Mini Lasagna Cups

I found these little gems over at What's New with Kevin and Amanda.  This is my vegetarian version, I was going to use veggie sausage, but one of the bad things about being a vegetarian is that sometimes you can’t get everything you want in one place.  I didn’t want to make a second stop, so I figured I would make them like my favorite lasagna with meatless meat, mushrooms and black olives.  I may never make regular lasagna again, these were so easy to make.  I had a hard time getting them out of the muffin tin whole because I was using a fork.  I switched to a spoon and scooped them out that worked much better.

Mini Lasagna Cups

1 package of meatless meat
1 can of mushrooms

1 can black olives, sliced
1 cup spaghetti sauce
1 ½ cups part skim ricotta cheese
¼ teaspoon kosher salt
¼ teaspoon pepper
24 wonton wrappers
1 ½ cups shredded cheese

-----------------------------------------------------------------------------------------------------------------------------------------------------Preheat oven to 375 degrees.

Heat up meatless meat, mushrooms and black olives in a large skillet over medium high heat.

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.

Makes 12 mini lasagnas or 3 servings.

Have a wonderful day!

Denise