Petite Lasagnas

how to make mini lasagnas in muffin tin

These mini lasagnas aren’t just adorable, they’re perfectly portioned — 181 calories and half the hassle of the full-pan version. Serve yourself two for dinner alongside a big salad or bring a dozen to a next party and prepare to have people ask for the recipe. They even freeze well, so try making a double batch and popping half in the freezer to reheat next time you’re craving lasagna.

how to make mini lasagnas in muffin tin

how to make mini lasagnas in muffin tin

how to make mini lasagnas with wontons

how to make mini lasagnas with wonton wrappers

how to make mini lasagnas with wonton wrappers

how to make mini lasagnas with wonton wrappers

how to make mini lasagnas with wonton wrappers

Petite Lasagnas

Yield: 12 lasagna cups

Serving Size: 1

Calories per serving: 181

Fat per serving: 8g

These mini lasagnas aren't just adorable, they're perfectly portioned! 181 calories and half the hassle of the full-pan version. Serve yourself two for dinner alongside a big salad or bring a dozen to your next party for a delicious crowd-pleasing appetizer.

Ingredients

  • 12 ounces ground turkey breast
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • 1 cup chopped onion
  • ½ cup chopped mushrooms
  • 1 15-ounce can crushed tomatoes, or tomato sauce
  • 2 garlic cloves, minced
  • 3 teaspoons dried oregano
  • ½ teaspoon dried basil
  • 1 ½ cups part-skim ricotta cheese
  • 24 small square wonton wrappers (find them in the refrigerated section of the produce dept)
  • 1 ½ cups shredded mozzarella cheese

Instructions

  1. Preheat oven to 375ºF. Spray a large nonstick skillet with cooking spray and set it over medium heat. Add the ground turkey, onions, mushrooms, salt, and pepper, and cook, crumbling the turkey with a wooden spoon as you go, until the turkey is browned, about 8 minutes. Add the garlic and cook, stirring constantly, until fragrant, 30 seconds.
  2. Add the crushed tomatoes and 2 teaspoons of the oregano. Bring the pan to a simmer. Reduce the heat to low and simmer for 10 minutes. Remove from heat and set aside.
  3. In a large bowl, combine the ricotta with the remaining teaspoon of oregano, and the basil. Stir to mix well.
  4. Spray a standard-size muffin tin with cooking spray and place 1 wonton wrapper in 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 turkey tomato sauce, spoon it evenly over each of the ricotta filled cups. Sprinkle with 2 teaspoons of the mozzarella. Gently press another wonton wrapper on top of the mozzarella layer. Repeat the layering process, finishing with mozzarella cheese. Bake until the wonton edges are crispy and the cheese has melted, 10 to 12 minutes.
  5. Let the cups cool, remove them from the pan, and serve!

Notes

Nutrition Information for 1 petite lasagna: Calories 181, Fat 8g, Carb 14g, Fiber 1 g, Sugars 2g, Protein 14g

http://www.canyoustayfordinner.com/2010/11/04/petite-lasagnas/

 

Comments

  1. says

    Yep- the muffin tin is a serious kitchen staple. And for people living on their own, it’s awesome for helping to portion off and make mini meals…

    Once you think about it, is there really anything you couldn’t reduce down to cupcake size???

  2. Rosaline says

    What a neat idea!! Wonderful for fixing meals for one or two people. And thanks for telling where wonton wrappers are in the store. I didn’t know.

  3. says

    I think I love you :) I have just been following you for about a month now and you have made such an impression on me… Thank you for your thoughtful post and your awesome recipes. I too have suffered with disordered eating and really admire you. PLUS you have some of the greatest recipes around. I will be making this lasagna this weekend!

  4. says

    oh my gosh Andrea, how did I miss these? was I cryogenically frozen for that day?

    I may, just may have to break my ban on carbs to eat one (or 8)

    very GENIUS idea!!!!

    thanks

  5. Gipsonclan says

    Wow! I just ate way too much lasagna last night and this would have been a MUCH better alternative!! I will try them SOON!

      • melissa says

        i just did that too! i baked the meatloaf muffins, flat across the tops of the wells. cooled them and spread a layer of chive pesto, and topped with an ice-cream scoop of mashed potatoes. then i froze them. i can take out one or two at a time.

  6. hannag says

    I made these the same night I found the recipe, can I just say THANK YOU! They were simple to make, yet just amazingly flavorful and everyone loved them- and when I have 6 people to cook for that can be a challenge. I made 18 of them and the leftovers were gone the next night. THAT never happens. Just wonderful.

