Lasagna "Cupcakes"

By Shutterfly614

These are weight watcher friendly and super Delicious.

Freezer instructions.
Spray cupcake tin with cooking spray. follow directions to fill tin. Instead of baking put into freezer for about 40/50 min till solid. Using something to help you get them out, put them in a labeled (with directions) gallon freezer bag. Pull out 2-3 hours before serving to thaw a bit. then follow cooking directions. They come out delicious. Enjoy! :)

Ingredients

• 1/2 lb 95% lean ground beef
• 1 1/2 t Italian seasoning
• 5 oz mushrooms, chopped
• 16 wonton wrappers (check the produce department!)
• 4 oz fat free Ricotta cheese
• 1 1/2 oz Parmesan cheese, freshly grated
• 1 c pasta sauce (I used Wegmans brand Tomato & Basil)
• 4 oz reduced fat 2% shredded Mozzarella cheese

Preparation

Step 1

Pre-heat the oven to 375. Lightly mist 8 cups in a muffin tin with cooking spray and set aside.
2. In a sauté pan or large skillet over medium-high heat, add the ground beef and Italian seasoning and brown beef, breaking it up with a spoon. Add mushrooms and continue to cook, stirring occasionally, for a few minutes until mushrooms are browned as well.
3. Push a wonton wrapper into the bottom of each of the eight sprayed cups in the muffin tin. Using about half of the ricotta, spoon evenly into the wonton wrappers. Follow by spooning some of the meat/mushroom mixture into each cup (using about half the total mixture) and then splitting ½ cup of the sauce between each cup. Sprinkle about half the mozzarella and half the Parmesan evenly over the top of each cup. Press another wonton wrapper on top and repeat the layering steps with the remaining ingredients.
4. Bake for 18-20 minutes until golden brown. Let cool 5 minutes before removing from muffin tin.

Yields 8 lasagna cupcakes. Weight Watchers Points Plus: 4 per cupcake (P+ calculated using the recipe builder on weightwatchers.com)
Nutrition Information per serving from myfitnesspal.com: 165 calories, 13 g carbs, 6 g fat, 15 g protein, 1 g fiber