I have had this recipe bookmarked on my computer for quite awhile now and I just finally got around to making them recently. The big push to make them was when my aunt sent me pictures of the ones she made for dinner one night. She had me convinced and I couldn’t get them out of my mind.
What I love most about this recipe is that you can have the taste of lasagna without all the work and time that a traditional lasagna takes.
I got mixed reviews on these though. I loved the crispy edges and the uniqueness of the wonton with the rest of the ingredients. Joel thought they were good but prefers actual noodles over the wonton wrappers. Though they don’t taste exactly like a lasagna, they were pretty darn close and a great alternative for a quick weeknight dinner.
Lasagna Cups
recipe adapted from Cruftbox
24 wonton wrappers
Jar of spaghetti sauce
½ lb. ground beef or Italian sausage
12 pepperoni’s
¾ cup part-skim ricotta cheese
½ – 1 cup shredded mozzarella cheese
1. Spray muffin tin with non-stick cooking spray then press down a wonton into each cup. You can cut the wontons into circles if you do not like the crispy edges.
2. Place a spoonful of spaghetti sauce into each cup then place ground beef/Italian sausage into cups next (you probably won’t use the whole ½ lb. of meat). Place a pepperoni on top then a tablespoon of ricotta. Sprinkle with mozzarella.
3. Place another wonton on top of each muffin cup then layer with more sauce and top with more mozzarella. Bake at 375 degrees F for about 20 minutes or until golden brown.