When I saw this recipe on Sensible Shoppers, I knew it was something I wanted to make. Aside from being lasagna, I'm just a fan of foods made small. I like lasagna, but I don't usually keep any of the lasagna noodles on hand. As fate would have it, I had some wonton wrappers left over from making Crab Rangoons, so I was all set to go! Most recipes also call for pre-cooking the noodles - to me, that's just inefficient.
So, with that background, I'm just going to go ahead and admit it - I've never made lasagna except in a slow cooker. Those things are great - just set it up, and then come back to eat. Except then, you've go this massive amount of heavy pasta, usually lasting quite a while (at least with you're cooking for two). These little lasagnas solve both problems! The wonton skins don't need pre-cooking, and the whole thing freezes well. Eat as many as you want, and freeze the rest for later. Each lasagna is already in an individual serving size, so you don't even need to cut and portion the lasagnas.
Little Lasagnas by Morsels of Life
Individually portioned little lasagnas made with chunky sauce and creamy cheese in a muffin tin.
Cook time: 25 minutes
Total time: 30 minutes
Yield: 12 servings
- 1 pound ground meat (I used beef.)
- 1 onion, chopped
- 8 ounces button mushrooms, chopped or sliced
- 14.5 ounces tomatoes (Fresh would be great, but I didn't have any around.)
- 8 ounces tomato sauce
- 2 teaspoons garlic, minced
- 6 teaspoons oregano
- 1 tablespoon basil
- 2 cups ricotta cheese
- 48 wonton wrappers (about 1.5 packs)
- 3 cups mozzarella cheese, shredded
- Cook and drain meat.
- Add in onions, mushrooms, and garlic, followed by tomatoes and 3 teaspoons oregano. Simmer.
- Separately, combine ricotta with remaining oregano and basil, mixing well.
- Spray muffin tin and press wonton skin firmly inside. (I used a Misto.)
- Place a layer of ricotta cheese mixture in each wonton skin, followed by meat mixture. Top with mozzarella cheese.
- Gently press another wonton wrapper on top, and repeat the layers.
- Bake at 350F until cheese is melted, approximately 10 minutes.