Mini Lasagnas

Ingredients

• 1 tablespoon olive oil
• ½ sweet onion, diced
• 2 garlic cloves, minced
• 4 Italian sausages, casings removed
• 2½ cups tomato sauce
• 1 tablespoon Italian herb seasoning
• Pinch of red pepper flakes
• Salt and freshly ground black pepper
• 24 wonton wrappers
• 1¼ cups ricotta
• 1 cup shredded mozzarella

Instructions

1. Preheat the oven to 350°F. Lightly grease a 12-cup muffin pan with nonstick cooking spray.
2. In a medium pot, heat the olive oil over medium heat. Add the onion and sauté until tender, 4 to 5 minutes. Add the garlic and sauté until fragrant, 1 minute more.
3. Crumble the sausages into the pot and sauté, breaking up large pieces with a wooden spoon. Cook until brown and cooked through, 4 to 5 minutes more.
4. Add the tomato sauce and bring to a simmer. Season with the Italian herb seasoning, red pepper flakes, salt and pepper. Reduce the heat to low.
5. To build the lasagnas, press a wonton wrapper into the base of a muffin cup. Spoon 1 tablespoon of the sauce into the cup. Top with 2 teaspoons ricotta and 1 teaspoon mozzarella. Press another wonton wrapper into the same cup, then top with the sauce and cheeses to finish. Repeat this process until all 12 cups are filled.
6. Bake until the edges are golden brown and the filling is bubbly, 15 to 20 minutes. Cool for 3 to 5 minutes before removing from the pan and serving.