  7. ilovefood says

    Thank you, not only for the inspiring recipe, but for being kind enough to include the dietary guide at the end. I might not have otherwise tried it myself.

  8. Skeattle says

    Amazing! I absolutely love your post…so creative and witty! And this recipe is so timely…I have a lot of won ton wrappers that need to be used. What an inspiration for something so cute and fun!

  9. wyndham says

    AH! WAS I SUPPOSED TO COOK THE WONTONS FIRST!?!?! I didn’t. and they’re already in the oven. I guess well see!

  10. says

    We made these for dinner tonight and they were delicious. I made a couple small changes (less meat, more mushrooms and added grated carrot to the sauce) but kept it mostly the same. My daughter loved helping me put these together and she ate 3 of them (she is 5 and weighs 35 pounds)! She told me she didn’t need dessert because these were better than candy! I’m definitely going to start following your blog to see what other brilliant ideas you have for us!

  11. says

    I just made these for dinner tonight after a friend posted them online, and they are DELICIOUS! My kids loved them, the guests we had over for dinner loved them, my husband loved them, and so did I! Thanks so much! This is definitely going into my “keepers” box!

  12. Fae says

    Okay, I was very leery about the wantons because they turn out crisp as a general rule. Sure, the parts that are away from the filling are crisp, but the parts in the middle almost have the same texture as traditional noodles. Delicious!!!!! I froze most of my first batch to bring them to school for lunch. Thanks for posting this recipe!!!

  13. Kiersten says

    What a PERFECT idea for someone like me who lives alone. I love baked ziti/lasagna/etc but I never make it cause a whole pan is way too much. I just made a variation of this (used different veggies and jarred sauce) and mine fell apart when I took them out of the pan, but they were still delicious. Fantastic idea!

    Question – did you cook the wonton wrappers before you put them in the pan? I think that’s why mine didn’t stay together.

  14. Lori says

    A fun idea! I used lasagna noodles because I didn’t feel like making the trek over to the asian market. Next time I will definitely use the wonton wrappers, the noodles were too thick and heavy and didn’t keep their shape.

  15. strangeaffinity says

    I just made these, and the biggest problem, that I can tell, is that we can’t stop eating them. Delicious, and perfect little portions. Yum! I would’ve taken a picture, but we circled the pan and there is nothing left.

  16. Elaine says

    Wow! So good! I made these today with a homemade soy protein meat substitute and a ricotta substitute made with tofu. A little difficult to get them out of the tins, but that’s most likely because I just couldn’t wait for them to cool :)

  17. says

    Saw this link on the Crafterhours sidebar and had to come right over!! Now I’m smitten and I have to have these. I can’t wait to look at all your other links. I think I’m going to have to redo my menu for the week!!
    Thanks for the recipe!

  18. katie says

    Genius. You are so well spoken and your creations look creative and tempting. Thank you for the fun read and the wonderful ideas. Thank you.

  19. joannatv says

    This one got me totally excited. My husband doesn’t even think its weird anymore that I get excited over a recipe.lol. I love to cook and try out new recipes…and I think I will give this one a go if you dont mind. 😀

  20. Sarah T says

    _I_ have a 6-cup muffin tin. Even better for someone who lives alone….I make half recipes! It used to fit in my toaster oven, but I recently replaced the toaster, and in the new one muffins cook unevenly. :(

  21. Grace says

    I came across this recipe when it was pinned on Pinterest.com and I knew I had to try it. I have to admit that I have my favourite lasagna recipe (World’s Best Lasagna on allrecipes.com) and couldn’t bear to part with it completely, so I made mini versions of that recipe, using your wonton idea.

    They are WONDERFUL and will be perfect for the freezer, for work lunches… and they are so cute. Thanks! :)

  22. AP Orlebeke says

    I stumbled upon this one day and had it open in my browser for a while and finally got around to doing the recipe this past weekend. I got a lot of compliments on flavor, but I ultimately decided to go with ground beef instead of turkey.

    As a personal note, the next time I go about doing this recipe I think I will do just one layer of deliciousness instead of 2. My lasagnas were a little on the “overflowing” side of things, but were still amazing none the less and I’d rather have them be more like small appetizers as opposed to nearly a small meal :)

    I’m living with 4 other guys off campus next year and since we are each cooking one meal a week I am DEFINITELY going to be using this blog a lot for recipes! Thanks so much!!!

