Won Ton Lasagnas

I love finding new uses for won ton wrappers. These personal-sized lasagnas were just the right thing for my "Mini Munchies" themed book club luncheon. I assembled them the night before and just covered the pan and put it in the refrigerator until it was time to cook them.

8 oz lean ground beef
8 oz turkey Italian sausage (removed from casings)
1 jar (26 oz) Ragu No Sugar Added Tomato and Basil Pasta Sauce
1 tsp dried oregano
½ tsp dried basil
15 oz container part skim ricotta cheese
24 small square won ton wrappers
2 oz shredded part skim mozzarella cheese


Preheat oven to 375ºF. Heat a large skillet over medium heat. Brown the ground beef and sausage. Drain off any fat. Add the pasta sauce to the pan. Bring the sauce to a gentle boil. Reduce the heat to low and simmer for 10 minutes. Remove from heat and set aside.

In a large bowl, combine the ricotta,  the 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 (I used a small cookie scoop). Next, spoon about 1 T meat sauce evenly over each of the ricotta filled cups. Sprinkle with half of the mozzarella.
Gently press another wonton wrapper on top of the mozzarella layer. Repeat the process by distributing the remaining ricotta, then the remaining meat sauce, and finally the rest of the shredded mozzarella. (Note: You will have a lot of sauce left over. I suggest freezing it to use later.)

Bake for 10-20 minutes, or until the cheese has melted and won tons are light brown.

Let the cups cool, remove them from the pan, and serve.

Makes 12 mini lasagnas.

Note: Nutrition information accounts for only using 1/2 of the amount of sauce in the recipe. 

Recipe adapted from Can you stay for dinner?