Mini Wonton Lasagnas

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Mini Wonton Lasagnas
You can make 12 in a large muffin tin or 24 in a regular muffin tin. This recipe is also great as a standard lasagna in a 9"x13" pan using the Wonton Wraps. No need to boil noodles. I made these in the large muffin tin.
  • 1 12-ounce package Won Ton Wraps (Nasoya makes a good one)
  • 1 10-ounce box frozen spinach, thawed
  • 1 15-ounce container ricotta cheese (low-fat is fine)
  • 1 egg, lightly beaten
  • ½ teaspoon dried oregano
  • 1 lb. lean ground beef or turkey
  • 1 15-ounce can tomato sauce
  • Salt and pepper, to taste
  • 1-2 cups shredded part skim mozzarella cheese
  • Cooking Spray
  1. Drain and squeeze water from the thawed spinach.
  2. Place spinach in a medium bowl.
  3. Add ricotta cheese, oregano, and egg.
  4. Mix and set aside.
  5. Brown meat in a pan over medium heat until cooked through.
  6. Drain fat from pan.
  7. Add tomato sauce and salt and pepper to ground meat and stir to combine. Set aside.
  8. Spray muffin cups with cooking spray.
  9. Place a wonton wrap in each of the muffin cups.
  10. Add about a tablespoon of the spinach-ricotta mixture on top of each wonton and flatten slightly.
  11. Add about a tablespoon of the cooked ground meat on top of the spinach.
  12. Sprinkle a bit of shredded cheese on top.
  13. Add another wonton wrap on top of each of the cups.
  14. Repeat process until you have 2 or 3 layers, depending on the size of your cups. I find that 3 layers works well in the large muffin cups, and 2 layers works better in the standard muffin cups.
  15. The last layer should be a wonton, sauce and then shredded cheese.
  16. Bake in a pre-heated 350 degree oven for 20-25 minutes or until the wontons are cooked and cheese is melted and golden brown.


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