Mini Lasagna Cups

1 lb lean ground beef
1 lb sausage
1 cup spaghetti sauce
1 1/2 cups part skim ricotta cheese
1/4 teaspoon kosher salt
1/4 teaspoon pepper
12 lasagna sheets
1 1/2 cups shredded cheese

Preheat oven to 375 degrees. Brown sausage and hamburger in a large skillet over medium high heat and drain. 
Add spaghetti sauce to remaining meat mixture and stir to combine.
In a large bowl, combine the ricotta the salt and pepper and stir to combine.
Coat a 12 cup muffin tin with cooking spray, and arrange lasagna sheets in each cup. Take half the ricotta mixture and divide it among the 12 cups. Top with the meat sauce, and sprinkle with shredded cheese. 
Bake at 375 degrees for 10 to 15 minutes until the cheese is melted and the wonton wrappers are golden. Cool in the muffin tin for 5-10 minutes before serving.