Petite Lasagna

1/2# ground beef
¼ tsp salt
¼ tsp pepper
1 cup chopped onion
½ cup chopped mushrooms
14.5 oz can crushed tomatoes
2 cloves garlic, minced
small bunch fresh oregano
3-4 leaves fresh basil
1/2 small container ricotta cheese
6 egg roll wrappers cut into 4 pieces
1 1/2 cups shredded mozzarella cheese

Preheat oven to 375ºF. Heat a large skillet over medium heat. Add onions, mushrooms, salt, and pepper. Crumble the meat and brown until the beef is cooked through. Add the garlic and stir constantly for 30 seconds.

Add the crushed tomatoes and 1/2 of the oregano. Bring the pan to a gentle boil. Reduce the heat to low and simmer for 10 minutes. Remove from heat and set aside.

In a large bowl, combine the ricotta, a pinch of salt and pepper, the remaining oregano, and the basil. Stir and set aside.

Coat muffin tins with cooking spray. Place 1 wonton wrapper into each of the 12 cups, pressing firmly in the bottom of the cup and up the sides.

Using half of the ricotta mixture, divide it among the 12 muffin cups. Next, using half of the tomato sauce, spoon it evenly over each of the ricotta filled cups. Sprinkle with 2 tsp of mozzarella.

Gently press another 1/4 egg roll wrapper on top of this layer and repeat the process with remaining ricotta, remaining tomato sauce, and finally the rest of the shredded mozzarella.

Bake for 10 minutes, or until the cheese has melted.

Let the cups cool slightly, remove, and serve!