I found a recipe for these mini lasagnas on myfitnesspal. I made it a few weeks ago and it was a hit!
24 Wonton Wrappers
Non Stick Spray
1 lb of ground meat (I used ground venison but you could use lean beef, ground turkey or turkey sausage)
1 cup Pasta Sauce
1/2 c Part Skim Ricotta Cheese
1 1/2 C Mozzarella Cheese
1/2 c Parmesan Cheese
Brown the meat with garlic and Italian seasoning. Once browned, add pasta sauce to the meat. Spray Muffin tin with non-stick spray. Layer one wonton wrapper in the bottom of each muffin hole. Then add a spoonful of meat/sauce mixture to each wonton wrapper, add some Ricotta cheese, and sprinkle with the 1/2 cup Parmesan cheese. Start second layer wonton wrapper, sauce/meat, ricotta cheese, top with the mozzarella cheese. Bake at 375 for 25 minutes. They were calculated as the following per cupcake: 135 cals 5.76 fat 12.6 carbs 1 fiber 10.4 protein.