DIY: Mini Lasagnas

Try this recipe at home. Post a picture or video to social media using #healthytable and https://www.facebook.com/groups/ahealthytable/

You will need:

• • 1/3 pound ground beef/chicken/or turkey

  • Salt, pepper, and garlic powder to taste

  • 24 Wonton or eggroll wrappers

  • 1 ¾ Cups parmesan cheese, grated

  • 1 ¾ Cups part-skim mozzarella cheese, shredded

  • 3/4 Cup part-skim ricotta cheese

  • 1 Cup red pasta sauce

  • Basil for garnish (optional)

DIRECTIONS:

1. Preheat oven to 375°F. Spray muffin tin (for 12 regular-sized muffins) with cooking spray.

2. Brown ground meat in a skillet. Drain. Add seasoning.

3. Cut wonton wrappers into 24 circles or squares about 1 1/4 inches wide, using a biscuit cutter or the top of a drinking class.

4. Reserve 3/4 cup parmesan cheese and 3/4 cup mozzarella cheese for the top of your mini lasagnas.

5. Layer in each muffin tin – 1: a cut wonton wrapper pressed into the bottom; 2: sprinkle a little parmesan cheese, about a tablespoon of ricotta, and about a tablespoon of mozzarella cheese; 3: top with a little meat and pasta sauce to cover.

6. Repeat each layer a second time on top of the first layers (wonton, parmesan, ricotta, mozzarella, meat, and pasta sauce.) Top each with some of the reserved parmesan cheese and mozzarella cheese.

7. Bake for 12-15 minutes or until edges are brown. Remove from oven and let cool for 5 minutes. To remove, use a knife to loosen the edges, then pop each mini lasagna out. Garnish with basil and serve.