Mains

Mini Lasagnas

Name: Mini Lasagnas
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 12 servings
Ingredients: Extra-virgin olive oil, for brushing; 1 1/2 c. store-bought or homemade marinara sauce, divided; 24 wonton wrappers, divided; 1 garlic clove, grated; 3/4 c. ricotta; 1 oz. Pecorino Romano, finely grated (about 1/2 cup); 1/4 tsp. kosher salt; 1/2 tsp. freshly ground black pepper; 8 oz. mozzarella, shredded (about 2 cups), divided

12 servings

servings

15 minutes

active time

40 minutes

total time

Start Cooking

Ingredients

Extra-virgin olive oil, for brushing

1 1/2 c. store-bought or homemade marinara sauce, divided

24 wonton wrappers, divided

1 garlic clove, grated

3/4 c. ricotta

1 oz. Pecorino Romano, finely grated (about 1/2 cup)

1/4 tsp. kosher salt

1/2 tsp. freshly ground black pepper

8 oz. mozzarella, shredded (about 2 cups), divided

Directions

Arrange a rack in center of oven; preheat to 400°. Using a brush, grease a standard 12-cup muffin tin (preferably nonstick) with oil.

Into each prepared cup, spoon 1 Tbsp. marinara sauce. Place 12 wonton wrappers on top each.

In a small bowl, combine garlic, ricotta, Pecorino, salt, and pepper. Dollop about 2 tsp. ricotta mixture into each cup. Sprinkle with half of mozzarella.

Top mozzarella with remaining wontons. Spoon 1 Tbsp. sauce into wontons, dollop with about 2 tsp. ricotta mixture, then sprinkle with remaining mozzarella.

Bake mini lasagnas until cheese is melted and top is bubbling, 20 to 25 minutes. Transfer to a wire rack and let cool slightly.

Nutrition

Serving Size

Calories

320

Total Fat

11 g

Saturated Fat

5 g

Unsaturated Fat

Trans Fat

0 g

Cholesterol

34 mg

Sodium

697 mg

Total Carbohydrate

40 g

Dietary Fiber

2 g

Total Sugars

2 g

Protein

14 g