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Wonton Lasagna

Posted on May 30th, 2012  |  4 Comments

This recipe is for my husband. 

Each week, Lui and I go grocery shopping together, a total highlight of my week -not only because I love food, and food shopping in particular – seems I’m never in a hurry in Trader Joe’s or Whole Foods – but also because it’s something we do together, as a team. I like it when we do team things. Besides, this way, I ‘m not the only one to blame for forgetting the eggs and the butter. I also really have to hand it to him for letting me drag him to two stores and a market, I mean, that’s a lot for me, so it’s pretty cool of him to deal with it just to chill with me (and eat loads of samples.)

As we talk food on our weekly tri-stop-trek to get groceries, I often ask what he’d like to eat for the week (aren’t I so sweet.) I don’t know why I ask this, because he always says the same dish, lasagna… and I halfheartedly reply, “Um, well, I already have a lasagna on the blog…. BUT, we could make..” and then I quickly change the subject to some easier, healthier dish. And I pretty much get out of it, 9 times out of 10.

This time, babe, and many times for the forseeable future, I’ll make you lasagna whenever you want it, wonton style.

In an attempt to please my husband, and use up leftover wonton wrappers from my mushroom ravioli, wonton lasagna came to be. These bites are layer upon layer, meaty sauce mingling with gooey cheese, held together in a wonton pocket – individual presents – topped off with crunch. They were glorious.

Prep work included embellishing ricotta cheese and pulling each wonton apart from it’s clingy friend, a tedious task, but it makes the layering process go much faster.

I whipped up some homemade tomato meat sauce by making this tomato butter onion sauce recipe, browning the meat in a separate pan, draining the fat, and adding it to the tomato sauce. Yes, I realize I could have made it all in one pot, but I can’t bear to pollute the buttery tomato bliss that is that sauce, so I did it separately. Feel free to make it all in one pot. Feel free to use Prego. It’s your prerogative.

Ok, so the layering.

Each mini muffin cup having 1 full wonton and 1 half wonton (wonton cut diagonally) seemed to work out well. Meat:cheese:wonton ratio was great, and it held together nicely, which is really important in a bite sized dish like this. Imagine all that red meat sauce all over your summer white pants. Actually don’t, that’s not a nice image for me to give you.

Check out some layer action:

I used ricotta for both layers and even on top for a few – because I didn’t have mozzarella – if you have other cheeses, feel free to use any you like. I bet this would be real good Mexican style.. ground beef, beans, sautéed veggies, cheese, guac… ohhh!

Did I mention they bake in 10-15 minutes. Yeah. No 50-60 minute cook time for this sucker, and no 30 minute resting period neither.

Just time to clean up, pour a glass, and get out the plates.

Tonight, we’re having Italian bites.


Grocery shopping: solo or team job?

Sometimes I think it’s easier to go alone, mostly to avoid being rushed, but it’s ALWAYS nice to have someone help you bring in the groceries. :)

Wonton Lasagna

by The Talking Kitchen

Prep Time: 20 minutes

Cook Time: 12-15 minutes

Ingredients (24 mini lasagna)

  • 36-48 wonton wrappers

Tomato Sauce

  • 1 28 oz. can San Marzano tomatoes
  • 2 Tbsp butter
  • 1/3 onion
  • sprinkle salt

Cheese Layer

  • 1.5 c. part skim ricotta cheese
  • 1.5 Tbsp fresh basil, chopped
  • 1 Tbsp fresh oregano, chopped
  • 2 cloves garlic, minced
  • 1/2 tsp sea salt
  • 1/2 tsp dried oregano
  • 1/4 tsp garlic powder
  • 1/4 tsp smoked paprika
  • 1/4 tsp red pepper flakes

Beef Layer

  • 3/4-1 lb grass-fed beef
  • 1/2 tsp sea salt
  • 1/2 tsp dried oregano
  • 1/2 tsp garlic powder
  • 1/4 tsp smoked paprika


{Recipe Note} You could use a regular muffin pan, but you might need to add another layer. I went for less cheese, and really liked it, feel free to add as much as you like. I recommend ricotta for the bottom layer and mozzarella, fontina or a nice melty cheese on top. You could add in a veggie layer too. Be careful not to cook them too long, the tops will burn. These are great leftover, I just reheated (cut in half) in the toaster oven, but I bet the microwave will work too.

Start by prepping a mini muffin or regular muffin pan with nonstick spray and preheating the oven to 350 degrees. If making the sauce mentioned in the post, simply add the tomato can, butter and onion to a saucepan, bring to a bubble, then turn down low and simmer for at least 45 minutes – using a wooden spoon to break up the tomatoes.

While the sauce is simmering, separate the wontons (place a damp cloth over to prevent drying out) and combine everything for the cheese layer in a separate bowl, mix cheese ingredients together until fully combined, set aside.

In a large pan, add a drizzle of oil and start browning the beef with the spices. Once completely cooked, turn of heat and set aside.

When tomato sauce is done, use a hand held emulsifier, or a blender once sauce has cooled a bit (unless it’s glass) and puree sauce to a smooth consistency, onion and all.

Add browned meat to tomato sauce and stir to combine.

Once everything is layered in, bake in oven for 13-15 minutes, until cheese is melted and everything is heated through.

Now for the layering

Whole Wonton

1 tsp Ricotta cheese

~1/2 Tbsp Meaty tomato sauce

Triangular Wonton (half)

1 tsp Ricotta cheese (feel free to use another kind of cheese here)

~1/2 Tbsp Meaty tomato sauce

Fold in corners of wontons

Top with a bit of cheese.

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4 Responses

  1. I go solo. I like to get in and out. Plus, if David came we’d always leave with chips & salsa.

    Those look so beautiful & tasty!

  2. […] are a new fruit to me, and in fact, I had only ever heard of them before my husband (the one I made this recipe for) arrived home from our weekly grocery run with a surprise for his sick […]

  3. What a fun idea!! I can’t wait to try this. I bet my kids will love it 😀

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