  23. ann says

    Yum!!!! I’m going to make half this way and the other half doing a alfredo sauce with broccoli and carrots for the filling.

    I think you should make a whole meal using the cupcake tin. You could do lasagna, maybe some kind of rice or risotto cake. do you think you could do a green bean casserole in the tin? it sounds fun!

      • says

        Green bean casserole is perfect in muffin tins. For the “crust” I used crumbled bacon, almonds, some cracker or bread crumbs, paprika and a bit of melted butter. I use a pretty traditional recipe for the beans, basic bechamel, a little sherry, chicken broth, etc., sprinkle a little of the “crust” mixture on top before baking…YUMMY

    • says

      My eating hatibs tend to be built into my routine so when I get busy it is a no brainer. What DOES affect my eating hatibs much more is money. Sometimes, when things are tight (or I spent too much on clothes) I deviate towards cheaper foods (um, perogies anyone) to make up the difference. It may not be healthy but the purchase is usually worth it!

  24. says

    oh dear god, another italian rendition that I will hardly be able to help myself from! looks so divine! and I loved the “whittled into a onesie” comment. Hilarious!!!

  25. Deborah Parrish says

    Lovely. Simply elegant and lovely. This has changed how I look at everything. Thank you for expanding my consciousness….<3

  26. Deb R says

    how could i NOT love your obsession with your muffin tin? i love mini anything..individual little lasagnas? amazing! more ideas please!

  27. Janelle says

    These were fantastic. My husband and I made this last night. They even came out of the pan. The crunch from the wanton was wonderful. We ended up using diced tomatoes with tomato paste. The chunks from the tomatoes made a great texture difference.

  28. says

    How did you make them come out so beautifully?! Mine completely fell apart :( Also, My wontons were not as crispy on top :( They were DELICIOUS but did not look the part :( HELP!

  29. Shelley V says

    These were so easy and incredibly yummy … a hit with the teenager as well :)
    I tweaked the end of this recipe by brushing the edges of the wonton wrappers with garlic butter and sprinkling with parmesan, just about 2 minutes before they were done. Made the crispy edges really yummy with not a bit to waste.
    I’m sharing your site with everyone I know … just love your recipes !!

  30. says

    I made these for dinner tonight! Ridiculously easy to make, and absolutely delicious. A little difficult to get out of the muffin tin, but otherwise fabulous. My sister and parents loved them!

  31. callaweir2 says

    Well that’s adorable. I hardly ever use my muffin pan because i don’t really like muffins. LOL never thought of using it for minaturizing other dishes!!!

    You are an inventive inspiration :)

    Thank you!!

  32. Isabelle says

    I’m making this Monday and bringing them to a get together with my boyfriend Tuesday. I hope mine turn out as great as yours look :)

  33. Jen says

    What a great idea especially for people who cook for 1! You can make a whole pan of these and then freeze most of the them. Thanks for the idea!

  34. huangster says

    I have made this and they have never failed.
    Always a HIT !

    I mix things up …

    crab meat with alfredo pesto
    italian sausage with cream of mushroom soup
    veggie ones, zuchinni, mushrooms, onions with garlic butter

    It makes it nice when you have different ones …

  35. lisa fisher says

    I made these twice this weekend. I just used sauce without the turkey. They were so easy and very good. The wonton does become soft like a noodle. Great idea!!! Thanks so much for the recipe. I will definitely make this again and again.

  36. Austin says

    HOLY COW! I stumbledupon your site and I gotta say: you rock! I made these tonight for my family and they loved them! Once again, YOU ROCK!

  37. joshua lamb says

    rather than use wonton wrappers use fresh semolina pasta…unlike dried pasta its actually delicious when it bakes(it gets golden brown and crispy not just dry and hard like regular pasta) That is how we did it in culinary school anyway…

  38. Jaime Philips says

    Just made this tonight – absolutely delish! We substituted the won tons for rice paper to make it gluten free. Went down a treat with my 2 year old.

  39. Donna C says

    I used this recipe and served the petite lasagnas at a party. I turned around, and then they were gone! Delicious and fun to make!

