Personal Wonton Lasagnas

I have had a mad craving for some kind of pasta dish lately. Save for a few bites here and there Ive avoided pasta since my surgery due to the high carbs in most pastas. I came across a recipe where someone used wontons as a substitute for noodles. I liked the idea and used it for this recipe. I liked how it easily made individual servings so I could package them up in individual cups for future meals.

Personal Wonton Lasagnas

Servings: 12

Total cooking time: 15 Minutes

Ingredients:

8 oz. Part Skim Ricotta

5 oz. Freshly Grated Parmesan

1 Egg

1 Teaspoon Italian Seasoning

1 Teaspoon Garlic Powder

1 3/4 Cups Pasta Sauce (look for a heart smart variety)

1 Pound 96% Lean Ground Beef

8 oz. Freshly Grated Part Skim Low Moisture Mozzarella

36 Small Square Wonton Wrappers (Look for them in the produce section)

Directions

Preheat oven to 375ºF
Combine the Ricotta, Parmesan, Egg, Italian Seasoning, Garlic Powder, & 1/4 Cup of the pasta sauce in a bowl and set aside.
Brown the ground beef, drain, and set aside.
Spray 12 texas muffin style muffin cups with cooking spray.
In each cup place two wonton wrappers and press firmly onto bottom and against sides of each cup.
Divide the ground beef evenly amongst the 12 muffin cups (Roughly 1 1/2 Tablespoons per cup).
Top ground beef with 1 Tablespoon of sauce in each cup.
Top each cup with another wonton wrapper and press down.
Place 1-2 Tablespoons of cheese mixture in each cup.
Top with another Tablespoon of sauce.
Divide the mozzarella evenly amongst the 12 muffin cups (Roughly 1 1/2 Tablespoons per cup) and sprinkle with additional Italian Seasoning if desired.
Bake for 15 minutes.
Remove from oven and allow to cool slightly before serving.