Although not conventional, wonton wrappers are the perfect stand-in for noodles in this muffin-tin mini lasagna recipe. Once you get the hang of making this healthy vegetarian lasagna recipe in your muffin tin, experiment with different fillings to suit your fancy.

Hilary Meyer
Source: EatingWell Magazine, March/April 2014


Read the full recipe after the video.

Recipe Summary

1 hr 25 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 375 degrees F. Coat a 12-cup nonstick muffin tin with cooking spray.

  • Whisk milk and flour in a small saucepan. Bring to a boil over medium-high heat, whisking constantly, until bubbling and thickened enough to coat the back of a spoon, about 3 minutes. Remove from heat and whisk in Asiago and pepper to taste.

  • Heat oil in a large skillet over medium-high heat. Add shallot, mushrooms and salt and cook, stirring occasionally, until the mushrooms release their liquid, 3 to 5 minutes. Add asparagus and cook, stirring, until just beginning to soften, about 3 minutes.

  • Place a wonton wrapper into the bottom and partway up the sides of each muffin cup. Combine ricotta and pesto in a medium bowl. Spoon about 2 teaspoons of the ricotta mixture into each muffin cup. Spread about 2 teaspoons of the Asiago sauce over the ricotta and top with about 1 tablespoon of the vegetable mixture. Place another wonton wrapper over the filling, pressing down gently to form a "cup." The corners of the wrappers will stick up, forming 4 little points. Repeat with another layer of the ricotta mixture, Asiago sauce and vegetables. Coat the tops with cooking spray.

  • Bake the mini lasagnas until the tips of the wonton wrappers are golden brown and the filling is bubbling, 18 to 20 minutes. Let cool in the pan for 5 minutes. Loosen and remove with a paring knife. Serve warm.


Equipment: Nonstick muffin tin with 12 (1/2-cup) cups

Nutrition Facts

339 calories; protein 15.9g; carbohydrates 28.9g; dietary fiber 2.3g; sugars 3.8g; fat 18.1g; saturated fat 6.7g; cholesterol 33.6mg; vitamin a iu 973.9IU; vitamin c 4mg; folate 119.2mcg; calcium 363.4mg; iron 2.2mg; magnesium 32mg; potassium 374mg; sodium 563.1mg; thiamin 0.3mg.

Reviews (7)

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11 Ratings
  • 5 star values: 6
  • 4 star values: 5
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
Easy Impressive and DELISH! These were so delicious and I am going to use them for a brunch along with some of the other muffin recipes. Make sure to allow for at least 2 of these per person because could eat SEVERAL they are THAT good! Pros: Can be eaten carefully with fingers very easy to prepare full of flavor Cons: none Read More
Rating: 5 stars
Wonderful flavor combos even if you don't like mushrooms I made these tonight and they were very good! The asiago cheese really made the dish. I don't generally care for mushrooms but I cut them very thin and pretty much didn't notice them at all. Unlike others I found that I almost ran out of the cheese mixture so be careful not to use generous tsp's. I followed the recipe except I added garlic to the vegetable mix. I'd also like to make my own pesto next time but I'd rather do that in the summer when I have plenty of fresh basil to work with. Read More
Rating: 5 stars
I made these last Easter & my family loved it! Absolutely will make these again. Read More
Rating: 5 stars
Family of 4 loved these! I made it exact - only I used regular bellas and added Canadian ham on a few muffins AND it took two won tons for the bottom layer and one in the middle layer. The assembly instructions are perfect. It all fits into one muffin pan - I only had leftover milk and cheese mixture. They were awesome. We always keep extra homemade pesto in small portions in the freezer. The combination of the ingredients make for a very satisfyingly flavorful dish. My two toddlers thought it was delish. Pros: Won tons are a fun way to eat lasagna Read More
Rating: 4 stars
delicious! these are delicious! i had some leftover phyllo dough and used several 1/4 sheets in place of the wanton wrappers and it worked great Read More
Rating: 4 stars
wonderfull I made these the other day of course I didn't read all directions carefully and put all filling in at once.When I put on the second wonton wrapper I added 1 teaspoon of marinara sauce to keep it from drying out.Great taste and perfect portion. Pros: delightfull Cons: takes a little prep time Read More
Rating: 4 stars
Delicious I don't like mushrooms so I left those out and deglazed the pan with a couple tablespoons of white wine when sauteing the asparagus. The wonton wrappers get crunchy at the edges contrasting with the soft cheesy filling. I'd love to make this again maybe with sauteed spinach or other greens. Pros: Tastes great and already portioned out nicely Cons: Lots of dirty dishes. Read More
Rating: 5 stars
This mini lasagna was very savory and satisfying. It was packed with a lot of scrumptious flavors. Wonder if it could be made ahead and put in the freezer for later use? If so what would be the recommended way to reheat heat it? Read More
Rating: 4 stars
could be finger food I' m going to try these in a mini muffin tin the next time I need an appetizer or finger food Pros: perfect portions came together easily Cons: could have doubled the recipe for my family Read More