With easy lasagna cups you can have fantastic lasagna flavors in a fraction of the time.
Today is my fifth anniversary with the Secret Recipe Club. Wow. The club has seen a lot of changes since I started. Three different head honchos, going from three to four, and then back to three groups. Add in several group coordinator changes, various bloggers leaving and new ones joining and the fifth Monday themed reveals and it looks so different than when I started.
But I adore being part of the SRC and look forward to my Monday of the month and hope to be part of the group for awhile longer.
My assignment for this month was Morsels of Life. I used to host Inspire Me Mondays with CJ and a few other bloggers. The link party is still around but I had to step down as host.
I made little lasagnas because we haven’t had lasagna in forever. I will admit to being skeptical because I have tried recipes with baked wonton wrappers before and I wasn’t a fan. I also wasn’t entirely certain that a can of diced tomatoes and a small can of tomato sauce was going to create enough sauce.
We were quite pleasantly surprised with how delicious the finished dish was. Layering all the little cups of lasagna was a little more time consuming than I thought it would be but the short bake time still had dinner ready in about 45 minutes.
Lasagna Cups #SecretRecipeClub
- 1 pound Italian sausage removed from casings if needed or ground beef
- 8 ounces mushrooms sliced or chopped
- 1 medium diced onion
- 2 cloves chopped garlic
- 1 can diced tomatoes with garlic 14.5 ounce, basil, and oregano
- 1 can tomato sauce 8 ounce
- 2 Tablespoons oregano
- 1 Tablespoon basil
For the béchamel:
- 2 Tablespoons butter
- 2 Tablespoons flour
- 2 cups milk
- Salt and pepper to taste
- 8 ounces mozzarella shredded
- 36 wonton wrappers
Preheat oven to 350
Spray or oil a 12 cup muffin tin
Crumble the sausage or ground beef in a large skillet over medium high heat
Add in the mushrooms, onion, and garlic
Cook until meat is well browned and the onion and mushrooms are tender
Pour the diced tomatoes and tomato sauce into the skillet
Sprinkle in 1 Tablespoon oregano and let simmer
For the béchamel:
Melt the butter in a sauce pan
Whisk in the flour and cook for 2 to 3 minutes
Whisk in the milk and cook until bubbly and thickened, stirring frequently
Season to taste with salt and pepper
Stir in the basil and remaining oregano
Place 1 wonton wrapper in each of the muffin tin cups
Layer with a bit of the meat sauce, béchamel sauce, and mozzarella
Gently press in another wrapper and repeat the wrapper, meat sauce, béchamel sauce and mozzarella layers twice
Bake for 12 to 15 minutes