Mini Lasagna Cups

What You'll Need

• one tablespoon olive oil
• two Italian sausage links, casing removed
• one cup marinara sauce, homemade or store-bought
• one and one half cups ricotta cheese
• Kosher salt and freshly ground black pepper, to taste
• 24 two-inch won ton wrappers
• one and one half cups shredded mozzarella cheese
• two tablespoons chopped fresh parsley leaves

How to Make It

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

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