Lasagna Cups

I love Italian food and who doesn't love lasagna!  To be honest I can't remember the last time I had a real chunk out of a lasagna.  I occasionally make my Lasagna Rolls but today I wanted to make cups that we could pick up with our hands because finger food is fuuuuuun!!!  They turned out amazing and the nutrition facts are pretty sweet as well!

Lasagna Cups

*makes 12 cups, serves 4

24 Wonton Wrappers
1/2lb Ground Turkey
1/4 C. Onion (chopped)
1 C. Favorite Marinara (I use Classico Italian Sausage)
1/3 C. Ricotta (low fat)
1/8 C. Parmesan
1/4 C. Mozzerella
Salt, Pepper, Garlic Powder, Italian Seasonings (to taste)

1. Brown meat and onions.  Season to taste with all of the above seasonings.
2. Add the marinara and simmer for a minute or two.
3. Preheat the oven to 325 degrees.  spray muffin pan(s) with non-stick spray.  Line each with a wonton wrapper.
4. Mix the ricotta with most of the parm and mozzerella (saving just a touch of both for the top of the cups).
5. Spoon the meat mixture (I use a large spoon, about a heaping tablespoon?) into the wrapper.  Top this with about a teaspoon of cheese mixture.

6. Add a wonton wrapper on top of the cheese.  Pushing down to compact the ingredients.  Add another teaspoon of cheese to the bottom, then top it with another heaping tbsp of meat.
7. Top each cup with just a touch of the leftover mozzerella and parmesan.  Bake for 20 mins.