Ingredients

- WonTon Wraps - 1 package (makes 24 cups)

- Sausage - 1 chub

- Pasta Sauce - 1 C

- Ricotta Cheese

- Shredded Cheese

- Aluminum Foil

Directions

1. Preheat oven to 350 degrees

2. Heat a skillet over medium-high heat on stovetop. Brown the sausage until it’s cooked and then drain the grease

3. To assemble lasagna cups - place one wonton wrap into each muffin tin, pressing the center down lightly

4. Put a dollop of ricotta cheese directly on top of each wonton wrap; top each wrap with cooked sausage, then with pasta sauce, and finally shredded cheese

5. Cover each lasagna cup with a second wonton wrap, making sure the corners are complete opposite of the bottom wonton wrap corners

6. Bake at 350 degrees for 15min or until lasagna cups start to turn golden brown

7. Remove lasagna cups from oven

8. Serve immediately if eating at home, otherwise individually wrap each lasagna cup in aluminum foil and store in a freezer bag

9. Freeze lasagna cups until you’re ready to warm over a campfire

10. Enjoy!

I am an advocate for preparing tasty dishes at home before taking them on floating and camping trips. Fun Fact: more meal prep at home means more relaxation on your floating and camping trip!

We used to make lasagna cups at home for dinner, and the first time we had quite a few left over. Jacob was heading to deer camp in a few weeks and suggested we freeze the leftover lasagna cups so he could take them to camp. Before freezing them, we decided to individually wrap each one in aluminum foil. Jacob and his buddies at deer camp said the lasagna cups turned out great! The guys ended up tossing each lasagna cup into the coals of their campfire, ultimately warming each one to perfection.

Lasagna cups are now a staple for floating and camping trips; our float and camp crew requests these each time. Not only are they incredibly delish, but they’re also super convenient for when you’re back at camp sitting around the campfire (either as appetizers or late night munchies). Have I mentioned we use breakfast sausage to make this dish that much tastier? You ought to give it a try!

Here’s what you need to make these bad boys:

• WonTon Wraps

• Sausage (we use breakfast sausage because why not!)

• Red Pasta Sauce

• Ricotta Cheese (we usually leave this out cause it’s not our favorite)

• Shredded Cheese

• Aluminum Foil

* * *Jacob’s Tip: If you’re making these for deer camp, share the harvest with your friends and substitute sausage with ground venison from last year’s harvest (that is, if you still have some left over).* * *

Preheat the oven to 350ºF and heat a skillet over medium-high heat on your stovetop. Brown the sausage until it’s cooked, then drain the grease.

From here, use a muffin pan to easily assemble the lasagna cups. First, pull a wonton wrap from the package and place into one muffin tin. Press the center down into the muffin tin, while making sure the corners are still somewhat up so the cups have sides and structure. Leaving the corners up will help keep the filling inside the cups once they are removed from the muffin pan. Now fill each muffin tin with a wonton wrap, just like the first one.

Next, the layers. Layering the lasagna cups are the best part - really, any combination of the layers is just as delicious as the next. Also, if you have anyone living with you, this part is much quicker with their help! I know I mentioned we usually leave the ricotta cheese out, but for the sake of this recipe (and for all traditional lasagna lovers), I’ll go ahead and write this with the ricotta cheese.

The first layer will be the ricotta cheese; put a dollop of ricotta cheese directly on top of the wonton wrap. Next, spoon in that amazing (breakfast) sausage that was just cooked. Then top that with red sauce, and finally shredded cheese. Lastly cover it with a second wonton wrap, making sure the corners are complete opposite of the bottom wonton wrap corners. This will help to enclose the walls and keep the filling in. And there you have your lasagna cup!

Create more lasagna cups, each with two wonton wraps. It’s much easier if you create all of these layer-by-layer. For instance, it’s quicker to add ricotta cheese to each lasagna cup, before topping with sausage, etc.

Bake in the oven for about 15 minutes until the tops are golden brown. Remove from the oven and remove each lasagna cup from the muffin pan - you may need to use a knife to assist with the removal so that the cups stay intact.

Now I know what you may be going through. The looks, the feels, and best of all, the smells. This is the toughest part, trust me. Do we dare try one? What if it’s oh-so delish? Will we be able to only have one?  Good for you if you have better self-control than us! If you and your family ate all of them as soon as they came out of the oven, that’s okay! That just means you’ll have to make a second batch for your floating and camping trip.

For those of you who are ready to freeze these for your trip, here’s where the aluminum foil comes in handy. Tear sheets of foil off and cut into smaller pieces. These pieces should be big enough to wrap each lasagna cup, but smaller than an entire sheet so that you don’t end up wasting foil.

Individually wrap each lasagna cup in aluminum foil and then put into gallon-size freezer ziplock bags (for storage and transporting purposes). Freeze lasagna cups until you leave for your trip. These lasagna cups are ready to toss into the hot coals of the fire; heat for roughly 5-10 minutes, turning occasionally so that all sides get warm. Turning these will prevent burning on the sides of the lasagna cups, and remember you’re just warming these up since they’ve already been cooked.