Mini Lasagnas Recipe

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Lasagna is one of my specialties. Check out my full sized Authentic Italian lasagna recipe HERE. Sometimes though, it’s fun to try something new! And these little Lasagna “cupcakes” are so cute and the kids absolutely loved them! They loved helping me make them too.

Mini Lasagna

• Annette’s Italian Sauce found HERE or your favorite meat sauce recipe
• One package egg roll wrappers
• 1-15 oz. container ricotta cheese
• 2 teaspoons Italian Seasoning
• 1/2 cup Parmesan Cheese
• 2 cups mozzarella cheese
• 1 egg

Make the Italian Sauce, or use your favorite meat sauce recipe. Spray the muffin tins with non stick spray. Cut the egg rolls into 4 smaller squares.

Mix the ricotta cheese with the egg, Italian seasoning and Parmesan cheese in a separate bowl. Start by laying one of the egg rolls inside the muffin tin.

Add one teaspoon ricotta mixture then one teaspoon meat sauce mixture.

Add another egg roll so the points are opposite the first layer. Repeat by adding cheese, meat mixture then sprinkle mozzarella cheese on top and sprinkle with Italian seasoning.

Repeat for all the muffin tins. This is when it’s nice to have some help 🙂

Bake at 350 degrees for about 15 minutes or until the egg roll dough started to turn brown. I really like to use my stoneware muffin pan for this recipe. I also used the metal muffin tin and they were not as good. You can get a Stoneware Muffin panthrough Amazon.

Remove from pan and let them cool for at least 10 minutes so you don’t burn your mouth with the sauce! Enjoy!

~Annette