  40. D'Aun says

    OK, since you have such an obsession with your muffin tin maybe I shouldn’t tell you about this…

    Savory breakfast/brunch egg baskets? Layer bacon in the bottom coming up the sides (or weave them into a basket-y thing if you like) and fill with cheese and scrambled eggs. Bake until the eggs are done. Maybe I should look for the real recipe to give you more exact instructions…

    OK, here’s something similar but with a crust: http://www.parentsconnect.com/dishes/bacon-egg-cheese-cups.jhtml?xid=221STU/Nutrition/

    Here we go: http://www.staceysnacksonline.com/2009/02/baked-eggs-in-bacon-baskets.html

    Enjoy :)

  41. Jan S. says

    Wow! My college freshman granddaughter forwarded this recipe to me and I can’t wait to try it. She knows that I like to try different recipes and she also is willing to try them so this is a definite try when she next visits – hopefully soon. Can’t wait.

  42. Ashley says

    This is where I found your site…I was “Stumbling”!! I love Stumbleupon, and now I must make petite lasagnas.

  43. Becky says

    I also found this site from Stumbleupon and couldn’t be happier! So far I have made this twice within a week (couldn’t resist). They are so easy and delicious, with many compliments to follow. Thank you so much! I love this site and the stories are endearing and relatable. Again I thank you for the inspiration :)

  44. Campbell says

    My husband and I tried these out for dinner. So much easier than real lasagna, and same taste (maybe even lighter)! We will be making these again this weekend for some friends. Thanks so much for sharing!

  45. Online Sunshine says

    OMG! I love lasagna and I love won-ton wrappers. I only have one recipe that uses won-ton wrappers so I’m always feeling bad when I have to toss the leftovers because I didn’t use them soon enough!
    My poor little muffin pan usually goes unused because, well, I’m not really into muffins or cupcakes.
    I never thought about making dinners in them! I can see meatloaf fitting in there nicely, too! And mini pot pies! Oh, I could go overboard with this one…I best be careful and only allow myself to use it upon occasion or my SO might hide it from me! lol!

  46. Online Sunshine says

    I bought all the ingredients for this only to find that all I had was a MINI muffin pan! lol! So, I had to go out and buy a real muffin pan just so I could make these!
    I followed the recipe EXACTLY except that I added a few more spices to the sauce (1/4 tsp salt, a sprinkling of garlic powder, ground thyme, and sugar).
    They turned out perfectly and were DELICIOUS!
    This is definitely a keeper!
    Thanks!
    Now I’m going to see about making mini-meatloaves and mini-pot pies! :)
    I wonder if these freeze well? 6 servings is a bit much for me. I will try a couple of servings as a test.

  47. Giuliana says

    I love love love this! Who doesn’t love lasagna, but hate eating it for a week after you make a HUGE pan which is the usual recipe.

    P.S. Thumbs up from the Italian bf + family :) America + Italia = perfect combo!

  48. Brianna says

    I found this on foodgawker.com. It is so much easier to make than regular lasagna and tastes just as good (maybe better)

  49. Alyssa J says

    Just made these, i did a veggie version with mushrooms, red/yellow peppers, onion and celery cant wait to ake it out of the oven!

  50. says

    I made these for dinner tonight in my 6 cup muffin tin. I used the rest in my 8 cup mini loaf pan. I only had enough ricotta mix for half of my mini loaf pan so I’ll make more later.

    Do these freeze well pre/post baking?

  51. says

    I also didn’t use turkey, I used super lean ground beef. We don’t do mushrooms so I left them out. And I used onion flakes instead. Quite good.

  52. Ginnette says

    Hi, insted of wonton wrappers can i use regular lasagna pasta for this? Will it work the same? Thanks!!

  53. Shannon says

    I just wanted to say that I made these last night and they were SO good! I made them with sweet potatoes and garlic french bread and my boyfriend and roommate said it was the best meal that I have ever made. The wontons were perfect, the bottom one was soft like pasta and the ends of the top layer added a great little crunch to it.

    I made it vegetarian though and instead of turkey I added some bell peppers and it worked perfectly. Wil be making these again. Thanks for the recipe!!

  54. Liz says

    I’m making these right now! They are so cute and look SO TASTY that I absolutely had to! Fingers crossed!

  55. daya-alice@hotmail.co.nz says

    Wow this is such a great idea.
    Is there any substitutes for the wonton wrappers that you can suggest? Thankyou

  56. Kristina says

    I didn’t read through all of the comments since there are SO many but I wondered, can I freeze these? Pre-baked or already-baked? These would be absolutely perfect for a quick meal when our baby comes in about 4-6 weeks. Thanks. Great site. My first time here and I am loving it!

  57. Sharon says

    I made a dozen of these and they were GONE in about 30 minutes. Needless to say, they’re a hit! They’re even better cold- if they last that long!

