Week 4 Mini Lasagna Cups

Mini LASAGNA CUPS

INGREDIENTS:

• 1 tablespoon olive oil
• 2 Italian sausage links, casing removed, ground turkey or lean ground beef
• 1 cup marinara sauce, homemade or store-bought
• 1 1/2 cups ricotta cheese
• Kosher salt and freshly ground black pepper, to taste
• 24 2-inch won ton wrappers
• 1 1/2 cups shredded mozzarella cheese
• 2 tablespoons chopped fresh parsley leaves
• salt and pepper
• 1 egg
• 1 tsp dried or fresh parsley
• 1/4 cup parmesan cheese

DIRECTIONS:

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