Leftover Meatballs Lasagna Cups
I have the chronic problem of cooking way more than my family can ever eat so it creates the possibility of some awesome leftover dishes. Here is a top fave!
Ingredients:
Going with about 6 meatballs leftover
Leftover meatballs sliced into 3 to 4 pieces (the may break apart a bit)
Spaghetti sauce that comes with the leftover meatballs
Wonton wrappers (2 for each lasagna cup)
Mix these ingredients in a bowl
7 oz Ricotta cheese
1 egg, slightly beaten
1/4 tsp chopped basil leaves
1/4 dried oregano
For topping
1/3 cup shredded mozzarella
1/3 cup grated parmesan
Chopped basil leaves
Directions:
Preheat oven to 375 degrees.
Coat a 12 cup muffin tin with cooking spray, and arrange a wonton wrapper in each cup.
Take half the ricotta mixture and divide it among the 12 cups.
Top that with one slice of meatball, then 1 tbs. leftover meat sauce.
Place another wonton wrapper over the sauce, top with Ricotta mixture, another slice of meatball and sauce.
Top with shredded mozzarella, grated parmesan cheese and a bit of chopped basil.
Bake for 10 to 15 minutes until the cheese is melted and the wonton wrappers are golden.
Cool in the muffin tin for 5 minutes before serving.
Leftover Meatball Lasagna Cups
Ingredients
- 6 meatballs sliced into 3 to 4 slices
Spaghetti sauce that comes with the leftover meatballs
- 24 wonton wrappers 2 for each lasagna cup
- 7 oz Ricotta cheese
- 1 egg slightly beaten
- 1/4 tsp basil leaves chopped
- 1/4 tsp ground oregano
- 1/3 cup shredded mozzarella
- 1/3 cup grated parmesan
- Chopped basil leaves for topping
Instructions
- Preheat oven to 375 degrees.
- Coat a 12 cup muffin tin with cooking spray, and arrange a wonton wrapper in each cup.
- Take half the ricotta mixture and divide it among the 12 cups.
- Top that with one slice of meatball, then 1 tbs. leftover meat sauce.
- Place another wonton wrapper over the sauce, top with Ricotta mixture, another slice of meatball and sauce.
- Top with shredded mozzarella, grated parmesan cheese and a bit of chopped basil.
- Bake for 10 to 15 minutes until the cheese is melted and the wonton wrappers are golden.
- Cool in the muffin tin for 5 minutes before serving.
Excellent luv it made 3x already
That’s so cool to hear! Thank you! I love making these too. So simple and cute!