Lasagna

From: Stephanie Pedroza

• 1 lb Italian sweet sausage
• 1 heaping tbsp fresh, mined garlic
• 1 heaping tbsp parsley
• 1 heaping tbsp basil
• 1 large can chopped tomatoes
• 1 large can tomato paste

Brown meat, add above, and simmer 1 hour

• 1 box extra wide lasagna noodles

Cook in boiling salted water, drain, and cover in cold water

• 3 cups cottage cheese
• 2 beaten eggs
• 2 tbsp parsley flakes
• 1 cup Parmesan cheese

Mix above in bowl - let stand

Layers:

• Noodles 
• Red sauce
• cottage cheese mix
• grated mozzarella
• Noodles 
• Red sauce
• cottage cheese mix
• grated mozzarella
• Red sauce

Bake @ 375° for 30 min

Let stand 20 min

Lasagna Cupcakes

Lasagna Cupcakes

24 wonton wrappers

1 3/4 c Parmesan Cheese, Grated

1 3/4 c Mozzarella Cheese, Shredded

Pasta Sauce

Filling:  Sausage, veggies, etc.

Basil (for garnish)

1.  Preheat oven to 375, spray muffin tin with cooking spray

2.  Layer your cupcakes:  wonton wrapper, parmesan, mozzarella, "filling", sauce.  

3.  Repeat layers

4.  Top with parmesan and mozzarella cheeses

5.  Bake for 18-20 minutes or until edges are brown.

7.  Remove from oven and let cool for 5 minutes.

8.  Garnish with Basil and serve.