Mini Lasagna Cups
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
How to make it
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https://www.youtube.com/embed/1WC5Cuacidg
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Preheat oven to 375°F. Lightly oil a 12-cup standard muffin tin.
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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.
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Season ricotta cheese with salt and pepper, to taste; set aside
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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.
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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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