Mini Lasagna Cups

When I first got onto Pinterest, I got super into doing things in my muffin and cupcake tins.  Seriously, the options out there are endless for bite-sized food.  So I've done mini pizzas, thai chicken pot pies, mini tacos, etc.  But one of the most successful was the mini lasagnas.  My favorite thing about them was how easy it was to pack away and bring to work.  Two or three make a solid meal, totally perfect for traveling.  

The blog that I got this recipe from had no exact measurements, so therefore I don't either (apologies).  However, since the stuff you use in this is easy to store in the fridge and quickly use for something else, having all the ingredients open wasn't too big a deal for me. It's also very easy to do without measuring anything, so I don't think it should be too big a problem.

What You'll Need:

Marinara Sauce
Ricotta Cheese
Mozzarella Cheese
Parmesan Cheese
Wonton Wraps (found in the refrigerated produce section)
Italian Seasoning
Optional: ground beef/turkey

Directions:

1. Preheat oven to 375°.  
2. Lightly grease your muffin tin.  Line each with one wonton wrapper.
3. Put a spoonful of sauce into each wrap.
4. Top with a spoonful of ricotta.
5. Sprinkle with a mixture of mozzarella and parmesan.
6. Top with another wrapper and repeat each step.
7. Sprinkle with the italian seasoning. 
8. Bake for 18-20 minutes.

This is especially great on busy weeknights, it takes such a short amount of time.  You can find the original recipe here.  Also, search Pinterest for more muffin tip recipes.  There are so many quick and easy ones out there and they are perfect for leftover lunches!

Enjoy!