My favorite part about this recipe is that it’s so portable. I made some for dinner and I saved the rest for lunches that week (plus a spinach salad because I’m “healthy”).
This my adapted recipe so it’s vegetarian! I did not use as many spices as Tracy did since I didn’t have them, but you can add basil, red pepper flakes, onion, and any other seasoning you wish (like regular lasagna).
- 1/2 cup boca ground ‘meat’
- 1/2 cup chopped mushrooms
- 2 tsp garlic, minced
- 1 1/2 tsp dried oregano
- 1/4 tsp salt
- 1/4 tsp pepper
- 1 jar tomato sauce
- 1 1/2 cups part-skim ricotta cheese
- 24 won ton wrappers
- 1 1/2 cups shredded part-skim mozzarella cheese
- Pre-heat oven to 375 F. Spray muffin tin with nonstick cooking spray.
- On the stove warm up Boca meat in skillet. Add chopped mushrooms and minced garlic to skillet. In a separate pot, pour in tomato sauce. After the mushrooms begin to turn brown (and by this time the meat should mostly be thawed), add them to the tomato sauce and leave on low heat.
- Line the muffin tin with one won ton wrap in each “cup.” Push down so it fits nicely in the cup.
- In a medium bowl, mix ricotta cheese, oregano, salt and pepper.
- Using a medium sized spoon (good for easy measuring), line the bottom of each won ton wrap with ricotta cheese, add a layer of tomato sauce, top with mozzarella cheese.
- Add another won ton wrap on top, repeat step 5 for new layer (I also added Parmesan cheese).
- Bake in the oven for about 10 minutes.
- Let cool for 5ish minutes and enjoy!
Makes 12 (I only made 8 in the pictures above–with lots of left over sauce! 🙂
- It may be better to pre-cook the won ton wraps so they are crispy on the bottom after baking (a couple/few minutes?).
- Do NOT use vodka sauce! (I did a trial run and I accidentally bought that sauce, it was okay, but not great. As my friend pointed out, it doesn’t mix well with the ricotta cheese.)
- It felt like it was almost impossible to find the won ton wraps, but I found them in the refrigerated section at Whole Foods.