  58. says

    I made these yesterday for dinner, except changed my recipe up a bit. I call mine Chicken-Pepper Lasagna Cups. I used ground chicken and green pepper.

    They are delicious! I plan on making these for many years to come, they are the perfect size and great for freezing too!

    Thank you so much for your blog and all of your tips!

  59. Lauran says

    I made both the petite lasagnas and the coffee cake cinnamon muffins today (I got a little carried away). Although yours were prettier than mine, they were indeed delicious! So glad I came across your blog. Thanks!!

  60. Rachel says

    Great recipe! I made this the other night and my husband loved it! Next time I am putting two wontons per layer as we both like a little more “noodle” per lasagna. These make the best leftovers. Pop one in a container and bring it into work the next day.

  61. Marladeen Risteen says

    I am allways looking for fast and easy things to make for dinner. I do fostercare and cook for 7 everyday. When my kids and grandkids come over the number goes up and up. Not even to talk about everyones special diets. How easy to make everyone there own with special muffin lasagna with diet needs addressed. Wow this will be a regular at my house.

  62. Delia Edwards says

    I made these for dinner tonight and my family loved them! They came out looking like delicious pasta flowers full of cheese! I couldn’t believe how easy they were to make, even on the first try. I will definitely be making these for the next potluck that I attend, I’m sure they will be a hit! Thanks again!

  63. Trudy says

    I have this same cookbook and have made these lasagna cupcakes they are fantastic!
    I made the mistake of taking a few to work was then asked to make for for our in house lawyer for his birthday lunch! Needless to say there were no leftovers!

  64. says

    I made a double batch for a work potluck! It was a hit. I made them in the AM and warmed up for lunch (they cooled off by the time we had the lunch). Everyone who passed ooh’ed and aah’ed. I shared your blog with everyone! You are a big hit in my office! Thanks for sharing.

  65. says

    You know, if my husband complains that size matters (lasagna size), I’ll just put 3 on his plate. Looking forward to making tomorrow night. Thanks so much for the inspiration.

  66. Whitney says

    I made these using leftover meatballs and the homemade pasta sauce (from this blog of course!) and they were simply fabulous!

  67. Kathy M says

    Not only are these adorable but they taste great. My kids loved them too! I can’t wait to try different versions, vegetable or seafood with a white sauce perhaps? And why not other traditional pasta combinations like chicken with a sun dried tomato sauce? So many possibilities in this new found format. Thanks!

  68. says

    I finally made this Andrea. I added it into my menu planning this week. I don’t know why it took me so long to make it, but I’m glad I finally did it.

    I love how when I heat up the leftovers, the wonton wrappers get crunchy on the top.

    Love your blog and love your recipes.

  69. Dewie says

    What a great way of making lasagne! Although I’ve to adjust the recipe a bit (turkey is rare overhere) but chicken will do aswell. Gonna make it asap.

  70. Katie says

    I am so glad I came across this website and all your amazing recipes. I anything but a born chef and it’s so frustrating, but I made these last night and they were delicious! My husband and I loved them, and I just had the leftovers for lunch and they were just as great!! Thank you thank you thank you!!

  71. Katelyn says

    I made these bad boys tonight for my parents and although I was skeptical if I could pull it off or not (I’m sure parents were thinking the same thing), but they loved them! Not only were they a breeze to make but they were fantastic! Thank you so much for sharing this with us, you are brilliant!

  72. Izzy says

    These were delicious! I made this for my family and they ALL loved them, in a family of nine that NEVER happens, thank you for sharing!! 😀

  73. Kirsten says

    This is the best thing ever, can’t wait to get home and try it out!! I am hungary just thinking about it!

  74. says

    Made these last night and they were WONDERFUL! I added one small can of tomato paste to the sauce (my tomatoes were on the watery side), and I had to cook them for double the time to melt/brown the cheese. My husband ate four last night and three more for lunch today. Thank you so much!

  75. Ishtar says

    Made these today. Came out DELICIOUS. Even made a veggie white sauce lasagna for those who don’t like red sauce lasagna. You have some genius recipes and fantastic writing!

  76. says

    These look terrific! I want to try them the next time I am hosting a party or headed to a potluck dinner. My guess is that they are just as tasty as leftovers?

  77. Jen says

    Made these last night and they were awesome! A little time consuming, but very very easy to make. Easily one of our new favorite dinners!! Thank you!

  78. says

    I found your Web site, and this recipe, through Pinterest. I have to try this recipe!

