Wonton Cup Lasagne

(7 cups)

Big Muffin Baking Paper Cup 7 cups
Button mushrooms 100 grams
Wonton skin 1 pkt
Ricotta cheese 250 grams
Chopped Spinach 100 grams
Crushed tomato 150 grams
Feta cheese 150 grams
Oregano 2 ml
Olive oil 3 tbsp
Salt and pepper to taste

Chop button mushroom, mix half of it with ricotta and the other half with crushed tomato. Season both mixture with salt and pepper.
Place 7 muffin cups on a baking tray and brush with olive oil. Arrange 4 pieces of wonton skins on each cup so that fillings will not leak out easily. Fill with ricotta mixture then cover with 2 pieces of wonton skins. Then fill again with spinach and top with tomato mixture. Sprinkle a little oregano and top with feta cheese. Do the same for all the cups. Bake in a peheat oven at 200 Celcius for 10 minutes or until the cheese has melted.

Note:You can use bechamel sauce instead of ricotta, mozerella instead of feta.