Muffin Tin Lasagnas Recipe

4.5 2 2
Muffin Tin Lasagnas Recipe
Muffin Tin Lasagnas Recipe photo by Taste of Home
Publisher Photo

Muffin Tin Lasagnas Recipe

Read Reviews
4.5 2 2
Publisher Photo
This is a super fun way to serve lasagna for make-ahead lunches, potlucks or other fun get-togethers. My daughter took some of these to work and by noon was emailing me for the recipe. —Sally Kilkenny, Granger, Iowa
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time 30 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time 30 min.

Ingredients

  • 1 large egg, lightly beaten
  • 1 carton (15 ounces) part-skim ricotta cheese
  • 2 cups shredded Italian cheese blend, divided
  • 1 tablespoon olive oil
  • 24 wonton wrappers
  • 1 jar (24 ounces) garden-style pasta sauce
  • Minced fresh parsley, optional

Directions

Preheat oven to 375°. In a bowl, mix egg, ricotta cheese and 1-1/4 cups Italian cheese blend.
Generously grease 12 muffin cups with oil; line each with a wonton wrapper. Fill each with 1 tablespoon ricotta mixture and 1-1/2 tablespoons pasta sauce. Top each with a second wrapper, rotating corners and pressing down centers. Repeat ricotta and sauce layers. Sprinkle with remaining cheese blend.
Bake 20-25 minutes or until cheese is melted. If desired, sprinkle with parsley. Yield: 6 servings.
Originally published as Muffin Tin Lasagnas in Simple & Delicious February/March 2016

Nutritional Facts

2 mini lasagnas: 431 calories, 20g fat (9g saturated fat), 83mg cholesterol, 979mg sodium, 38g carbohydrate (10g sugars, 2g fiber), 22g protein.

  • 1 large egg, lightly beaten
  • 1 carton (15 ounces) part-skim ricotta cheese
  • 2 cups shredded Italian cheese blend, divided
  • 1 tablespoon olive oil
  • 24 wonton wrappers
  • 1 jar (24 ounces) garden-style pasta sauce
  • Minced fresh parsley, optional
  1. Preheat oven to 375°. In a bowl, mix egg, ricotta cheese and 1-1/4 cups Italian cheese blend.
  2. Generously grease 12 muffin cups with oil; line each with a wonton wrapper. Fill each with 1 tablespoon ricotta mixture and 1-1/2 tablespoons pasta sauce. Top each with a second wrapper, rotating corners and pressing down centers. Repeat ricotta and sauce layers. Sprinkle with remaining cheese blend.
  3. Bake 20-25 minutes or until cheese is melted. If desired, sprinkle with parsley. Yield: 6 servings.
Originally published as Muffin Tin Lasagnas in Simple & Delicious February/March 2016

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Reviews forMuffin Tin Lasagnas

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MY REVIEW
tammycookblogsbooks User ID: 7112115 263439
Reviewed Mar. 13, 2017

"These mini lasagnas are very good. I have never used wanton wrappers before making these. The wrappers are very easy to handle. The first time I made this recipe I didn't change anything. But after seeing how quick and simple they are to put together, I added some pepperoni to the cups the next time I made them. I also changed up the layering according to what I had on hand. Just serve a salad and bread with the Muffin Tin Lasagnas and you've got a great meal!"

MY REVIEW
Marketing User ID: 3031298 252241
Reviewed Aug. 4, 2016

"This is a favorite go-to family recipe! It's quick, easy and DELICIOUS. My kid approves with two thumbs up! And even if she didn't care for them - I would eat them all! The wonton wrapper is the secret ingredient. After baking, it turns into pasta-like texture. Totally lasagna-ish. Who knew a wonton wrapper would do that?! Love this recipe. Cute, clever, yummy, quick and impressive."

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