Lasagna Cups
Your friends and family won’t believe their eyes when you pop out of the kitchen packing a platter full of these delicious bite-sized lasagna cups.
It takes a little more work preparing each little cup but they are perfect for parties and your guests will be begging for the recipe once they get a taste.
You can make them a little larger by using a regular-sized cupcake pan but you’ll need to double the filling to get 24 servings. Enjoy!
Lasagna Cups Recipe
Ingredients
Yield: 24 mini cups
- 1/2 lb ground beef
- 1/4 tsp salt
- 1/4 tsp pepper
- 1/2 cup onion, diced
- 1/2 cup mushrooms, chopped
- 2 cloves garlic, minced
- 14 oz can small diced tomatoes with juice
- 1/4 cup fresh parsley, finely chopped
- 1 tsp dried basil
- 1/2 tsp dried oregano
- 24 in wonton wrappers, cut in half
- 3/4 cup cottage cheese
- 1/2 cup mozzarella cheese, shredded
- Parmesan cheese, grated
Instructions
- Preheat oven to 375 degrees. Grease mini muffin pan with cooking spray.
- In medium sauté pan brown ground beef leaving slightly pink. Drain oil and return to heat.
- Add onions, mushrooms, garlic, salt and pepper. Sauté until meat is cooked through. Add diced tomatoes, parsley, oregano, basil and salt and pepper to taste; simmer (10 minutes).
- Take 2 wonton wrappers and press into mini cupcake pan, overlaying them like an "x" to create a cup with edges. Repeat 24 times.
- Spoon approximately 2 tsp cottage cheese into bottom of wonton wrappers. Top with meat filling until cup is almost full then sprinkle with mozzarella and Parmesan cheese.
- Bake 12-15 minutes. Let cool before removing from cupcake tin and serving. Sprinkle with more oregano if desired.
Notes
This recipe is easily doubled if you're feeding a larger crowd.
Calories: 65kcal, Carbohydrates: 6g, Protein: 4g, Fat: 2g, Saturated Fat: 1g, Polyunsaturated Fat: 0.1g, Monounsaturated Fat: 1g, Trans Fat: 0.1g, Cholesterol: 10mg, Sodium: 124mg, Potassium: 105mg, Fiber: 0.4g, Sugar: 1g
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