February 19, 2015

Petite Lasagnas

Mini wonton lasangas

Another muffin tin/wonton wrapper recipe, they seem to be quite popular because not only do these meals freeze well...they're bite-size and easy to take on the go!

I've actually taken this recipe from Can You Stay for Dinner and switched out shredded chicken for ground turkey...by mistake of course, for some reason in my head when I read 'ground turkey' I thought that shredded chicken was the same! But in the end hubby and I both think the chicken version is delicious and would gladly devour this again :)

We added more oregano and basil and a touch more salt than the recipe requires, so remember, as with any recipe, add seasonings to taste!

  • 7 oz shredded chicken
  • 1 cup chopped onion
  • ½ cup chopped mushrooms
  • 14.5 oz can crushed tomatoes
  • 2 cloves garic, minced
  • 3 tsp dried oregano, divided
  • ½ tsp dried basil
  • 1 ½ cups part skim ricotta cheese
  • 24 small square wonton wrappers
  • 1 ½ cups shredded mozzarella cheese

  • Preheat oven to 375 degrees. Heat a large skillet over medium heat. Add the chicken, onions, mushrooms, salt & pepper (to taste). Saute mixture until onions are soft, add garlic and stir to fully incorporate.
  • Add the crushed tomatoes and 2 tsp of oregano. Bring the pan to a gentle boil. Reduce heat to low and simmer for 10 minutes to slightly thicken. Remove from heat and set aside.
  • In a large bowl, combine the ricotta, a pinch of salt & pepper, the remaining teaspoon of oregano, and the basil. Stir to mix well. Set aside.
  • Coat a 12-cup muffin tin with nonstick cooking spray. Place 1 wonton wrapper into each of the 12 cups, pressing firmly in the bottom of the cup and up the sides.
  • Using half of the ricotta mixture, divide it among the 12 muffin cups. Next, using half of the chicken tomato sauce, spoon it evenly over each of the ricotta filled cups. Sprinkle with 2 tsp of mozzarella.
  • Gently press another wonton wrapper on top of the mozzarella layer.
  • Repeat the process by distributing the remaining ricotta, then the remaining tomato sauce, and finally the rest of the shredded mozzarella.
  • Bake for 10-15 minutes, until cheese has melted and wonton wrapper is golden brown.

Click here for a PDF of this recipe.

Happy cooking!