Mini wonton lasagnas – Dinner, bentos, or midnight snacks
What does it mean to find a huge tub of ricotta cheese on clearance for under 3 bucks? Lasagna time, of course!
Knowing that we were limiting dairy, I assumed I would toss these lasagnas straight into the freezer. Instead, I only used a thin layer of ricotta and no other cheese, and they turned out too good to not eat fresh.
Wanna make your own? Just use your favorite lasagna recipe and sub in eggroll or wonton wrappers. As Squirrel Bread says, wontons are the new black, and I use ‘em like crazy around here. For these, I just cut my wrappers in half, layered as usual, and skipped the fuss of precooking noodles or wondering if I cooked the dish long enough to avoid crunchy pasta.
When I originally bought these tins (on major sale, might I add), I thought they’d be great to fix all sorts of mini-this-or-thats in. I assumed I’d cut them in half and be able to toss various dishes into the girls’ lunchboxes.
Instead, I realized they’re roughly 2-cup tins and they’re perfect for building fast bentos right in them. Maybe not the most creative, but it opened up a whole new set of ideas of foods I could bake, toss in the freezer, and have ready in a flash for lunches.
And yes, I snacked on these a few times. Leaving them cold or barely heating them up turned them into easy, hand-held craving-satisfiers. Yum!
Comments
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Christy
June 25, 2011
I would not have thought to use wontons for lasagna – and I love the individual tins!
April @ The 21st Century Housewife
June 25, 2011
Your mini lasagnes look wonderful – I love the idea of using wonton wrappers! What great ways to serve them as well. Thank you for sharing this post with The Weekend Roundup!
Nicole @ The Daily Dish
March 28, 2012
This is genius! They look delicious and I love them in the little trays. Thank you for linking this recipe and your freezer beef stew up with This Week’s Cravings!
Quirky Jessi
March 28, 2012
Glad you liked them!