lasagna-muffins

Lasagna Muffins

3 Reviews Add a Pic
  • Prep

    15 m
  • Cook

    20 m
  • Ready In

    35 m
Chimenes
Recipe by  Chimenes

“This is a fast version of lasagna. Super easy to make, great for kids and great for those who want to control portions or need to take meals on the go. They can also be frozen and reheated.”

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Ingredients

Adjust Servings

Original recipe yields 1 dozen muffins

Directions

  1. Preheat oven to 375 degrees F (190 degrees C). Spray 12 muffin cups with cooking spray.
  2. Combine mozzarella cheese and Asiago cheese together in a bowl. Press a wonton wrapper into the bottom of each muffin cup. Spoon pasta sauce about halfway full in each muffin cup; sprinkle with 2 to 3 tablespoons cheese mixture. Press another wonton wrapper on top of cheese layer. Add another spoonful of sauce; sprinkle with cheese. Repeat to fill all the muffin cups.
  3. Bake in the preheated oven until sauce is bubbling and cheese is melted, 20 to 25 minutes.

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Reviews (3)

Rate This Recipe
stanleysara
1

stanleysara

I made these one night because I thought the idea was so cool, and that m kids would like them due to them being little individual servings. Blah is all I can say. The concept was cool, but the wonton were soggy on the bottom and too crispy on the top. I did alter slightly by adding half pound lean ground beef so it would be more substantial.

gloria
0

gloria

What happened did you for get the ricotta? When you make these you should have ricotta, chop meat or sausage wontons an tomato sauce do layers.

matthew & kathleen shultz
0

matthew & kathleen shultz

just made these, i cut back on sauce after reading the last comment, added some ground pork, and a little sauce on top of the last won ton also to keep it from drying out, i think they turned out pretty good this way, and fairly simple and quick to make

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Nutrition

Amount Per Serving (12 total)

  • Calories
  • 147 cal
  • 7%
  • Fat
  • 5.5 g
  • 8%
  • Carbs
  • 16.8 g
  • 5%
  • Protein
  • 7.1 g
  • 14%
  • Cholesterol
  • 17 mg
  • 6%
  • Sodium
  • 445 mg
  • 18%

Based on a 2,000 calorie diet

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