My family loves Italian food. One of our favorites is lasagna. I love to eat it, but I hate to make it. It can be a huge pain to make. From boiling a pot of water, then boiling the noodles, then layering everything and then finally cooking it for an hour. It can be very time consuming.

This recipe takes lasagna and turns it into a portable, easy to make and bite sized dinner. The kids love it and it is super easy to take the leftovers to work for lunch the next day.

Easy Lasagna Muffins

1 pound burger, cooked

32 wonton wrappers

8 ounces cottage cheese

14.5 ounce can of stewed tomatoes, diced

2 cups spaghetti sauce

8 ounces shredded cheese

Grated Parmesan cheese

Place one wonton wrapper in the bottom of each of 16 greased muffin cups in the bottom of two muffin tins. Place a thin layer of burger, a thin layer of cottage cheese, a thin layer of spaghetti sauce, a few pieces of diced tomatoes and a sprinkle of shredded cheese over the wonton. Lay another wonton on top of the top cheese layer and then repeat the layering process above. Sprinkle a little Parmesan cheese over the top layer and then place the tins in the oven and bake for 18-20 minutes at 375 degrees.

Joy Larson is a mother of four boys, graduate of the University of Montana, animal lover and writer.


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