With cooler weather headed our way, I’m starting to crave a warm kitchen full of hearty meals. These mini lasagnas hit the spot, and they cook much faster than a traditional pan lasagna.
This recipe comes together so fast! I use wonton wrappers as the noodles, so there is no boiling. Genius! Sometimes lasagna can feel like making three dishes at once. As much as I love a good cooking project, sometimes you just need a filling, weeknight dinner to put on the table.
I love making this recipe with my kids, because it involves no meat. This means that having them help is a relatively stress free experience that doesn’t involve as much panicked hand washing.
These vegetarian lasagnas are a great option to cut costs as they use an inexpensive “Italian blend” cheese and forgo the meat for a full on cheese version. If you’d like to add meat, I suggest cooked ground beef or ground Italian sausage added before the second wonton. These little ladies are so yummy and crisp right out of the oven, but I also love making a double batch to freeze. Lasagna is a great freezer food. Simply pull them out when you need a super quick dinner or add a couple to your kiddos lunch box when you realize you just used up all the bread.
Mini Lasagnas
Ingredients
Cooking spray
2 cups Italian blend cheese, shredded
1 egg
15 oz ricotta cheese
24 wonton wrappers
24 oz of your favorite pasta sauce
Instructions
- Liberally spray your muffin pan with cooking spray.
- Preheat oven to 375*F.
- Combine 1 cup of your Italian blend cheese, egg, and ricotta in a medium bowl.
- Line each muffin well with 1 wonton wrapper. Press down.
- Add a spoonful of cheese mixture to each muffin well.
- Add a spoonful of pasta sauce to each well.
- Lay a second wonton wrapper on top of pasta sauce layer and press down gently.
- Add another layer of your cheese mixture and then sauce. Top with your remaining Italian cheese blend.
- Bake for 20-25 minutes, or until your cheese on top is nice and melty.
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