    I’m also going to stick around and check out your site. Congrats on your major weight loss! I’ve lost 40 lbs, and I’m trying to lose 20 more, but I’m stuck. I hope to pick up some inspiration from you!

  79. Colleen says

    I must share what happened when I first tried these…

    So, my first bite was inquisitive of the flavors. The second bite was savored. The third bite caused a standing happy dance, that looked very similar to the popular,’I have to PPPPEEEE!!’ dance (made popular by three year olds everywhere).

    While in mid chew on the fourth bite, I ran to my front door. Swallowed. Swung the door open and yelled,’Shut the front door!’ So I did, only then I found myself repeating this behavior over and over again.

    After about 30 seconds, the realization hit me that there were more bites of joy that required my immediate attention…

    What I am trying to say is that eating these is like being in a Herbal Essence commercial, but with food!

  80. elisandra says

    omg these look amazing and super delicious, i have never eaten wonton can someone tell me what it taste like also has anyone used something other than wonton wrappers in case i cant find them ?

  81. elisandra says

    omg i made these last night and they were delish!!!! i used parchment paper to line the muffin pan and i shouldnt of. They were sticking to the mini lasagnas but besides that they were amazing thank you soooo much im looking for tonight’s dinner recipe

  82. Janet says

    Can you suggest a type of muffin tin? I think mine are too cheap…also, what’s the best way to clean them without scuffing them! thank you.

  83. says

    I love your blog. I have never wanted to follow one before I saw yours. How do I follow it? Do you send emails, or do I just log into it?
    I don’t know how they work.
    Thanks a lot.
    Carole

  84. LP says

    How do you figure out all the nutrition information. From the wee bit of reading I have done on your blog, it just seems like you are an ordinary girl and not huge company. I wonder if there is some secret behind this that you could share. Is there a tool out on the market that helps one figure this out? I’d love to hear back.

    Thanks. LP

    • Jenn says

      I don’t know exactly how she does it, but if you go to sparkrecipes.com and use the tool on their site to build recipes, it can tell you exactly how much of everything there is per serving.

  85. marla says

    Thanks. We had these for dinner and everyone liked them. Will try them again with taco meat and salsa. Living in the Philippines I had to make my own cottage cheese which is actually very easy. :)

  86. Mel K says

    DELISH! AND easy too…my kinda meal. thumbs up all around! SO glad I found this recipe on PInterest. What an inspiring story you tell. Thanks!!!

  87. says

    OMGosh! these are amazing. I have used both wontons and flour tortillas (cut in circles with an aluminum can) to make this lifesaver of a recipe. I’ve done all I can to cut out too much bread and pasta, but can’t stop those pizza cravings. Although not cut out completely, I’m more than satisfied after making these auto portion control bits of heaven.
    My favorite part? Mixing and matching the ingredients for personalized bites. Plus, it’s interactive when you illicit the help of your local sweetie or the little ones!

  88. Amanda(VegasNVmom) says

    Just wandering do you think you could cool and freeze these for quick lunch or dinner grabs on the run to pop in microwave. As well the Taco Cupcakes???

  89. Kim McCray says

    Love these. Super easy weeknight dinner and wonderful for portion control. The wonton wrappers are the perfect size and taste great.

  90. April says

    would anyone happen to know where I can get whole wheat wonton wrappers, like what stores carry them, walmart, food lion?

  91. Bonnie says

    I haven’t tried these yet, but can’t wait to. It would be awesome if you would put a link on to Pin this!

  92. says

    Tonight I made your Petite Lasagnas (or lasagna cupcakes as i call them) My husband and 7 year old daughter went nuts for them. I can’t believe I didn’t screw them up!
    They even kept their shape! I will definitely make them again. I typically only make make fake food (jewelry and thumbtacks and things )so when I cook it’s kind of a big deal. But you inspired me and I thank you! (p.s you’re “Exercise History” blog also inspired us all to go for a huge walk after dinner) Thanks again!

  93. says

    holy crap. that is an amazing idea, and one that I might use for a party that I’ll be having at the end of the summer for a regatta my husband is hosting. Just found your blog today, and its amazing. can’t wait to make some of your delicious looking recipes.

  94. Jenn says

    I think I need to cook the wontons twice as long. The edges were crispy but the middle and bottom was far too underdone for my liking. :-/

  95. Karen Pothier says

    Yummmm…just pulled out my first ever pan of Petite Lasagnas. They smell soooo good. I didn’t have any ground turkey so I had to use ground round. At any rate I can’t wait until they cool so I can bite into one. So happy I found this through Pinterest…and your blog too!

