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Lasagna Cups – Two Ways

Recipe by Lasagna to fit everyone's taste in the family. This recipe is easily adapted for those picky eaters so everyone gets what they want. Posted by: Katie Merritt and Jennifer Mattox


  • 1 lb. ground Italian sausage
  • 1 cup mozzarella cheese, shredded
  • 1 cup ricotta cheese
  • 1 egg
  • 1/2 tsp dried basil
  • 1/2 tsp dried oregano
  • 1 cup marinara sauce
  • 36 Wonton wrappers or zucchini sliced lengthwise with a vegetable peeler


Microwave the ground meat in the round mold, place the octagonal Silpat on top as a lid. Microwave in two minute increments until cooked through, after each interval stir to break up the meat.While meat is in the microwave, mix the ricotta cheese, egg, basil and oregano.In the straight muffin tray assemble the lasagna cups. Here are the layers in order from bottom to top:Wonton wrapper (press down into the well using the shaper or the bottom of a small cup), 1 tbsp of marinara sauce, 1 tbsp ricotta mixture, 1 tbsp meat. Repeat two more times so there are a total of three layers. Top with mozzarella cheese. For gluten free or grain free: Replace wontons with thinly sliced zucchini. I only put one layer on bottom and wrap a slice around the side of the muffin cup. (See picture)Bake at 400F for 10-15 minutes or until golden. Let sit for about five minutes before unmolding.

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