Lorien's Lasagna Cups

I am always trying to find or create recipes that are easy to make and can be frozen or made ahead. These lasagna cups are perfect for both. They are easy and can be frozen or made the day before and refrigerated. The lasagna cups have been a big hit with my son Tate. They have some crunchy parts, some noodle parts and loads of cheese! Also, I can sneak in veggies and find a good way to use up leftover spaghetti sauce. Below is a basic recipe, but you can jazz them up with your favorites!

36 Wonton Wrappers
~8 oz. Marinara Sauce
Shredded Parmesan Cheese
Shredded Low Moisture Part Skim Mozzarella
Muffin Tin

1. Place one wonton wrapper in muffin cup and form to cup bottom.
2. Add ~1 Tbsp of sauce, shredded Parmesan and shredded mozzarella. Add as much cheese as you like.
3. Place wonton wrapper on top of cheese.
4. Add ~1 Tbsp of sauce, shredded Parmesan and shredded mozzarella. Add as much cheese as you like.
5. Place wonton wrapper on cheese.
6. Add ~1 Tbsp of sauce, shredded Parmesan and shredded mozzarella. Add  as much cheese as you like.
7. Bake at 375F for 10-15 minutes. The edges should be golden brown and crispy.

Makes 12 lasagna cups

(Tip: You can add ricotta cream and fresh basil to the top just before serving for a yummy adult appetizer.)