Muffin Pan Lasagna Recipe

Name: Muffin Pan Lasagna Recipe
Total time: 30 min
Yield: 8+ Servings
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

Discover a fun twist on a classic dish with our Muffin Pan Lasagna recipe! Perfectly portioned, these mini lasagnas are easy to make, great for meal prep, and ideal for serving at parties or family dinners.

Rating:

No reviews yet. Leave one now.

15-30 minutes

8+ Servings

7 ingredients

Recipe Provided By:

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

Preheat the oven to 375°F.
In a mixing bowl, combine the egg, ricotta cheese and 1 cup of the shredded cheese. Mix well.
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.
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.