and repeat the layers by adding the remaining ricotta cheese, meat sauce, and top with shredded cheese.

Bake at 375 degrees for 10 to 15 minutes until the cheese is melted and the wonton wrappers are golden. Cool in the muffin tin for 5-10 minutes before serving.

Makes 12 mini lasagnas or 4 servings.