In a bowl, mix together the ricotta cheese, egg, garlic powder, Italian seasoning, salt, and pepper.
Assemble the Mini Lasagnas:
Place a square of cooked lasagna noodle (or a wonton wrapper) in the bottom of each muffin cup.
Add a spoonful of the ricotta mixture, followed by a spoonful of meat sauce.
Sprinkle a little mozzarella cheese on top, then repeat the layers with another noodle square, ricotta, meat sauce, and mozzarella.
Finish with a final layer of noodle, a spoonful of meat sauce, and a generous sprinkle of both mozzarella and Parmesan cheese.
Bake:
Cover the muffin tin with foil and bake for 15 minutes. Remove the foil and bake for an additional 10 minutes until the cheese is bubbly and golden.
Serve:
Let the mini lasagnas cool in the muffin tin for 5 minutes, then use a knife to carefully lift them out.
Garnish with fresh basil or parsley, and serve hot!
These mini lasagnas are great for dinner, parties, or meal prepping
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