Daina showed me a recipe for lasagna cupcakes, so I altered it a bit and made my own version. To make them, you'll need 1-2 dozen wonton (or gyoza) wrappers, ricotta filling, parmesan & shredded mozzarella cheese and your favorite pasta sauce.
Heat the oven to 325 degrees (a little lower if you're using dark-nonstick cupcake pans) & generously spray cupcake pans with nonstick spray. Trim the wrappers (cut to make them round) to fit into the cupcake pan, making sure the wrapper comes up to the top (and then some) ; pat down firmly onto the bottom & up the sides of each section.
Spoon a heaping teasp. of sauce onto the bottom of each wrapper. Place a heaping tblsp. or two of ricotta filling (one lb. ricotta, a beaten egg, salt, pepper, chopped parsley, 1/4 tsp. garlic powder, 1/2 c. grated parmesan cheese) onto the sauce. If you like a little meat, add some grated pepperoni or cooked, crumbled Italian sausage!! Spoon a little more sauce on top of the ricotta filling, sprinkle with grated parmesan cheese and top liberally with shredded mozzarella. Bake these little lasagna bites for 20-30 minutes, until the tops are golden. They're quick & easy to make and are tasty & fun appetizers!!
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