MINI LASAGNA CUPS

1 tablespoon olive oil 2 Italian sausage links, casing removed 1 cup marinara sauce, homemade or store-bought 1 1/2 cups ricotta cheese Kosher salt and freshly ground black pepper, to taste 24 2-inch won ton wrappers 1 1/2 cups shredded mozzarella cheese 2 tablespoons chopped fresh parsley leaves

Preheat oven to 375 degrees F. Lightly oil a 12-cup standard muffin tin or coat with nonstick spray. Heat olive oil in a large stockpot or Dutch oven over medium heat. Add Italian sausage and cook until browned, about 3-5 minutes, making sure to crumble the sausage as it cooks; drain excess fat and stir in marinara sauce.

Season ricotta cheese with salt and pepper, to taste; set aside. Fit a wonton wrapper 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 ricotta cheese. Top with 1 tablespoon marinara mixture and 1 tablespoon mozzarella cheese; repeat with one more layer.

Place into oven and bake for 10-12 minutes, or until the cheese has melted and the wonton wrappers are golden brown. Serve immediately, garnished with parsley, if desired.