Grab-and-Go Miniature Lasagnas

 

Homemade lasagna is one of our favorite meals and our love for the dish actually inspired this recipe. The creative variations possible are endless for these little single-serving treats. I made two variations because one of my sons can’t eat any dairy.

I’m currently in a season of life where I can’t begin to predict how many hungry young men I’ll be serving dinner on any given evening. These muffin-sized lasagnas allow me great flexibility on meal size! Plus, they’re easy, tasty, and relatively fast.

Grab-and-go lasagna

Miniature Grab-and-Go Lasagnas

Ingredients:

  • 12-16 ounce package of wonton wrappers (I used the small square ones that are about 3 inches square)
  • 1 pound ground meat (I used sausage but ground beef, turkey, or venison would all work), cooked and crumbled
  • 1 red onion, chopped
  • 2 bell peppers (I used one orange and one yellow bell, but even the less expensive green bells will work)
  • 1 t. fennel seed (optional)
  • 3-4 cups fresh spinach (or one 10-ounce package of frozen spinach)
  • olive oil
  • 2 c. spaghetti sauce
  • grated cheese (I used a mixture of Parmesan and mozzarella)

Directions:

Cook and crumble the ground meat.

Saute the vegetables and fennel seed in a dab of olive oil until tender. Stir in spaghetti sauce and cooked meat. Simmer for about 10 minutes.

Fresh diced veggies for miniature Grab-and-Go LasagnasSaute fresh veggies for miniature grab-and-go lasagnasSimmer veggies, meat, and sauce together for mini grab-and-go lasagnas

Meanwhile, spray the cups of two muffin pans with nonstick spray. Press a wonton wrapper into each cup.

Press a wonton wrapper in the bottom of each muffin cup for mini grab-and-go lasagnas

Spoon a little meat and vegetable filling in on top of that wonton wrapper. As you can see, I added a little chunk of fresh mozzarella to some of these and a little dab of goat cheese to others.

Making grab-and-go miniature lasagnas

See? A little blob of goat cheese will make these lasagnas special.

Add a chunk of fresh mozzarella to your grab-and-go lasagnas

And here’s a chunk of fresh mozzarella. Mmmmmmmmm.

Layer another wonton wrapper on top of the filling. Add some more filling. At this point, I put a third wonton wrapper on top of the non-cheese lasagnas. I brushed the top wonton with a little olive oil. On the others, I sprinkled some of the Parmesan/mozzarella mixture.

Top miniature grab-and-go lasagnas with cheese or another wonton wrapper

These mini lasagnas work for my boys who eat dairy and the boys who don’t.

Bake at 350° for 15 to 20 minutes or until the edges of the wonton wrappers start getting brown.

Bake mini grab-and-go lasagnas until the wonton wrappers start to brown

Use a butter knife to remove each little lasagne from the pan.  Serve with a leafy green salad.

Miniature grab-and-go no-cheese lasagne

Miniature grab-and-go lasagne

Assorted miniature grab-and-go lasagnas

Single-serving grab-and-go lasagnas

Now, here’s the absolute best part of this dinner…. if you have leftovers, you can freeze them in a ziplock bag to use later. Freeze mini Grab and Go Lasagnas in a ziplock bag When you want to reheat them, you can either stick them back in the oven for ten minutes or just pop them in the microwave! These make a great after-school snack for those days when your kids are in growth-spurt mode and need something a little more substantial to fill their tummies.

I do feel it only fair to warn you that a couple hungry guys can make short work of 5 or 6 of these little lasagnas at the end of the day. I’ve found that a big green salad slows them down just a little!

These would be easy to make with ricotta cheese if that’s the direction you’d like to take them. They also would be delicious with vegetables other than spinach and peppers….like zucchini squash or even carrots and finely diced potatoes. My vegetarian friends can easily leave out the ground meat and just use veggies and cheese. You could also use a different type of sauce in place of the red marinara sauce. A garlicky Alfredo sauce would be delicious!

Single-serving grab-and-go lasagna

 

Barb

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Grab-and-Go Miniature Lasagnas

Rating: 51

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Yield: 24 mini lasagnas

Ingredients

  • 12-16 ounce package of wonton wrappers (I used the small square ones that are about 3 inches square)
  • 1 pound ground meat (I used sausage but ground beef, turkey, or venison would all work), cooked and crumbled
  • 1 red onion, chopped
  • 2 bell peppers (I used one orange and one yellow bell, but even the less expensive green bells will work)
  • 1 t. fennel seed (optional)
  • 3-4 cups fresh spinach (or one 10-ounce package of frozen spinach)
  • olive oil
  • 2 c. spaghetti sauce
  • grated cheese (I used a mixture of Parmesan and mozzarella)

Instructions

Cook and crumble the ground meat.

Saute the vegetables and fennel seed in a dab of olive oil until tender. Stir in spaghetti sauce and cooked meat. Simmer for about 10 minutes.

Meanwhile, spray the cups of two 12-cup muffin pans with nonstick spray. Press a wonton wrapper into each cup.

Spoon a little meat and vegetable filling in on top of that wonton wrapper. Add ricotta or fresh mozzarella at this point if you intend to use those items.

Layer another wonton wrapper on top of the filling. Add some more filling.

Put a third wonton wrapper on top of the non-cheese lasagnas and brush the top wonton with a little olive oil. On the others sprinkle some of the Parmesan/mozzarella mixture.

Bake at 350° for 15 to 20 minutes or until the edges of the wonton wrappers start getting brown.

Use a butter knife to remove each little lasagne from the pan. Serve with a leafy green salad.

http://www.mysisterskitchenonline.com/2012/08/16/grab-and-go-miniature-lasagnas/