Petite Lasagnas

A few months ago I purchased wonton wrappers to make these wonton chicken tacos. Since the smallest pack I could find contained 100 wrappers, I had a ton of leftoever wrappers to use. I threw them in my freezer back in August, and hoped that I would find some inspiriation along the way.

As I was wasting time browsing Pinterest one day, I came across these adorbable petite lasagnas. Seriously, how cute are they?? You use wonton wrappers instead of the noodles to make the layers, and use all of you favorite lasagna fillings as you normally would. Making individual lasagnas is great for portion control, and they are a lot easier to make than a regular lasagna.

I was a little worried about the taste of the wonton warppers, but they turned out to be very similar in taste and texture to noodles. Sure, they edges get brown and crispy, but the inside layers remin soft and chewy. Like with any lasagna, the fillings can be changed to suit your tastes.

Petite Lasagnas
Yields: 12 servings

12 oz ground beef
¼ tsp salt, divided
¼ tsp pepper
1 cup chopped onion
½ cup chopped mushrooms
14.5 oz can crushed tomatoes, or tomato sauce
2 cloves garlic, minced
3 tsp dried oregano, divided
½ tsp dried basil
1 ½ cups part skim ricotta cheese
24 small square wonton wrappers
1 1/2 cups shredded mozzarella cheese

Preheat the oven to 375ºF. In a large skillet over medium heat, add the beef, onions, mushrooms, salt, and pepper. Crumble the meat and saute the mixture for about 10 minutes, or until the turkey is cooked through. Add the garlic and stir constantly for 30 seconds.

Add the crushed tomatoes and 2 tsp of oregano. Bring the sauce to a gentle boil. Reduce the heat to low and simmer for 10 minutes. Remove from heat and set aside.

In a large bowl, combine the ricotta, a pinch of salt and pepper, the remaining teaspoon of oregano, and the basil. Stir to mix well and set aside.

Coat a 12-cup muffin tin with nonstick cooking spray. Place 1 wonton wrapper into each of the 12 cups, pressing firmly in the bottom of the cup and up the sides.

Using half of the ricotta mixture, divide it among the 12 muffin cups. Next, using half of the turkey tomato sauce, spoon it evenly over each of the ricotta filled cups. Sprinkle with 2 tsp of mozzarella.

Gently press another wonton wrapper on top of the mozzarella layer. Repeat the process by distributing the remaining ricotta, then the remaining tomato sauce, and finally the rest of the shredded mozzarella.

Bake for 10 minutes, or until the cheese has melted and the wonton wrappers have browned.

Source: Can You Stay For Dinner?

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  1. Jennifer says

    Thank you for this! I ended up with a ton of wonton wrappers as well and was wondering what I was going to do with them. I think I found my answer!

  2. Megan says

    Hello, I was wondering if you could make a large batch of this and freeze them individually would they be “okay” after reheating? I’ve never cooked with wonton wrappers before but this idea would be great for my family!

    • says

      I’ve never tried freezing them, but I would think they would be ok? I typically keep my wonton wrappers in the freezer anyways. If you try it, please let me know how it turns out!


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