Lasagna Cupcakes!

I got the idea to make these from another blog. The genius of these cupcakes is that they're portable and easy to serve. My version is filled with Italian sausage and spinach.

• gyoza/wonton wrappers for the noodle part (gyoza are round, wonton are square)
• sauce (I used TJ's Tomato Basil Marinara)
• ricotta cheese
• shredded Parmesan cheese
• shredded mozzarella cheese
• Italian sausage, cooked
  
• fresh spinach, chopped
  
• cooking spray
  

Start by spraying a cupcake pan with cooking oil then line each slot with a wrapper. Layer with a teaspoonful of sauce, then a teaspoon of ricotta, a sprinkle of Parmesan, spinach, and finally sausage. Add another wrapper on top and repeat the layers. Top off with the mozzarella with another hit of Parmesan. Bake at 375 for 20 minutes. Wait a few minutes for the cupcakes to cool and set to retain shape before removing from the pan.

Pictured above is the lasagna at various stages of completion.  Starting at the lower left corner then counterclockwise: wrapper w/ sauce, then with ricotta & Parmesan; 2nd row down middle right has sausage and the one to the right has the second layer started; above those have second layers with sausage & spinach, and the 4 on the upper left are completed.  These are perfect to make on the weekends and eat for lunch or dinner later during the week. Why didn't I know about them sooner?!