Instructions

1. 1. 1. Preheat oven to 375° degrees.
      2. Heat a nonstick skillet over medium-high heat. Add the lean ground beef and cook, crumbling until no longer pink. Remove from heat and drain any excess fat from the beef.
      3. In a large mixing bowl combine the marinara sauce to the cooked ground beef, stirring to combine. Set aside.
      4. In a medium mixing bowl, mix ricotta or cottage cheese, Parmesan cheese, and seasonings together. Whisk in egg and mix until well combined.
      5. Spray 12 muffin cups with non-stick cooking spray; line each with a wonton wrapper. Fill each with 1 tablespoon of ricotta mixture and 1-1/2 tablespoons of the meat sauce.
      6. Top each with a second wrapper, rotating corners, and pressing down centers. Repeat ricotta and meat sauce layers. Top each cup with a tablespoon of mozzarella cheese
      7. Bake for 20-22 minutes. NOTE: After about 10 minutes, watch the lasagna cups closely. If the wonton wrapper edges are getting too brown, cover with foil and continue to cook until the cheese is melted, and the wontons are golden brown.
      8. Remove from oven and sprinkle with fresh chopped parsley, if desired.
      9. Store leftovers in an airtight container in the fridge for up to 5 days. Reheat in air fryer or oven at 350 degrees until heated through.

Makes 12 lasagna cups

3 W/W Points® for one lasagna cup or 7 W/W Points® for 2 lasagna cups if using zero point marinara sauce

4W/W Points® per lasagna cup if using no-sugar-added Prego marinara sauce