I found this recipe on Pinterest while looking for something easy to make, and didn't take a long time in the oven. It is still really hot here and the thought of cooking dinner is almost too much sometimes. So when I saw this recipe I knew it was perfect and my family gobbled it up!
The original recipe didn't provide any exact measurements, so I am going to give you a guess at what I did. The "lasagna" is cooked in a muffin tin using wonton wrappers. Those little guys are becoming one of my new favorite things to use in kitchen. You can find them in the produce section by the bean sprouts. They have square, rectangle, and round ones. I chose to use round ones because of the muffin tin, but I think the square ones would have overlapped a little better in the pan. I also used cottage cheese instead of ricotta cheese because that is what I had on hand.
Start off by placing two of the wonton wrappers in the muffin tin cups and leave the edges sticking up over the top. Then the layering fun begins. This is where you can add exactly what you want to each cup. If one person doesn't like meat, don't add it. Or you can add veggies! Start off with a small spoonful of sauce then mozzarella cheese, sprinkle of Parmesan cheese, and a small dab of cottage cheese/ricotta cheese (don't you love my exact measurements). Sprinkle about 1/4t of Italian seasoning into each cup.
The next layer is another wonton wrapper (just one) and repeat your layers ending with the cheese. I chopped up a couple of mushrooms and sprinkled them in after the cottage cheese.
1 package of wonton wrappers
1 jar spaghetti sauce
Ricotta or cottage cheese
mushrooms, veggies, or meat, optional
Layer 2 wonton wrappers in each muffin tin that has been sprayed with cooking spray. Leave the edges sticking up over the edge of the pan. Add about a tablespoon of sauce onto the wrappers. Add your meat or veggies now and sprinkle the Italian seasoning on each cup, about 1/4t. The amount of veggies or meat you use will depend on how full your muffin cups are getting. Add about 1 T of cottage cheese or Ricotta cheese, mozzarella cheese, and small sprinkle of Parmesan cheese. Don't be afraid to push down on the ingredients to make more room. Now you will layer only 1 wonton wrapper and press down. Layer sauce, meat/veggies, seasoning, cottage cheese/ricotta, Parmesan, and end with Mozzarella cheese. Bake in a 375° oven for 18-20 minutes. Let them cool for a few minutes and they should just pop out of the muffin tin.
My family ate every single one, including my non-carb eating husband. He ate 4! The edges were crispy like a fried wonton and the lower part was just like a noodle in lasagna. I will be making these again and again!!
And if you want this recipe to be complete food storage use canned veggies, freeze dried cheese, and homemade wonton wrappers! I found this recipe for eggs rolls and for the wrappers from preparedness365.blogspot.com.
And the recipes can be found HERE.
Egg Roll Wrappers or Wonton Wrappers
2 c. sifted flour
½ t. salt
Combine all ingredients with a fork and stir
till the flour is moistened. Knead dough until smooth, about 5 minutes. Cover
and set aside for 30 minute. Roll out on a well-floured board, 1/16” thick and
cut into 6” squares. The thinner the wrappers the better they will be. To make
egg rolls, place the square of dough with one point facing you and one point
facing away from you, like a diamond. Put ¼ c. filling on lower third of dough.
Fold up bottom corner over the filling. Fold in both sides then roll up, tucking
edges in as you go. Dip fingers into water and put on top edges on either side
of the top point and finish rolling up. Bake or deep fry in hot
Baked Egg Rolls
½ c. Chopped onions
½ c. Celery, diced
1 clove Garlic, minced
4 – 5 c. Shredded cabbage
1 ½ c. Grated
¼ t. dried ginger (or more, fresh if you have it)
1½ T. water
1½ T. soy sauce
1½ t. veg. oil
2 t. brown
Fresh ground pepper or cayenne pepper for more heat
1 c. cooked
chicken finely diced (one chicken breast, seasoned)
Water to seal wrappers
Non-stick cooking spray
Coat a large
skillet with nonstick cooking spray; add the first 3 ingredients. Sauté a minute
then add cabbage and carrots. Cook and stir over medium heat until vegetable are
crisp-tender, about 3 minutes. Add diced chicken. In a small saucepan, combine
cornstarch, water, soy sauce, oil, brown sugar, ginger and pepper until smooth;
stir into chicken mixture. Bring to a boil. Cook and stir for 2 minutes; remove
from the heat. Spoon ¼ c. of chicken mixture on the bottom third of one egg roll
wrapper; fold bottom up and fold sides toward center and roll tightly. Brush top
corner of wrapper with water to seal. Place seam side down on a baking sheet
coated with nonstick cooking spray. Repeat with remaining wrappers and filling.
Spray tops of egg rolls with nonstick cooking spray. Bake at 425º 9- 11 minutes,
until wrappers start to brown. Turn egg rolls over and bake another 9-10 minutes
or until egg rolls are lightly browned and slightly crispy. Watch carefully the
last few minutes of baking time. Serve with dipping sauces. Y:16-20 egg
Easy Sweet and Sour Sauce
½ c. sugar
½ c. vinegar
1 T. ketchup
Combine sugar and cornstarch in a
saucepan. Add vinegar and ketchup and bring to a boil, stirring well. Mixture
with thicken and become clear