Presto! Baby lasagnas!


A while back, large packages of wonton wrappers were BOGO free at my supermarket so I picked them up. When I first bought them, I used them as ravioli, so I guess that got me to thinking about their use in pasta dishes. At some point during one of my random foodie daydreams, I thought about making mini lasagnas using the wontons. I mean, why not? The wontons are small and cook up quickly so there is no need to boil them.

I debated whether to layer the mixture into individual crocks, boil the noodles then layer and broil just to melt the cheese, or layer the mixture on a pan and bake much like a regular lasagna. I settled on the final option. The bottom did get a little crisy (though I love that) but I think that could be easily remedied with a thin layer of sauce before you put the first wonton down.

I decided to make use my basic Greek pasta recipe, which I use in my meatsauce and pastitsio, not only because I love the sauce but also because it’s a much thicker sauce than most meatsauces so I figure it would stick better and not run all over the pan.

Being that my sauce was Greek inspired, I used a Greek cheese, too: kefalotyri. You can, of course, use feta or anything you like. I went with kefalotyri because it melts a little better than feta.

This is also my first submission to Presto Pasta Night, which is hosted weekly by Ruth over at Once Upon a Feast. I have been meaning to submit a pasta recipe there forever, and this time I finally remembered!

Mini Greek Wonton Lasagnas (for 4)

32 wonton wrappers
1 batch Greek meatsauce, I used ground lamb (keep in mind that links to the first picture on my blog and therefore, is terrible :P)
1 cup grated kefalotyri
a little mizithra or parmesan, optional

Preheat oven to 350.

Spray a pan with oil. Stack 2 wonton wrappers together for each mini lasagna. Top with meatsauce and with 1/3 of the shredded cheese. Repeat layering 3 times. Sprinkle each lasagna with a little parmesan or mizithra if desired.

Cover with foil and cook in preheated oven for 30 minutes. Remove foil and cook an additional 5-10 to brown cheese slightly.

Presto! Baby lasagnas!

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