Cupcake Lasagna

Name: Cupcake Lasagna
Total time: 40 min
Yield: 12
Ingredients: 1 Tbsp olive oil; 2 italian sausage links, casing removed; 1 c marinara sauce, homemade or store-bought; 1 1/2 c ricotta cheese; kosher salt and freshly ground black pepper, to taste; 1 inch won ton wrapper; 1 1/2 c shredded mozzarella cheese; 2 Tbsp chopped fresh parsley leaf

40 mins

Total time

12

Serving

8

Ingredients

Enable cook mode

Ingredients

Tbspolive oil

italian sausage links, casing removed

cmarinara sauce, homemade or store-bought

1¹⁄₂

cricotta cheese

kosher salt and freshly ground black pepper, to taste

inch won ton wrapper

1¹⁄₂

cshredded mozzarella cheese

Tbspchopped fresh parsley leaf

Directions

Step 1

Preheat oven to 375 degrees F. Lightly oil a 12-cup standard muffin tin or coat with nonstick spray.

Step 2

Heat olive oil in a large stockpot or Dutch oven over medium heat. Add Italian sausage and cook until browned, about 3-5 minutes, making sure to crumble the sausage as it cooks; drain excess fat and stir in marinara sauce.

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