Mini Lasagnas

Lasagna is one of my all time favorites, just like momma used to make.  It was one of the meals I craved while away at school.  For some reason our school cafeteria made awful spaghetti and lasagna, two dishes supposedly that are easily made in bulk.  So while using my meal plan I stuck to grilled cheese, pizza, and cereal.

Now I have my own kitchen, but lasagna is not a dish conducive to cooking dinner for one.  Enter the ingenious idea of using wonton wrappers in place of noodles and a muffin pan in place of a casserole dish. I made these according to how my mom used to make lasagna with a few alterations.  You can easily adapt these to your own lasagna tastes, such as using chunky tomato sauce, ground sausage, vegetarian, spinach, parsley, mozzarella cheese, and more.

Now that I have 40 wonton wrappers left after this, I plan to make these lasagnas again as well and try many other flavor combinations.

Adapted from Hungry Girl, Inspired by my Mom


4 ounces ground turkey
3 mushrooms, chopped
1/2 cup tomato sauce
1 teaspoon dried oregano
1 teaspoon dried basil
Cooking spray
6 wonton wrappers
1/4 cup ricotta cheese
1/2 ounce Parmesan cheese, grated
Salt and pepper, to taste


Preheat oven to 350°F.

Heat a skillet over medium-high heat.  Add ground turkey, salt, and pepper.  Cook for 5-7 minutes.  Add mushrooms and cook for 2-3 additional minutes.  Add tomato sauce, oregano, and parsley.  Turn heat down to low.  Cook for 5-10 minutes until sauce thickens slightly, stirring occasionally.

Spray 3 muffin cups with cooping spray.  Press a wonton into the bottom of each muffin cup.  Spread some ricotta to the bottom of each, reserving half.  Top with turkey mixture, reserving half.  Carefully press another wonton on top of each mixture.  Top with ricotta and then turkey.  Top with Parmesan cheese.
Bake for 10-12 minutes, until the edges of the wontons start to brown.  Remove and let cool for 1-2 minutes.  Remove each lasagna from muffin tin.

Makes 3 mini lasagnas.

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