lasagna cupcakes

doesn’t that look so great? not too much cheese, not too much sauce and nice crunchy edges on the wonton wrappers.

LASAGNA CUPCAKES (adapted from here)

36 wonton wrappers (3 per cupcake slot)
8-12 ounces fat-free ricotta
1-2 cups tomato sauce + meat (i used this)
1-2 tablespoons italian spices
black pepper (to taste)
shredded mozzarella
grated parmesan

preheat oven to 375 – spray cupcake tin with a non-stick cooking spray of your choice
stir italian spices and black pepper into ricotta
press first wonton wrapper down into all the cupcake tins
add a small spoonful of ricotta (spread out and press down with spoon)
sprinkle a little mozzarella and parmesan on top of ricotta
top with a dollop of sauce (spread out and press down with spoon)
REPEAT and then top the third wonton wrapper with a last bit of sauce and more mozzarella
bake for 25-35 minutes, depending on how crunchy you want the edges

serve with big salad and healthy chunk of buttered baguette – TERRIFIC!

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