INGREDIENTS
1 pound ground beef
24 ounce jar spaghetti sauce
1/2 cup shredded mozzarella cheese, divided
8 ounces part skim ricotta cheese
1 egg
1/4 teaspoon garlic powder
1/2 teaspoon Italian seasoning
2 Tablespoon grated parmesan
1 package wonton wrappers

DIRECTIONS
FOR THE MEAT MIXTURE:
1.) Heat a skillet over medium high heat. Add the ground beef and cook, crumbling until no longer pink. Drain the fat from the beef and return meat to the pan. Remove from heat.
2.) Add spaghetti sauce and 1/4 cup mozzarella to the meat, stirring to combine. Set aside.
FOR THE CHEESE MIXTURE:
1.) In a medium size bowl, combine the ricotta cheese, egg, garlic powder, Italian seasoning and parmesan. Mix well.
2.) Grease 12 cup muffin tins. Place two wonton wrappers, overlapping slightly to make a cup that will fill the muffin tin.
PUT IT TOGETHER
1.) Place 2 Tablespoons of the meat mixture in the bottom of the cup. Add 1-2 Tablespoons of the cheese mixture. Top with another 2 Tablespoons of meat mixture and remaining 1/4 cup of mozzarella.
2.) Bake 12-15 minutes until wrappers are cooked and cheese is melted. Allow to cool for 5-10 minutes before serving. They will be hot!

QOTD - Name of your elementary school?

WARM UP - DB Work
5 of each
DB Deadlift
DB Hang Clean
DB Lunge
DB Press
(Repeat 3x)

MOBILIZE - Track Stretch
Thread the Needle
Pigeon

STRENGTH - Back Squat
Build to challenging 4RM
Every 90 seconds for 9 minutes

COACH PREP - Review each movement with EB
Set up heats

WOD -
FOR TIME
20/15 Calorie Bike BUY-IN
then…
20-15-10-5
Deadlift
Hang Clean
Lunge
Push Press

(A: Competitor) 115/75

(B: Performance) 95/65

(C: Fitness) 75/55

210928 - Recipe Tuesday - "Lasagna Cups”