  96. Jo Ellen Hargett says

    These were awesome. I am making them again for dinner tonight. These petite lasagnes would be great for a luncheon, shower or casual dinner party.

    • says

      They are typically in the “organic” section of the supermarket. They keep them chilled near the vegetarian meat , cheese and healthy juices.

  97. Morgan says

    I just made these and am letting them cool, currently.
    I got worried when I was filling the pan that they were overstuffed. Hopefully mine turn out as beautifully as yours!

  98. Jennifer says

    Has anyone re-heated these? If I use all the ingredients, I will have leftovers, but I want to make sure they will reheat.

  99. Kristin says

    What a delicious, easy, and healthful recipe! I made it exactly as written (and appreciated how precise and accurate your measurements are) and turned out perfect. The lasagnas held their shape and are surprising filling. @Jennifer, I heated up the leftovers in the oven at 200 degrees and they stayed crispy and did great. Just bought the ingredients for Buffalo Chicken Rolls and can’t wait to try! New to your blog and love it!

  100. Angela G. says

    Oh. My. STARS!!! We made a double batch of your PJ’s Special Sauce tonight so we could put some back for some of your other recipes we hope to try tonight. The Petite Lasagnas were DIVINE and a huge hit with the hubs and the kids. Yum! Thanks for sharing! As far as the marinara sauce….I will never again make another….this recipe is exactly what I wanted. :)

  101. kathy says

    I saw this recipe on FB and thought it looked really yummy! Made it tonight for the family!!! Success! Very Very Good!!

  102. Kimberly slaughter says

    They really looked great and they taste just as good as they look!!!!!!!!!!! I made up two dozen them and put half in the freezer. They freeze great.

  103. says

    I just love these! I’ve made them over and over and am back today to reprint the recipe for the millionth time. Thanks so much for sharing your wonderful talent with delicious food!! You are truly making the world a better place. =)

  104. Mitzie says

    I suggest using ramekins instead of a muffin tin because if you are making these like me for just two people the servings are a little larger than a muffin cup and you dont have to dirty a whole pan, its also easy to serve, just put sauce and cheese on the bottom of the ramekin before the first sheet and you can just put a plate over the ramekin and flip it over. Quite amazing!!!

  105. Mia says

    I’ve made these twice in one week, once for a potluck dinner with my friends and the other for my Mom and Stepfather. They were all impressed with the dish and raved about how good they were. Thank you for sharing your recipes with the world! I’m so glad that I found your website on Pinterest. :)

  106. Shannon says

    I am not a huge fan of ground turkey but I will be making them with ground chicken breast, I was just wondering if any of you that have made these have used ground chicken breast instead? lovely idea, I think my kids will love them! Thanks!!

  107. Gillian says

    I read your story and you are such an inspiration. Have you ever made baked ziti in muffin tins? I already have a baked ziti recipe, would I need to adjust my cooking time?

  108. says

    I have made these several times. My husband loves them!!! You are a genius.. and they are so cute. I burned the “pasta” a little and I don’t like them overnight in the fridge, I haven’t tried them frozen though.
    Oh and I sneak in some spinach. :-)

  109. marianne says

    I want to make these for a wedding shower and was curious if they could be made ahead of time. Would appreciate any thoughts….
    thank you

  110. Catherine says

    I made these for dinner last night and they are FANTASTIC! It’s just me and my man and we do leftovers pretty well, but I didn’t want to do a whole, big, heavy lasagna. So cute, so fun to make and so delicious! We had two each with a little salad and we ate the leftovers at work the next day for lunch. So yum!

    I’m so happy to have stumbled upon your site and have shared it with so many others. I’m making your crispy buffalo chicken tonight! Thanks!

  111. Suzanne says

    These are currently cooking in the oven! Can’t wait…although, our meat sauce mixture, made with one can of crushed tomatoes, looks way less “saucy” than your beautiful pictures. I might add another can of tomato sauce, but that is me …and since my husband is anti red sauce AND does the cooking, we’ll go with it as is! Still looks like it is going to be yummy! Thanks!

  112. Suzanne says

    A winner! These are great! I was concerned about the wonton wrapper, but they are really thin and do seem just like pasta. I do prefer a little more red sauce, but that is an easy fix. I added a little torn pepperoni because I love it. Thanks!

