Muffin Tin Lasagnas

Muffin Tin Lasagnas

On a recent trip to visit my sister and her family, my wife and I were treated to a delightful array of meals. I had the pleasure of helping with most of the meals, both because I enjoy cooking, as well as to help alleviate the burden of cooking for a group of 9. On the very first night we were there, she made us this recipe for Muffin Tin Lasagnas, which is a hands-down winner of a recipe. It’s simple to make, tastes absolutely delicious, and is a quick-and-easy go-to recipe for both an entrée or a side dish. It’s also a wonderful dish to serve when you want or need to use different ingredients for different people, like making half with a meat filling and half with veggies, thereby catering to both vegetarians (like me) and non-vegetarians at the same time. If you’re a fan of lasagna, you must try this recipe. You’ll be glad you did!


  • 1 large egg, lightly beaten
  • 8 oz. part-skim ricotta cheese (or cottage cheese)
  • 1 c. (4 oz.) shredded Italian cheese blend, divided
  • 1 tbsp. olive oil
  • 24 wonton wrappers (or three packs of Pillsbury Crescent Rolls (24 total rolls))
  • 12 oz. pasta sauce
  • Optional: Crumbled ground beef or sausage, cooked
  • Optional: Diced veggies (e.g. bell peppers, tomatoes, zucchini, squash)
  • Spices and herbs, to taste


  1. Preheat oven to 375° F. In a bowl, mix the egg, ricotta/cottage cheese, and 3/4 c. Italian cheese blend.
  2. Grease a 12-muffin cup pan with oil, and line each with two wonton wrappers (or two crescent rolls) so the bottom and sides are covered. Fill each with a spoonful of the cheese mixture, pasta sauce, and optional meat and/or veggies until filled just below the top of the muffin cup. Top each with remaining Italian cheese blend.
  3. Bake for 20-25 minutes, or until cheese is melted and filling is heated through. Top with herbs and fresh grated Parmesan cheese, as desired.


It’s easy to make small substitutions for this recipe, as noted above. For instance, you can use either wonton wrappers or crescent rolls, depending on what you have on hand. Or to “healthify” the recipe a bit, you can use cottage cheese in place of the ricotta. And for the fillings, you can use veggies, meat, a combination of them, or just cheese! It’s completely up to you and your own taste and preferences. Whatever way you make it, you will be pleased with this recipe!

Bon Appétit!

Shameless Plug: In addition to being an amazing cook, my sister, Ruth, is also a writer and author of the blog TruthNotes. You should seriously check out the website. While this site helps feed your physical self, her site will help feed your spiritual self. It’s good stuff. Trust me.


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