These mini lasagnas are very good. I have never used wanton wrappers before making the Muffin Tin Lasagnas. The wrappers are very easy to handle. The first timeI 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!
photo & recipe source:
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
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.
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