The recipe is inspired by two recipes that have appeared on numerous blogs and social media sites: for lasagna cups made with wonton wrappers, and for cream cheese lasagna.
I use reduced-fat cream cheese to lighten it up a bit. A 1-tablespoon cookie scoop can be used to dollop the cream cheese mixture over the wonton wrappers.
Fresh wonton wrappers can be found in the produce section. Leftover wrappers can be sealed in a plastic bag and frozen for later use.
I’m suggesting a meatless version in the recipe, using prepared marinara sauce, but you can use your favorite meat sauce in its place.
To assemble the cups, place one wrapper in the bottom of each muffin cup, add some cream cheese mixture, a little sauce and then shredded mozzarella. Repeat the layers, and they’re ready to bake.
The edges of the wrappers will brown and crisp a bit, and you can serve the cups this way. You can avoid this by cutting the second wonton in each cup into a circle using a 3-inch biscuit cutter before assembly.
The cups bake in about 20 minutes and can be served as a family meal or as part of a holiday buffet.
A big tossed salad and garlic bread can complete your menu.
CREAM CHEESE LASAGNA CUPS
24 fresh wonton wrappers
8 ounces reduced-fat cream cheese, softened
½ cup part-skim ricotta cheese
¼ cup shredded Parmesan cheese
1 egg, beaten
1 tablespoon chopped fresh Italian parsley or 1 teaspoon dried
Salt and black pepper
1½ cups prepared marinara sauce
2 cups shredded mozzarella cheese
Heat oven to 375. Spray a 12-cup muffin tin with nonstick cooking spray and set aside. Combine the cream cheese, ricotta, Parmesan and egg in a bowl. Stir until well-blended and then stir in the parsley; season with salt and pepper.
Place 1 wonton wrapper in the bottom of each muffin tin. Spoon a scant tablespoon of the cream cheese mixture over it and spoon some of the marinara sauce over the cheese. Sprinkle with some mozzarella. Repeat the layers, ending with mozzarella. Bake about 20 minutes. Cool for 5 minutes before serving.
Makes 6 servings.