Wednesday, May 2, 2012

Mini Lasagnas

     Let me begin this post by giving a huge shout out to my co-blogger and good friend, Christie! She has been absolutely wonderful in doing so many posts this past month while I have felt like garbage! This first trimester stuff is for the birds... and I still have a good month to go! I can barely get the laundry and dishes done, let alone cook up some food and craft.... I have had zero, and I repeat, ZERO energy! Anyone else feel like that? So bless Christie's heart for stepping up and taking care of our little blog.
     The thing with being preggers is I need some easy recipes to cook. I don't want to spend a lot of time in the kitchen, and I need meals that come together in a snap... I guess I need easy meals to cook whether I'm pregnant or not! Ha! So one day, I was looking in my fridge and found some leftover wonton wrappers. I love wonton wrappers, don't you? They're cheap, they seem to last forever without going bad, and they can be used in tons of recipes! They are quickly becoming a staple at my house. After finding the wonton wrappers, I discovered some ricotta cheese. Then my mind started formulating a plan.... I had wonton wrappers, ricotta cheese, spaghetti sauce, cheese, and meat... I could probably make some mini lasagnas! But since I'm not ver good at guessing how to put things together, I googled "lasanga wonton recipe" and found an awesome recipe over here . In no time, dinner was put together! For the first time in 4 weeks, I felt like I had actually accomplished something! Oh what a sweet day!
      Now, you may think it's a little strange to use wonton wrappers instead of noodles, but the wrappers are soft, so it gives the same effect as noodles. I think these would make a fun little appetizer at a party, and I will most certainly be making them again... but not for awhile. Once I've eaten something while pregnant, I can't eat it again for like 6 months.... or else I'll gag. But, when I'm not preggo anymore, you better believe I'll be making these a ton!! Want to make your own little mini lasagnas? Well, here's how you do it....

24 wonton wrappers
1 lb. of ground beef, browned and drained (I didn't use all of mine, so I saved the leftovers for another meal)
8 oz. part skim ricotta cheese
2 tsp. basil
2 tsp. oregano
Spaghetti sauce (I'm not going to give a specific amount because some people like more sauce, and some people don't like as much sauce.... I like a lot of sauce, so I opened a large can of spaghetti sauce. I didn't use all of it, and saved it for another meal.)
1-2 cups of shredded cheese, depending on how cheesy you like your lasagnas. :)

Coat a 12 cup muffin tin with cooking spray and arrange a wonton wrapper in each cup.
In a small bowl, mix the ricotta cheese with the basil and oregano.
Spoon some of the ricotta cheese into each wonton wrapper.
Spoon some browned ground beef on top of the ricotta cheese.
Now, go ahead and spoon some spaghetti sauce on top of the hamburger and ricotta cheese.
Top with some shredded cheese.
Press another wonton wrapper on top of each muffin cup, and add another scoop of ricotta cheese, hamburger, spaghetti sauce, and cheese.

Bake at 375 degrees for 10-15 minutes.

Mmmm.... see the double layers of wontons? Yeah, I know it looks delicious! Now, we can have that great lasagna taste without all of that extra work. Have you ever made a pan of lasagna? It takes a tons of work.... which is probably why I will be sticking with these mini lasagnas for the rest of my life!


  1. Oh Boy do these looks good! I am a lover of anything fast and easy!

  2. I've never used wonton wrappers, but I think I'll have to try them to make this. The only change I'll make is to use ground Italian sausage instead of ground beef. Thanks for the recipe!

  3. Hi Girls, I'm Connie at, a new GFC friend. I would love if you stop by and be mine, too.
    This recipe looks so yummy and so easy. Thanks for sharing.



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