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Muffin-Tin Lasagnas

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
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    1 dozen

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 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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