Lasagna Cupcakes

Wonton wrappers are such great ingredients. In a recipe like this, they can take the place of pasta, in other recipes they can serve as a crispy wrapper for filling. The great mystery of wonton wrappers is where they're located. You can find wonton wrappers in the produce department with the tofu. They are perishable, so make sure to freeze them after use if you intend to save any. Just make sure to defrost them before using them the next time.

Recipe from Betty Crocker
-1 cup ricotta cheese
-1/2 cup grated Parmesan cheese
-1 egg
-1 jar pasta sauce
-36 wonton wrappers
-1 cup shredded mozzarella cheese (4 oz)

In a medium bowl mix together the ricotta, parmesan and egg.

Spray a muffin tin with cooking spray, press one wonton wrapper into each well. Add a spoonful of cheese filling, then pasta sauce. Stack another wonton wrapper on top and then repeat. For the last layer add the cheese mixture, marinara and mozzarella cheese. Bake at 375 for 30 minutes -- 15 covered, 15 uncovered.

These turned out really good. The parts of the wonton wrapper which were in the muffin tin were chewy, the outer edges were crunchy. The flavor of these was really good -- and they're a lot more filling than you'd think. I ate three for dinner, Dave ate four. We happily enjoyed the leftovers for lunch the next day. 


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