Wednesday, April 1, 2015

Yummy Recipe Wednesday! (Mini Lasagna Cups)

Hello again everyone and welcome to another Yummy Recipe Wednesday. After a couple of hectic weeks off, I’m finally back with a delicious recipe to share. I recently found this recipe for an interesting twist on lasagna and I was most definitely not disappointed. Texturally it’s a little different than basic lasagna because you have a crunchy shell rather than soft pasta but all of the flavors of traditional lasagna are there. If you have a slightly different that traditional style of lasagna that you make, give that a try using this method of preparation and I’m sure it’ll be just as good. No matter how you make it I’m sure it’ll please your friends, family, or anyone else that you make it for. As always, feel free to leave comments below and be sure to follow @RecipeBlogger on Twitter, if you aren’t already, so you don’t miss a single new post.

Mini Lasagna Cups

  • 1 Tbsp Olive Oil
  • 2 Italian Sausage Links, casing removed
  • 1 cup Marinara Sauce
  • 1 1/2 cups Ricotta Cheese
  • Salt and Pepper, to taste
  • 24 2-inch Won Ton Wrappers
  • 1 1/2 cups Shredded Mozzarella Cheese
  • 2 Tbsp Chopped Fresh Parsley Leaves

1. Preheat the oven to 375 degrees F; lightly oil a 12-cup standard muffin tin or coat with nonstick spray.
2. Heat the olive oil in a large stockpot or Dutch oven over medium heat.
3. Add the Italian sausage and cook until browned, about 3-5 minutes, making sure to crumble the sausage as it cooks; drain excess fat and then stir in marinara sauce.
4. Season the ricotta cheese with salt and pepper, to taste, and set aside.
5. Fit a wonton wrapper into each of the 12 muffin tins, pressing carefully to make sure there is an opening in the center.
6. Fill each cup with 2 tsp ricotta cheese; top with 2 tsp marinara mixture and 1 Tbsp mozzarella cheese then repeat with one more layer (including another wonton wrapper).
7. Place into the oven and bake for 10-12 minutes, or until the cheese has melted and the wonton wrappers are golden brown.
8. Serve hot, garnished with parsley, if desired.

No comments:

Post a Comment