Impress your dinner guests with these easy muffin cup lasagnas. They’re as flavourful as they are beautiful
For the Ontario ricotta mixture:
Preheat the oven to 375˚F. Spray muffin tin with butter and set aside.
Heat a large skillet and add 1 tbsp of butter. Add onions and sauté until translucent. Add ground beef and cook, stirring often and breaking down large chunks as they form.
Once cooked, add garlic, red pepper flakes and season. Stir then add spaghetti sauce. Let simmer on medium low heat until bubbling.
Meanwhile, make the ricotta mixture by adding the ingredients, mixing and setting aside.
Make mini lasagna cups by placing two wonton wrappers in each muffin cup, and filling by layering 1 tablespoon of ricotta followed by 1 tablespoon of meat sauce. Top with shredded mozzarella cheese, bake for 10-15 minutes or until the cheese has melted and serve.