Friday, April 24, 2020

Herbed Ricotta and Sausage Lasagna Cups


Lasagna is one of my absolute favorite comfort foods but it can also be a process to prepare with all the layering and long baking/resting time. These mini lasagnas are ready in under 30 minutes and are so fun to make (not to mention super yummy). Serve this with roasted vegetables or a big garden salad.





1. Preheat oven to 375. Lightly coat a muffin tin with cooking spray.

2. Heat olive oil in a large skillet over medium-high heat. Add sausage and cook until browned and crumbly. Stir in marinara sauce and set aside.


3. Combine ricotta, basil, parsley and garlic powder in a bowl.


4. Place one wonton wrapper into each muffin tin cup and press down lightly. Top with ricotta, meat sauce and mozzarella. Top with another wonton wrapper and repeat the process once more (ending with mozzarella).






5. Bake for 15 minutes. Once out of the oven, allow the lasagna cups to sit for at least 5 minutes before removing from the tin. Serve garnished with more fresh basil.




Herbed Ricotta and Sausage Lasagna Cups
Serves 6

All you need:
2 teaspoons olive oil
1 pound sweet Italian sausage
1 (24 oz.) jar tomato basil marinara sauce
1 1/2 cups whole milk ricotta cheese
2 tablespoons chopped fresh basil leaves (plus more for garnish)
2 tablespoons chopped flat-leaf parsley
1 teaspoon garlic powder
24 wonton wrappers
2 cups shredded mozzarella cheese

All you do:
1. Preheat oven to 375. Lightly coat a muffin tin with cooking spray.
2. Heat olive oil in a large skillet over medium-high heat. Add sausage and cook until browned and crumbly. Stir in marinara sauce and set aside.
3. Combine ricotta, basil, parsley and garlic powder in a bowl.
4. Place one wonton wrapper into each muffin tin cup and press down lightly. Top with ricotta, meat sauce and mozzarella. Top with another wonton wrapper and repeat the process once more (ending with mozzarella).
5. Bake for 15 minutes. Once out of the oven, allow the lasagna cups to sit for at least 5 minutes before removing from the tin. Serve garnished with more fresh basil.