Recipe Ingredients
- 1 large egg, lightly beaten
- 1 (15-ounce) container Galbani® Part Skim Ricotta Cheese
- 2 cups Borden® Finely Shredded Six Cheese Italian Shreds
- 3 tablespoons extra-virgin olive oil
- 24 square wonton wrappers
- 2 cups of tomato sauce
- Freshly chopped parsley
Recipe Directions
- Preheat the oven to 375°F.
- In a mixing bowl, combine the egg, ricotta cheese and 1 cup of the shredded cheese. Mix well.
- Generously brush a 12-cup muffin pan with olive oil and line each muffin cup with a wonton wrapper. Fill each wonton wrapper with 1 tablespoon of the ricotta mixture and 2 tablespoons tomato sauce. Place a second wonton wrapper, rotating the corners and pressing down at the center, into each muffin cup. Repeat with a second layer of ricotta and sauce. Sprinkle the top of each muffin cup with the remaining shredded cheese.
- Bake for 20 minutes or until the cheese is melted and bubbly. Let cool for a couple of minutes before sliding out the Muffin Pan Lasagnas. Finish with freshly chopped parsley.
