Baking, that’s a different story. That I can do. And very well, might I add.
My friend Michelle sent me a lasagna cup recipe where you make lasagna in a muffin pan. I’m very equipped at making muffins in a muffin pan, so I figured maybe — just maybe — I was equipped enough to make lasagna cups in a muffin pan.
Turns out, I was right.
What You’ll Need:
- 5oz. marinara sauce
- 2oz. ricotta cheese
- 24 wonton wrappers
- 5oz. frozen spinach, thawed
- Shredded mozzarella cheese
What You’ll Do:
Put two wonton wrappers in a muffin pan. I found that putting one point out and stuffing the other three into the hole was the best way to go.
Spoon in a tablespoon or so of sauce.
Fork in the spinach (which I nuked than drained. You can prepare it however you feel comfortable, but draining seemed like a good idea to me. I didn’t want extra moisture in the bottom of the cups, which could lead to tearing).
Top with a dollop of ricotta.
Cover the top with cheese.
Bake at 325 for 15 minutes. Serve. Delish.
This recipe made 12 cups.