Muffin-Tin Lasagnas
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 1 dozen.
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
Ingredients
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1 large egg, lightly beaten
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1 carton (15 ounces) part-skim ricotta cheese
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2 cups shredded Italian cheese blend, divided
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1 tablespoon olive oil
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24 wonton wrappers
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1 jar (24 ounces) garden-style pasta sauce
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Minced fresh parsley, optional
Directions
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1.
Preheat oven to 375°. In a bowl, mix egg, ricotta cheese and 1-1/4 cups Italian cheese blend.
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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.
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3.
Bake until cheese is melted, 20-25 minutes. If desired, sprinkle with parsley.
Nutrition Facts
2 mini lasagnas: 414 calories, 19g fat (9g saturated fat), 83mg cholesterol, 970mg sodium, 36g carbohydrate (8g sugars, 2g fiber), 22g protein.
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