I love these! Homemade lasagna is one of my all-time favorite foods. When I was a kid, we would always have lasagna on Christmas Eve. I hated turkey (still do), and I would eat the leftovers for lunch on Christmas Day.
I love to make lasagna, but it seems like a waste since there are just two of us. I saw these cute individual lasagna “cupcakes” on Framed and I immediately added them to our menu. I think they turned out great! They are perfect for small families and great for portion control (this is, if you don’t eat 4 or 5 at a time!).
For me, this was really just a new method to making lasagana as opposed to a new recipe. I used my Mom’s lasagana recipe and just layered it with wontons instead of pasta in the muffin tins. They took a little time to assemble, but it was worth it. These cook in about 20 minutes, which is much better than the hour and a half my big pan of lasagana takes. I was concered about getting them out of the pan, but they popped right out. I just assembled cupcakes until I ran out of cheese and sauce (I got 24 in total). I wrapped the leftovers and threw them in the freezer for a great weeknight meal later!!
Ingredients for 1 “cupcake”
- 3 wonton wrappers – cut into circles using a 3″ biscuit cutter
- 3 Tbsp of your favorite meat sauce (or you can use a jar of sauce and add 1 lb sweet Italian sausage)
- 2 Tbsp cottage cheese or ricotta mixture (see below)
- 1/2 mozzarella cheese slice cut into thirds (1/2 oz total)
- 2 tsp parmesan cheese grated
Spray muffin tin with cooking spray. Place one round wonton wrapper into tin. (I used a mini tart press to press down the edges in the pan). Top wonton with 1 Tbsp meat sauce. Place second wonton ontop of the sauce. Layer 1 Tbsp cottage cheese, 1/3 of mozzarella, 1Tbsp meat sauce, 1/3 parmesan cheese. Top with last wonton and repeat layers. Top with the last piece of mozzarella.
Repeat process for as many “cupcakes” as you want.
Bake at 375 for 20-25 minutes. Allow to rest for 5 minutes. Run knife around the edge of each “cupcake” and remove from pan. Serve with additional meat sauce.
Cottage Cheese or Ricotta Mixture
- 24 oz cottage cheese or ricotta
- 1 egg
- 1 Tbsp dried parsley
In a medium bowl, mix until egg is thoughly combined. Set aside.