24 small square wonton wrappers or gyzoa wrap
12 ounces – meat of choice – ground beef, Italian sausage, etc
¼ t salt, divided
¼ t pepper
1 c chopped onion
½ c chopped mushrooms (if desired)
14.5 ounce can crushed tomatoes, or tomato sauce
2 cloves garlic (minced)
3 t dried oregano, divided
½ t dried basil
1 ½ c part skim ricotta cheese
parmesan cheese
1 1/2 c shredded mozzarella cheese
In a skillet over medium heat, thoroughly cook meat, onions, mushrooms, salt, and pepper. Add garlic and stir constantly for 30 seconds.
Add the crushed tomatoes and 2 t oregano. Bring to a gentle boil. Reduce heat to low and simmer for 10 minutes. Remove from heat and set aside.
In a bowl, mix together ricotta, salt and pepper, 1 t oregano and basil. Set aside.
Coat a 12 cup muffin tin with olive oil. Place 1 wonton wrapper into each of the 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. Spoon half the meat mixture, on top of each ricotta filled cups. Sprinkle with 2 t mozzarella and sprinkle with parmesan cheese.
Gently press another wonton wrapper on top of the mozzarella layer.
Repeat layers with the ricotta, meat mixture, mozzarella and parmesan cheese.
Bake at 375 degrees for 10-15 minutes, until cheese has melted
