Lasagna Cups

I don’t cook because, to be quite honest, I can’t. I follow a recipe … and it comes out nothing like the picture. And I’ve gotten very used to eating burnt food because that’s how mine comes out.

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.

Lasagna Cups

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.

[yumprint-recipe id=’69’]