Vegetarian individual lasagna

12  ounces		morningstar farm crumbles
1/4  teaspoon		salt
1/4  teaspoon		pepper
1  cup		chopped onion
2		cloves garlic,s minced
14-1/2  ounces		crushed tomatoes
1/2  teaspoon		dried basil
3  teaspoons		dried oregano
1-1/2  cups		part skim ricotta
24		small wonton wrappers
1-1/2  cups		shredded mozzarella cheese

Tip: For nutritional information on all the ingredients in Vegetarian individual lasagna just click on each ingredient name. Then adjust the serving size for any Vegetarian individual lasagna ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

Preheat oven to 375. Heat a large skillet over medium heat. Add crumbles, onions, salt, pepper. Saute for about 10 minutes until crumbles thawed and slightly brown. Add garlic and stir for 30 seconds.

Add crushed tomato and 2 tsp oregano. Bring pan to gentle boil. Reduce heat to low and simmer for 10 minutes. Remove from heat and set aside.

Combine ricotta, pinch salt & pepper, 1 tsp oregano, and basil. Mix well.

Coat 12 cup muffin tin with non-stick spray. Place 1 wonton wrapper into each of the 12 cups, pressing firmly in the bottom the cup and up the sides.

Using half the ricotta mixture, divide it among the 12 muffin cups. Next, using half the tomato sauce, spoon it evenly over the ricotta in each cup. Sprinkle 2 tsp of mozzarella on each.

Gently press another wonton wrapper on top of the mozzarella layer. Repeat the process by distributing the remaining ricotta, then tomato sauce, then mozzarella.

Bake for 10 minutes or until cheese has melted. Let the cups cool slightly, remove from pan and serve.