I made lasagna cups two years ago and my husband has been requesting them ever since. Yes, he has been asking for two years. And yes, they were that good.
This time I decided to up the ante even more; I made them with mini meatballs and fresh mozzarella (instead of shredded mozzarella) and they were AMAZING. Needless to say, I will not be waiting two years again to make these babies.
Lasagna cups are the perfect comfort food for all the cold weather and snow we have been having. They are also a great appetizer for parties… individual servings AND you can make them the day before…just heat them up in the oven at 200 degrees for an hour or two and they are ready to serve!
Bon Appetit!
Mini Meatball Lasagna Cups
Ingredients:
72 mini meatballs (1/2 inch in diameter)
1 cup spaghetti sauce
1 1/2 cups part skim ricotta cheese
¼ tsp garlic salt
¼ tsp dried parsley
24 wonton wrappers
1 1/2 cups fresh mozzarella cheese – cut into tiny pieces
parmesan cheese – to taste/your liking
Directions:
1. 1. Make your favorite meatballs in a mini-version –approximately ½ inch in diameter! (This can also be done the day before to break up the cooking process).
2. 2. Preheat oven to 375 degrees.
3 3. In a large bowl, combine the ricotta with the garlic salt and parsley. Stir.
4. 4. Coat a 12 cup muffin tin with cooking spray and arrange a wonton wrapper in each cup.
5. 5. Take half the ricotta mixture and divide it among the 12 cups.
6. Top with 3 mini meatballs, sauce, and sprinkle with the fresh
mozzarella cheese.
mozzarella cheese.
6. 7. Place another wonton wrapper over the cheese, and repeat the layers by adding the remaining ricotta cheese, meatballs, sauce and cheese.
7. 8 Sprinkle with parley and parmesan cheese.
8. 9. Bake at 375 degrees for 10 to 15 minutes until the cheese is melted and the wonton wrappers are golden.
9. 10. Cool in the muffin tin for 5-10 minutes before serving.
Makes 12 mini lasagnas or 3 servings.
Mini Lasagna Cup Recipe adapted from Kevin {&} Amanda
Meatball Recipe Adapted from The Carmine Cookbook