These muffin tin lasagnas are so yummy and makes great small portions that can easily be frozen and reheated too. They can easily be customized for picky eaters.
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Total Time: 30 minutes
Yield: 12 lasagnas
Ingredients:
36 wonton wrappers (in the produce section)
1 jar spaghetti sauce
1 (15 oz.) container Ricotta cheese
2 cups grated mozzerela cheese
Steps:
Preheat oven to 375 degrees F. Spray the muffin tin with non-stick spray. Put a wonton wrapper into each muffin cup.
Put a spoonful of spaghetti sauce into each cup.
Then put a small spoonful of ricotta cheese into each cup.
Sprinkle with Mozzarella cheese.
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Top with another wonton wrapper. Repeat layers one more time, finishing with a third wonton wrapper. NOTE: I folded the corners in so that they didn't burn.
Spoon a small amount of spaghetti sauce onto the top wonton wrapper and spread around. Sprinkle with Mozzarella cheese.
Bake for 10-15 minutes or until cheese is bubbly and wrappers begin to brown. Enjoy!