30 Minute Lasagna, Seriously

I'll admit that I'm addicted.  Yes, I'm addicted to Pinterest.  Who isn't?  But when I ran across this, I knew I had to try them.

So, I had an idea and I used my own recipe and came up with this:

Oh, my.  The secret, I used eggroll wrappers (found in the Asian produce section of the grocery store) instead of lasagna noodles.  Easy.  And it took less than 30 minutes start to finish.

1/3 lb. ground beef

2 oz. mushrooms, diced

2 cups pasta sauce (I used a homemade sauce, you can use jarred)

6 eggroll wrappers (use the rest of the package to make eggrolls or stick in the freezer for another lasagna day)

1/3 c cottage cheese (cheap substitute for ricata cheese)

1 egg

1/2 c mozzarella cheese

Brown ground beef, remove any fat and add mushrooms.  Saute for a few minutes until mushrooms become soft.  Spray a 12-muffin tray with cooking spray and place 1 spoonful of pasta sauce in the bottom of each pan.  Slice all 6 eggroll wrappers in quarters to make 4 smaller squares.  Place one in each muffin tin and press down to sauce.  Mix cottage cheese and egg together until well blended.  Spoon one spoonful over each wrapper, followed by a spoonful of the meat mixture.  Top with another spoonful of sauce, then place another wrapper square over top.  Add a final round of sauce and mozzarella cheese sprinkled on top.  

Bake at 425 degrees for 18 minutes or until cheese is bubbling and brown.  Allow to cool for several minutes, then run a knife around the edge of each "cupcake" and carefully remove with a fork or spoon.

Serve with veggies and salad.  

Yep.  That took just about 30 minutes.  Can't get easier (or yummier) than that.