OverviewCals/servingServings2506 Prep timeCook timeTotal time30 mins30 mins1 hrThis pumpkin lasagna cups are similar to muffins but they are divine. If you crave lasagna in smaller bites then you will love this recipe. The sage gives such a fragrance and nice aroma in this dish, that you are going to be amazed how delicious this is. If you don’t have the wonton wrappers then you can make a simple dough with water, flour and salt. All you need to do is to roll it out and cut circles so you can cover the muffin tin. Enjoy this easy and super delicious recipe. IngredientsPumpkin Sage Lasagna Cups36 Wonton wrappers1 tbsp. minced fresh sage2 tbsp. light butter½ cup minced onion2 garlic cloves, minced1 (15 oz) can pumpkin puree (not pumpkin pie filling)1 tsp. cinnamonPinch of nutmeg¼ cup part skim ricotta cheese¼ cup 2% fat cottage cheese½ cup (2 oz) part skim mozzarella cheese½ cup grated parmesan cheese1½ tsp. salt, divided¼ tsp. fresh ground black pepperDirectionsPumpkin Sage Lasagna Cups Preheat the oven to 400°. For pumpkin filing: Melt the better in a small non-stick skillet over medium high heat. When hot add the sage and let it crisp slightly and the butter brown slightly. Remove sage with a slotted spoon onto a paper towel. Add onions and garlic to browned butter and cook until translucent. Take off the heat and stir in pumpkin, cinnamon, 1 tsp. salt and nutmeg. For ricotta filing: In a food processor, process ricotta, cottage cheese, mozzarella and parmesan cheese until combined. Pour into a bowl and stir in sage and ½ tsp. salt. To assemble: use 1 non-stick cupcake pan (if yours is not non-stick, spray with cooking spray). Put 1 wonton wrapper into each hole pressing the wonton down to the bottom. Top each wonton with 1 tbsp. of pumpkin filing then 1 tsp. ricotta filling. Put another wonton wrapper on top but turn the wrapper 90° so it looks like a star. Press down slightly. Top with 1 tbsp. pumpkin filing and 1 tsp. ricotta filling. Top with another wonton wrapper and again turn the wrapper 90° and place on top, pressing lightly. Finish with 1 tbsp. pumpkin filing and 1 tsp. ricotta. Bake for about 20 minutes or until hot. Take out of the oven and let rest for 10 minutes. Comments Cancel replyLeave a CommentYour email address will not be published. Required fields are marked * Comment Name Email I agree to the Terms and Conditions of this website.