Lasagna Cupcakes

These mini lasagnas are so cute and a perfect serving size, although I admit to eating more than one of them at a time because they are just so yummy! You can add whatever ingredients you want to this recipe, I just used what I had on hand at the time.

Ingredients:

1 small red onion
3 or 4 chopped mushrooms
1/2 jar or tomato sauce
1 chopped garlic clove
1/2 tsp. Italian seasoning
I pkg fresh spinach
1-1/2 cups ricotta cheese
1 egg
24 square wonton wrappers
1/2 cup mozzerella cheese
olive oil
butter

Directions:

1. Preheat oven to 375

2. In a sauce pan with a tbs. or so of olive oil cook your onions until they start to soften up and then add the italian spices and garlic in with the mushrooms and add in the tomato sauce and let it simmer.

3. In a separate pan cook the spinach in with a bit of olive oil until it cooks down, then let it cool a few minutes

4. In a bowl add ricota cheese and an egg with the cooled off spinach.

5. Get out your muffin pan and grease it with butter then add a wonton wrapper into each muffin cup.

6. fill the wonton wrappers evenly with half of the ricotta mixture on the bottom and half the tomato sauce mixture on top. Then sprinkle with mozzerella cheese.

7. Bake for about 12 minutes or until the edges start to brown.