Tuesday, December 13, 2011

Tasty Tuesday/Mini Lasagna Cups

First off I cannot take credit for these little guys, I also cannot find the original blog that I found this recipe on.  So whoever you are....I do apologize but I searched for you and had no luck!

-12 oz raw ground meat (Ground beef, Ground turkey, Sausage...we used 1lb Italian Sausage and 1lb Ground beef)
-1/4 tsp salt
-1/4 tsp pepper
-1 C Chopped onion
-14.5oz can crushed tomatoes, or tomato sauce
-2 minced cloves of garlic
-3 tsp dried oregano, divided
-1/2 tsp dried basil
-1 1/2 C Ricotta Cheese
-24 Small square Wonton wrappers
-1 1/2 C Shredded Mozerella Cheese

1. Preheat over to 375 degrees. Heat a Large skillet over med. heat.  Add ground meat, onions, salt and pepper.  Saute the mixture, breaking apart the meat for about 10 minutes, or until the meat is cooked through.  Add the garlic and stir constantly for 30 seconds.

2. Add tomatoes and 2 tsp Oregano.  Bring to a gentle boil. (Not sure how that worked out since there wasn't much sauce so I let what little was there start bubbling some)  Reduce heat to low and simmer 10 minutes.
Remove from heat and set aside.

3. In a Large bowl, combine the Ricotta, pinch of salt and pepper, remaining Oregano and basil.  Mix well. 

4. Coat a 12 cup muffin tin w/ non-stick spray.  Place 1 Wonton wrapper in each cup.  Press firmly but gently to bottom and sides.

5. Using 1/2 Ricotta mixture, divide it in 12 muffin cups.  1/2 meat/tomato sauce mixture, spoon that evenly over each Ricotta filled cup.

Sprinkle with 2 tsp of Mozzerella

6. Gently press another Wonton wrapper on top of Mozzerella layer.

Repeat process by distributing remaining Ricotta mixture, remaining mean/tomato sauce mixture and then the rest of the Mozzerella.

7. Bake 10 minutes or until cheese melts.  Sprinkle with basil.  Let cool, then remove to serve

I used a lot of cheese b/c with Italian cuisine I don't believe you can have enough cheese!  The cups were overflowing w/ the meat and ricotta mixtures but they were very filling!  This made 2 full meals for us!

So what did we think?  It was good....the 20 month old ate it with no question.  My husband liked it too but thought his mom's homemade lasagna was better....Okay...stop there....I explained to him that it wasn't fair to compare this to his "mom's" "homemade" lasagna.  He did say it was worth eating again.  I thought it was dry and when I make it again I will be adding more sauce to the meat/tomato sauce mixture.  Actually when we ate the leftovers we heated a can of tomato sauce w/ some Oregano to pour over the lasagna cups and it was definitely more moist.

Worth a try and not too difficult to do!

Inspired by Tasty Tuesday

Parties I'm attending:

Homemaker on a Dime: Creative Bloggers' Party & Hop

The Bunny Hop

The Creative Spark

Beyond the Picket Fence

Gluesticks: Get Your Brag On


  1. These look good, and seem easy enough to make! Subbing turkey meat for beef/pork products! :)

  2. Actually I believe the initial recipe I found used Turkey meat as well!

  3. Nice, always encouraging to hear about more vegetarian friendly recipes!

  4. These look so scrumptious! I am going to make these for dinner this week. They look fantastic!