"Leftover" Mini Lasagnas

Due to the awful weather we're having in Athens and being trapped inside the house, I decided to put my time (and leftover ingredients!) to good use. Yesterday I made Mushroom, Spinach and Arugula Raviolis and had quite a few leftover wonton wrappers, as well as the mushroom/greens/cheese filling for the raviolis. So I threw these things together with some other ingredients and made mini lasagnas!

Idea adapted from Can You Stay for Dinner?

What you'll need:

For the Lasagnas:

• 12 oz raw ground meat of your choice (I used ground venison) 
• 1 cup chopped onion
• 1 jar of your favorite pasta sauce
• dried oregano
• dried basil
• 1 ½ cups leftover ravioli filling OR part skim ricotta cheese, if you aren't working with leftover ingredients
• 1 package square wonton wrappers
• 1 1/2 cups shredded mozzarella cheese
• salt&pepper
  

What to do:

Preheat oven to 375ºF. In a large skillet over medium heat, brown the meat with the onions, and season with salt and pepper to taste. Add the jar of pasta sauce to the meat, bring to a gentle boil, and reduce heat to a low simmer. Simmer for about 10 minutes. Set aside.

Spray a cupcake pan with non-stick spray. Then, place a wonton wrapper inside each of the cups, pressing firmly on the bottom and sides. Using a tablespoon, spoon a scoop of the filling (or ricotta) into each of the cups.

Now spoon a scoop of the meat/onion/sauce mixture into each cup. Sprinkle with mozzarella cheese. Repeat this process, and then cover the top with another wonton wrapper (you will have 3 in each cup). Spoon a bit of sauce over the top (no filling or ricotta this time) and top with mozzarella cheese.

Bake the lasagnas at 375ºF for about 10 minutes, or until the cheese has melted.

Let the cups cool, and then carefully remove the lasagnas from the cupcake pan using a spoon. Sprinkle with basil and oregano to serve!

This one was SO easy and delicious, I definitely recommend trying it out!