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.
Ingreadient
- 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
Direction
- 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.
