Lasagna Muffins or Lasagna Ravioli

Ingredients for both dishes:

  • 12 wonton wrappers*
  • 1 cup marinara sauce, divided*
  • 6 oz soy crumbles (thawed if frozen)
  • 2 oz grated Parmesan cheese
  • 1/2 cup fat-free Ricotta cheese
  • 1 tsp Italian seasoning
  • 4 oz (1 cup) shredded low-fat mozzarella cheese, divided

Instructions for the Lasagna Muffins:

  • Preheat the oven to 375 degrees.  Spray a 6-count muffin tin with cooking spray.
  • Cut the wonton wrappers into circle shapes (ideally the same size as your muffin tin).  You can do this by using a biscuit cutter or the top of a drinking glass.  Once all of the wonton wrappers are cut, set them aside.
  • Put the all of the marinara sauce, crumbles, Parmesan and Ricotta cheeses, Italian seasoning, and three ounces of the mozzarella cheese in a large bowl.  Mix the ingredients with a spoonula to evenly combine.
  • Layer each muffin tin as follows: one wonton wrapper, 1 heaping Tablespoon filling, 1 wonton wrapper, 1 heaping Tablespoon filling.  (So, each muffin tin will hold two wonton wrappers and two layers of filling.)
  • Sprinkle the remaining ounce (1/4 cup) of mozzarella cheese evenly over the top of the six muffins.
  • Bake the muffins for 20 minutes, or until the cheese is melted and the muffins are bubbly.  Then remove them from the oven and let them stand in the muffin tin for 10-15 minutes, or until set.  Once set, run a knife around the edge of each muffin tin to loosen the edges, then gently remove each lasagna muffin using a small spoonula.  You can then eat the muffins immediately, or let them cool a bit longer if you prefer.  (The longer the muffins cool, the more “set” they will become.)

Instructions for the Lasagna Ravioli:

  • Preheat the oven to 375 degrees.  Spray a 9”x13” glass pan with cooking spray.
  • Put 3/4 cup of the marinara sauce, all of the crumbles, all of the Parmesan and Ricotta cheeses, all of the Italian seasoning, and three ounces of the mozzarella cheese in a large bowl.  Mix the ingredients with a spoonula to evenly combine.
  • Place 6 of the wonton wrappers in the 9”x13” pan, with a good amount of space between each one.
  • Put 2 heaping Tablespoons of filling in the middle of each wonton, then spread the mixture evenly over the majority of the wonton, leaving a small border of exposed wonton around the edges.
  • Place the remaining 6 wonton wrappers on top of each filling pile.  (So you just made a wonton/filling ‘sandwich’.)
  • Spoon the remaining 1/4 cup of marinara sauce evenly over the six lasagna raviolis.  Then spread the sauce over the entire surface of the top wonton.
  • Sprinkle the remaining ounce (1/4 cup) of mozzarella cheese evenly over the top of the six raviolis.
  • Cover the pan with tin foil, and bake the raviolis for 15 minutes.
  • After 15 minutes remove the tin foil, and bake the raviolis uncovered for another 5 minutes (or until the cheese is melted and the tomato sauce is bubbly).
  • Remove the pan from the oven and let the raviolis stand for 5-10 minutes before serving.

Makes 6 servings.

Nutritional information per serving (approximates): 185 calories, 6 g fat, 16 g carbohydrate, 2.5 g fiber, 3 g sugar, 18.5 g protein.

I used a glass and a knife to cut very imperfect wonton rounds.

Line each muffin tin with one cut wonton...

...then spoon in the filling.

Repeat. (Wonton...

(...filling. {And top with cheese.})

Here are both styles (muffin and ravioli), ready to be baked.

And here they are right from the oven.

The first serving.

The ratings:
Mental Cost (ingredient availability): Low.
Financial Cost (ingredient cost): Low.
Emotional Cost (cooking skill level): Low.
Time Cost (recipe preparation): Lowish.
Life Cost (clean up time/effort): Low!  (Yay!)  :)
Worth It? (rate from 1-5): 4.89

Miscellaneous suggestions, insights, and/or thoughts:

  • If you don’t use all of the wonton wrappers in your package for this recipe, you can freeze them for a later use.
  • When selecting a marinara sauce, choose one that has no added sugars, oils, or chemicals.
  • Both the muffins and the raviolis really did taste like lasagna!
  • The muffins were very moist; the raviolis crisped up a bit at the edges.  So if you like “corner pieces” of lasagna, you may want to make the raviolis.  If you like “middle pieces” of lasagna, you may want to make the muffins.
  • I think the muffins are a very fun presentation method to use for entertaining (especially for gatherings where kids are present).  But if I wanted to make this dish quickly, I would probably go with the ravioli method (as it’s a little faster and a little easier than the muffin method).
  • My omnivore husband also liked this dish – so it works well for vegetarians and meat-eaters alike.  Woot!  :)

Stef

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About Stef

A "serious" gal who is trying to remember to lighten up and smile.
This entry was posted in "beef", "hamburger", casserole, cheese, italian, picture step-by-step, postaweek, soy crumbles, tomato sauce, vegetarian, wonton and tagged , , , , , , , , , , . Bookmark the permalink.

2 Responses to Lasagna Muffins or Lasagna Ravioli

  1. Those look delicious! I can’t wait to try them!!

    Like

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