I am always on the look out for easy recipes to make for my family. This is one recipe that I have seen a lot recently and thought to give it a try.
I write for a local magazine and for January my task was to come up with conventional recipes that have been given a make-over. I thought this fit the tab perfectly. When I think of lasagna I automatically see a huge 9X13 inch pan loaded with cheese, meat, sauce and noodles. These little cups, baked in a muffin pan, give this already popular dish a sleek new look.
I don't have an original source to link this recipe to. If anyone has that information leave it in the comments and I will give full credit to that person. UPDATE: I was contacted by Connie from Smitten Foodie that she had made these cute lasagna cups toward the beginning of the year (THANK YOU for letting me know). Please visit her site and see how she created her cups. The ingredients that she used are different then mine so you will have two recipes to use the wonton wrappers for.
The cups were easy to throw together, even the kids could get in on the action and the best part was they were easy to eat.
I went the route of using my leftover meat in the fridge and using an organic premade sauce. If you want to make a simple marinara from scratch, I have this recipe that is delicious. GO HERE.
If you would like to make gluten free wonton wrappers, this is a great recipe from Gluten Free on a Shoe String. GO HERE for recipe.
Better Batter Gluten Free mix has a recipe too, go HERE.
Here is a video I found on the internet to show you how to make the a different gluten free wonton wrapper. See below:
My kids don't have to eat gluten free, even though they do most of the time, so this is something I made when they had friends come over last weekend.
Sometimes it is just nice to have options, and I like this option.
Recipe: Lasagna Cups
Adapted from Smitten Foodie
Makes 12 cups
1/2 pound ground beef, cooked and drained
1 cup marinara sauce or your favorite tomato based sauce
1 cup of mozzarella cheese, grated +1 cup for topping (see below)
1/4 cup of parmesan cheese, grated
1/2 cup cottage or ricotta cheese
24 wonton wrappers (link for gluten free wonton wrappers is above)
Topping: 1 cup of grated mozzarella cheese
Preheat oven to 350 degrees.
Spray your muffin tin with Pam.
Line the muffin tin with 12 wrappers.
In a small bowl combine the three cheeses and mix. You can combine the meat and sauce too if you would like, I did not and they turned out great.
I used a small cookie scoop and added a scoop of the cheese mixture to the bottom of each wrapper.
Add a small spoonful of meat and then sauce. Added the second wonton wrapper.
Repeat with cheese scoop, meat and then sauce. You should have two layers in each cup.
I topped each of my cups with more shredded mozzarella cheese.
Baked for 15-20 minutes until bubbly and wontons are brown.
Remove from oven and let set for a few minutes, run a plastic knife around the cup and remove to a serving plate.
See pictures below:
Written by Sherron Watson