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Recipe Mini Lasagna Cups

Mini Lasagna Cups

  • Difficulty Level: 2
  • Serves Serves: 12
  • Preparation

    20mins

  • Cooking

    20mins

Recipe Video Fusion Pork Appetizer Less Than 60 mins

What You Will Need

Ingredients

  • 1 Tbsp. olive oil
  • 2 Italian sausage links, casings removed
  • 1 tsp. Lee Kum Kee Minced Garlic
  • 1 ½ cups ricotta cheese
  • 24 2” wonton wrappers
  • 1 ½ cups shredded mozzarella cheese
  • chopped fresh parsley leaves, for garnish

Seasoning

  • 1 tsp. Lee Kum Kee Panda Brand Oyster Flavored Sauce
  • 1 cup marinara sauce
  • kosher salt and freshly grounded black pepper, to taste
  • Lee Kum Kee Sriracha Chili Sauce, for drizzling

Made with
Lee Kum Kee products

Garlic

Other Specialty Sauces

Minced Garlic
Panda Oyster sauce

Oyster Sauces

Panda Brand Oyster Sauce

How to make it

  1. https://www.youtube.com/embed/1WC5Cuacidg
  2. Preheat oven to 375°F. Lightly oil a 12-cup standard muffin tin.
  3. Heat olive oil in a large stockpot or Dutch oven over medium heat. Add Italian sausage and Lee Kum Kee Minced Garlic and cook until browned, about 3-5 minutes, making sure to crumble the sausage as it cooks; drain excess fat and stir in Lee Kum Kee Panda Brand Oyster Flavored Sauce and marinara sauce.
  4. Season ricotta cheese with salt and pepper, to taste; set aside
  5. Fit wonton wrappers into each of the 12 muffin tins, pressing carefully to make sure there is an opening in the center. Fill each cup with 1 tablespoon of ricotta cheese. Top with 1 tablespoon marinara mixture and 1 tablespoon mozzarella cheese. 
  6. Place into oven and bake for 10-12 minutes, or until the cheese has melted and the wonton wrappers are golden brown. Drizzle with Lee Kum Kee Sriracha Chili Sauce and garnish with parsley. Enjoy! 

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