Tuesday, January 26, 2016

Healthy Mini Lasagna Cups

These are very easy to make, as you can make them as skinny as possible. They're the perfect appetizers, or snacks. Or just a single size serving. 
I like to make everything from scratch so for this recipe I use homemade Marinara sauce (I'll share that recipe next time). As well as home grown basil. If you don't have that option, no worries. I am just extra lucky because my husband is a wizard with green finger who can grow some incredible veggies and spices in our own garden. You can always use canned Marinara and dried basil. 

For this recipe you'll need a cupcake or muffin tin. You'll get about 12 lasagna cups out of this recipe, depending on how generous you are with the cheese and the sauce.


  • 2 Italian sausages (organic) 
  • 24 pack Square 2 inch wonton wrappers 
  • 1 cup or can Marinara sauce 
  • 1 cup Mozzarella 
  • 1 cup Ricotta 
  • 1 tbs olive oil
  • Handful Fresh basil 

Preheat oven to 375 degrees. Meanwhile heat up the olive oil in a pan while you cut the sausages in little cubes. Toss the sausage in the pan and bake until brown and well done. Drain out the excess grease and then poor the marinara over the sausage and stir until well combined. Turn the heat down slightly and wait until the sauce is boiling. 

Coat the muffin tin with oil spray and line the bottom with a first layer of wonton wrappers. Cover each with a tablespoon of sauce. Then scoop half a tablespoon of ricotta over the sauce. Cover with a second layer of wonton wrappers, then repeat sauce and ricotta ritual. Sprinkle mozzarella over and to top it off festively, shred basil over the cups. 

Place cups in the oven and bake for about 10-12 minutes or until the cheese has melted and the wonton wrappers have a golden brown color. Serve hot!