Mini Lasagna Cups

Thanks to Amy over at A Little Nosh, I found a new family favorite!

Her recipe comes from Amanda at Kevin & Amanda.

This couldn't be easier and since I used my toaster over, they were ready and on the table in less than 20 minutes.

Ricotta, salt, pepper

Ground beef with some of the homemade spaghetti sauce I put up this summer

Yummy goodness

Mini Lasagna Cups

1 lb lean ground beef
1 lb sausage
1 cup spaghetti sauce
1 1/2 cups part skim ricotta cheese
1/4 teaspoon kosher salt
1/4 teaspoon pepper
24 wonton wrappers
1 1/2 cups shredded cheese

Preheat oven to 375 degrees. Brown sausage and hamburger in a large skillet over medium high heat and drain. Divide into 4 portions and reserve three for another night. Add spaghetti sauce to remaining meat mixture and stir to combine.

In a large bowl, combine the ricotta the 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.

Read More http://www.kevinandamanda.com/recipes/dinner/mini-lasagna-cups.html#ixzz1atSAEZdX