Petite Lasagnas

Malzemeler

• 1/2 cup fat free ricotta cheese
• 24 won ton wrappers
• 1/2 cup shredded Italian cheese
• 2 cups spaghetti sauce

Talimatlar

1. Preheat oven to 375 °F (190 °C). Coat a 12-cup muffin tin with nonstick cooking spray.
2. Place 1 won ton wrapper into each of the 12 cups, pressing firmly in the bottom of the cup and up the sides.
3. Using half of the ricotta, divide it among the 12 muffin cups. Next, using half of the spaghetti sauce, spoon it evenly over each of the ricotta filled cups. Sprinkle with Italian cheese.
4. Gently press another won ton wrapper on top of the Italian cheese.
5. Repeat the process by distributing the remaining ricotta, then the remaining spaghetti sauce, and finally the rest of the Italian cheese.
6. Bake for 10 minutes or until cheese melted. Let the cups cool, remove them from the pan, and serve.