Lasagna Cups

Ingredients

• Wonton wrappers

  (includes egg roll wrappers)

  24 wrapper, wonton or 192g

• Italian sausage

  Pork, raw

  8 oz or 227g

• Ground beef

  80% lean meat / 20% fat, raw

  8 oz or 227g

• Pasta sauce

  Spaghetti/marinara, ready-to-serve

  2 cup or 514g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Italian Seasoning

  McCormick

  1 tsp or 1g

• Mozzarella cheese

  Part skim milk

  2 cup, shredded or 224g

• Ricotta cheese

  Part skim milk

  1 cup or 248g

• Pam cooking spray

  Oil, original

  4 spray , about 1/3 second or 1g

• Mushrooms

  White, raw

  2 cup, pieces or slices or 140g

• Garlic

  Raw

  1 clove or 3g

Directions

1. Preheat the oven to 375°F.
2. Brown the sausage and ground beef together in a pan until no longer pink, then drain well.
3. Mix the marinara sauce with the cooked meat, adding salt, pepper, and Italian seasoning to taste. Set aside.
4. In a bowl, combine the ricotta cheese with the crushed garlic. Set aside.
5. Grease a muffin tin and place one wonton wrapper in each cup. Add a dollop of the ricotta mixture to each cup.
6. Spoon the meat sauce over the ricotta in each cup, then top with a few mushroom slices.
7. Sprinkle with shredded mozzarella cheese, then layer another wonton wrapper on top, pressing down slightly.
8. Repeat the layers, finishing with shredded cheese on top.
9. Bake at 375°F for 12-15 minutes.
10. Allow the lasagna cups to sit for 5 minutes before removing and serving.