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Recipe Ingredients

  • 1 large egg, lightly beaten
  • 1 (15-ounce) container Galbani® Part Skim Ricotta Cheese
  • 2 cups Borden® Finely Shredded Six Cheese Italian Shreds
  • 3 tablespoons extra-virgin olive oil
  • 24 square wonton wrappers
  • 2 cups of tomato sauce
  • Freshly chopped parsley

Recipe Directions

  1. Preheat the oven to 375°F.
  2. In a mixing bowl, combine the egg, ricotta cheese and 1 cup of the shredded cheese. Mix well.
  3. Generously brush a 12-cup muffin pan with olive oil and line each muffin cup with a wonton wrapper. Fill each wonton wrapper with 1 tablespoon of the ricotta mixture and 2 tablespoons tomato sauce. Place a second wonton wrapper, rotating the corners and pressing down at the center, into each muffin cup. Repeat with a second layer of ricotta and sauce. Sprinkle the top of each muffin cup with the remaining shredded cheese.
  4. Bake for 20 minutes or until the cheese is melted and bubbly. Let cool for a couple of minutes before sliding out the Muffin Pan Lasagnas. Finish with freshly chopped parsley.

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