Ok, these are the cutest little things, and just as tasty as the big version.  Ever thought you could make lasagna in under a hour? Yup, it’s possible when you use a muffin tin and the incredible wonton wrappers.  Wonton wrappers are so versatile and can be used in both sweet or savory applications see wonton cups with lemon curd and raspberries.  I know that I’ve only posted recipes using them as “cups” but have also fried them as chips (still perfecting that one) and made a ravioli that will be posted soon as well.  These little guys passed the test of my resident lasagna expert,the hubs, who gave them the pinwheel name because that’s what they resemble all cooked up in the pan.  Would be perfect for a party, a light lunch, or a weeknight dinner since it’s so quick.

This recipe was featured on Photographers Connection Foodie Friday’s


1/2 lb ground sirloin
1 small onion-finely chopped
1 garlic clove-minced
6-8 mushrooms-sliced (green peppers or zucchini would be good also/instead)
1 1/2 cup marinara sauce or store bought 
1 1/2 cup cottage cheese
1 egg 
24 wonton wrappers
1 1/2 cup mozzarella-shredded
5 sprigs thyme-divided
3 tsp chopped parsley-divided
1/2 tsp kosher salt
1/2 tsp black pepper + a pinch in cottage cheese mix
1 tbls olive oil
cooking spray
makes 12 
prep and cooking time-1 hour

Pre heat oven to 375°.  Add the oil to a skillet, and heat to med high heat.  Add the sirloin, salt and pepper.  Cook until browned with a light crust around the edges. 

Add the onion, garlic, 3 sprigs of thyme, and mushrooms.  Cook until the onions are translucent. 

Pour in the spaghetti sauce.  Cook just to heat through. 

Mix together the cottage cheese, egg, pinch of pepper, 2 sprigs of thyme and 2 tsp parsley. 

Spray the muffin tin liberally with cooking spray.  Press in 1 wonton wrapper to form to the bottom. 

Fill the cups with half of the cottage cheese mixture.

Followed by half of meat and sauce. 

Followed by half of the cheese.  Repeat steps one more time, but leave off the cheese. 

Wonton wrappers.  

Remainder of the cottage cheese mixture. 

Remainder of the meat and sauce mixture. 

Pop in the oven for 20 -30 min, until middle is hot and edges are crispy.  Sprinkle with the remaining cheese and cook another 5 min until melted.  

Sprinkle with the remaining parsley.  The cups should come out relatively easy, but might need a little coaxing with a butter knife.  Serve with a nice green salad, some garlic bread, or as appetizer♥Enjoy  

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