Mini Lasagna Cups

Mini Lasagna Cups (inspired by Petite Lasagnas from Can You Stay For Dinner?)

Cooking spray

1/2 cup ricotta cheese

1 small egg, beaten

1/4 cup grated Parmesan cheese

2 tsp Italian seasoning, divided

24 wonton wrappers ( I used Nasoya)

2 to 3 cups meat or marinara sauce, heated (depending on how saucy you like your lasagna cups)

2 cups shredded mozzarella cheese

Preheat oven to 350 degrees. Spray a 12 cup muffin pan with cooking spray. Mix ricotta, egg, Parmesan cheese and 1/2 tsp seasoning in a small bowl and set aside. Reserve the rest of the seasoning. Place 1 wonton wrapper in each tin, pressing firmly against each muffin cup. Spoon some sauce into each cup using half of the sauce. Spread the ricotta mixture into each cup using it all up. Sprinkle with half the mozzarella. Dip the remaining wonton wrappers in water individually before placing each one of top of the cheese. Top with the remaining sauce and shredded mozzarella cheese. Sprinkle with remaining seasoning. Bake for 10 to 12 minutes or until cheese is melted and tops are golden. Let cool for 5 to 10 minutes before carefully removing from the pan. Makes 12 individual lasagnas.