  113. says

    Andie,
    Are all the pictures taken by you? All of your recipes have great pictures and i need to know if they are yours, do you sell any of the images to reuse on a blog for example?

    Thanx. Hope to hear from you soon.

  114. Ashley says

    These turned out excellent! I made them ahead of time and cooked just what I needed for dinner. They were super yummy and reheated really well.

  115. darcy says

    These were insane. I used fresh basil to spice up the fat free ricotta and used Morning Star sausage crumbles to lower the fat content (my hubby who is a raging carnivore didn’t even notice), everyone has been asking me for the recipe.

  116. says

    We absolutely love your recipes! I hope that you don’t mind that we shared your recipe images with our community and provided you a direct link to your recipe. We are always looking for ways to create win win situations for food bloggers :). Keep up the good work and we will try our best to keep up sharing your recipes with our communities. Thanks!

  117. Sadi says

    When I say the picture, I just had to find out what the receipt was. My family love little surprises. An u have made my Sundays a little easier

  118. Crystal says

    I’m going to have to try and make this dinner! I see the recipe everywhere and it just looks so delicious! Thanks for sharing.

  119. Tim Houston says

    Omg…wow these sound amazing never would’ve imagined making petite lasagna. I will def. try to make these tonight so since you make it with turkey it won’t effect my diet…? haha

  120. Bernadette says

    Lots of questions re: making ahead…freezing…baked or unbaked…no replies to that question that I could find. Any answer?

  121. Lisa Marie says

    Thank you so much for this recipe. And thank you for making it simple enough for a newbie cook to follow. Can you please post more low calorie dinners? I desperately trying to lose weight. I’m thankful I have found your blog.

  122. Nancy @ WeightLossShakesx.net says

    Cute Lasagnas. They look so delicious.

    Thank you for the recipe. I’ll make it when I find time soon :)

  123. Robin says

    I made these over the weekend and they got a perfect score from me and my husband. I even took a couple of leftover lasagna cups for lunch the next day.

    I only changed two things: I added way more than a “pinch” of pepper (which paid off), and I didn’t have dried basil or oregano, so I just chopped up a bunch of fresh sweet basil from our garden. The flavors were great! Usually, I find ground turkey dishes to be bland, but I was happy with the flavors here. Thanks, Andie!

  124. beth says

    I made these little jems last night and they turned out amazing! If you are watching your portions then these are perfect. Just 1 is plenty and very filling. I plan on freezing the rest and pulling out as needed. Hoping they hold well.

  125. friday lynn says

    Hi Andie,
    I love Meatloaf to deaf,your’s is just Fabulous.The Lasagna is easy for my Kids to
    make on their own. Thank you very much I will keep Watching!!!!!!!

    friday

  126. says

    I posted a picture of the Petite Lasagnas, which I found on the Six Sisters website, to one of my boards in Pinterest. It’s their picture, but the recipe is yours. I’m changing it today to credit you. Please let me know by email if this is not satisfactory for you. P.S. I *love* your blog and the pictures are fabulous.

    Thank-you, Merry

Trackbacks

  1. […] using wonton wrappers.  Anything mini is so much fun!  This recipe was also inspired by Can You Stay for Dinner. I can honestly say this was one of the best recipes I’ve made in a long time.  Mine […]

  2. […] browsing blogs one day I landed on these Petite Lasagnas. They looked absolutely delicious and kid friendly!  I decided to make a bit of an adapted version […]

  3. […] One of the comments over at Can You Stay For Dinner? version of this recipe mentioned that they made a gluten-free version by using rice paper instead of the wheat-based wonton wrappers… let me know if you try it, I’m not 100% convinced that the texture will be delicious, having never baked rice paper before. […]

  4. […] Petite Lasagnas:  I’m modifying this recipe a bit by making homemade Italian sausage from lean ground pork, ground fennel, paprika, and red pepper flakes.  I’m also leaving out the ricotta and multiple layers of wonton wrappers.  I’m planning on just using two wrappers, and having the filling be the sausage blended with marinara and a mixture of basil, garlic, mozzarella and Pecorino Romano cheeses. […]

  5. […] make in less than half an hour. • Muffin Tin Lasagna: Put away that bulky lasagna pan, and make mini lasagnas with won-ton wrappers and other classic Italian ingredients. • French Toast Minis: Ditch the […]

  6. […] to know, they are by the mushrooms in the produce section by the Asian foods! This recipe came from here. I changed it a little bit. I used chunky garden spaghetti sauce instead of essentially making my […]

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