Mini Lasagna Cups

1 lb lean ground beef or ground turkey

1 onion chopped

1 cup tomato sauce

Salt and fresh pepper to taste

½ tsp oregano ½ tsp red pepper flakes

3 cups béchamel sauce

24 wonton wrappers

1 1/2 cups shredded Mozzarella cheese

Béchamel Sauce

3 cups whole milk
¼ cup unsalted butter

¼ cup all-purpose unbleached flour

Salt Fresh pepper nutmeg


Preheat oven to 375 degrees. Sauté chopped onion then brown beef (or turkey) in a large skillet over medium high heat. Add tomato sauce, salt pepper, oregano and red pepper flakes to remaining meat mixture and stir to combine. Cook for 10 to 15 minutes.

In a separate pan melt the unsalted butter with the flour over low heat. Stir rapidly with a Wisk. Cook this for 1 minute and then remove from the heat. Add the milk, salt, pepper and nutmeg, stirring until the mixture thickens. During this process, stir constantly until it comes to a boil. Remove from heat.

Coat a 12 cup muffin tin with cooking spray, and arrange a wonton wrapper in each cup. Take meat sauce and layer with 1 tablespoon among the 12 cups. Top with another wonton wrapper, and sprinkle with shredded cheese. Layer 1 tablespoons of béchamel sauce over and add another wonton wrapper over, and repeat the layers by adding the remaining meat sauce, béchamel, wonton and top with shredded cheese.

Bake at 375 degrees for 10 to 15 minutes until the cheese is melted and the wonton wrappers are golden. Cool in the muffin tin for 5-10 minutes before serving.

Also an idea to make with wontons, sauce béchamel with spinach and layered with cheeses.