Name: Mini Lasagna Cups
Cook time: 1 h
Total time: 1 h
Yield: 12

Lasagna, but make it mini.

Schnucks nonstick cooking spray

1 tbsp Schnucks unsalted butter

1 pkg Schnucks whole white mushrooms, sliced

15 oz frozen tomato meat sauce, thawed OR 15 oz Schnucks prepared pizza sauce

1 cup Schnucks finely shredded mozzarella cheese, plus additional for topping

¾ cup shredded Parmesan cheese

½ 15 oz container whole milk ricotta cheese

¼ tsp ground black pepper

1 pkg square wonton wrappers

1 cup packed sliced pepperoni, chopped into smaller pieces

Fresh baby spinach leaves or basil leaves, thinly sliced

Preheat oven to 375°F. Lightly spray standard-size muffin pan with cooking spray. In 10" skillet, melt butter over medium heat; add mushrooms and cook 8-10 minutes or until tender, stirring occasionally. In 2-quart saucepan, heat meat sauce over medium heat until internal temperature reaches at least 160°F, stirring frequently; let cool slightly.
Meanwhile, in medium bowl, combine 1 cup mozzarella, Parmesan, ricotta and pepper until well combined. Press 1 wonton wrapper into each muffin cup, pressing to bottom and sides. Divide about half the meat sauce between cups. Top some with half the pepperoni and others with half the mushroom mixture; add a spinach leaf or basil, if using.
Over sauce, place another wonton wrapper, turning wrapper about 90° so that corners of the first wrapper and the second wrapper are not together. Divide about half the cheese mixture between cups. Cover with another wrapper, turning not to overlap; add sauce and top with remaining mushroom mixture or pepperoni. Cover with last wrapper and remaining cheese mixture. Top with remaining sauce and/or shredded cheese.
Bake 18-20 minutes or until tops are golden, edges are crunchy and cheese melts. Let stand 10 minutes before removing from pan and serving. Sprinkle with basil or torn spinach leaves, if using