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Mini Meatball Lasagna Cups

  • 5–10 minutes prep time
  • 30 - 45 Minutes cook time
  • Serves 12 Mini Lasagans
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  • Ingredients

    Olive oil
    Nonstick Cooking Spray
    1 Jar Marinara Sauce
    2 1/2 Cups Ricotta Cheese
    Kosher Salt & Fresh Ground Pepper to taste
    24 2″ Wonton Wrappers or Egg Roll Wrappers
    1 1/2 Cups Shredded Mozzarella Cheese
    2 Tbsp Fresh Parsley, chopped

  • Directions

    Preheat oven to 375 degrees F. Spray nonstick spray in muffin tin. Add 1/4″ water to a 10″ skillet and pour bag of meatballs into the pan. Bring to a boil and then reduce heat. Cook 10-15 minutes. Cut egg roll wrappers into squares to fit into muffin tin. Press squares into muffin tin and brush or spray with olive oil. Spoon 1 Tbsp ricotta cheese into each muffin cup. Top with 1 Tbsp marinara sauce and then sprinkle with mozzarella cheese. Add another layer of egg roll wrappers on top of each muffin cup. Top new layer with ricotta, marinara and then top with 3 meatballs and sprinkle with mozzarella. Bake for 20-30 min until wrappers are crisp and tops are melted and bubbly.