Muffin Tin Lasagnas

1 large egg, lightly beaten

1 carton (15 ounces) part-skim ricotta cheese

2 cups shredded Italian cheese blend, divided

1 tablespoon olive oil

24 wonton wrappers

1 jar (24 ounces) garden-style pasta sauce

Minced fresh parsley, optional

Preheat oven to 375°. In a bowl, mix egg, ricotta cheese and 1-1/4 cups Italian cheese blend.

Generously grease 12 muffin cups with oil; line each with a wonton wrapper. Fill each with 1 tablespoon ricotta mixture and 1-1/2 tablespoons pasta sauce. Top each with a second wrapper, rotating corners and pressing down centers. Repeat ricotta and sauce layers. Sprinkle with remaining cheese blend.

Bake 20-25 minutes or until cheese is melted. If desired, sprinkle with parsley. Yield: 6 servings

recipe source: tasteofhome.com

find more recipes at tammycookblogsbooks