Skinny Mini Lasagna

by Jen on April 16, 2012

Hi, and welcome!

Raise your hand if you like lasagna?  *raises hand*

Raise your hand if you find it a pain to make?  *raises hand*

Raise your hand if you think traditional lasagna is high in calories and fat?  *raises hand*

My husband loves lasagna, however, I rarely make it.  First off all, having to boil the noodles, cook the meat, mix the cheeses, layer it all together…

Then there is always a ton of leftovers because the boys eat like birds.  And no one in this house likes to eat leftovers for a week.

Well, I have finally found a solution to all of the above problems!


Since we enjoyed Taco Bites so much, I figured, why not use wonton wrappers for lasagna!  These Skinny Mini Lasagna’s are not only easy to make and create no leftovers, but as the name implies, they are also lower in calories and fat than traditional lasagna.  Serve these with a side salad and you’ve got a complete meal.


Skinny Mini Lasagna


Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Yield: serves 4

Serving Size: 3 lasagna cups




  • 12 wonton wrappers
  • 250g (1-1/2 cups) cooked extra lean ground beef
  • 1-1/2 cups low-sodium pasta sauce
  • 1/2 cup light ricotta cheese
  • 1/4 pkg. frozen chopped spinach, thawed
  • 2 Tbsp Parmesan cheese
  • 1/2 cup light Tex Mex shredded cheese
  • chopped parsley for garnish


  1. Preheat oven to 350F. Spray a muffin tin with non-stick spray and line each cup with a wonton wrapper.
  2. Bake wontons in preheated oven for approximately 8 - 10 minutes, until starting to get crispy. Remove from oven.
  3. Mix together cooked ground beef and pasta sauce. Put a small spoonful (approx 1/2 a Tbsp) of meat mixture in the bottom of each wonton. Then put a small spoonful of the ricotta/spinach mixture on top of the meat sauce. Finish off with another layer of meat sauce.
  4. Sprinkle shredded cheese on top and place back in oven for 10 minutes, or until wontons are browning around the edges.
  5. Garnish with parsley.

I’ve lightened up this recipe a few ways:

  • using wonton wrappers instead of lasagna noodles
  • using extra lean ground beef
  • substituting “light” ricotta cheese and “light” Tex Mex cheese for regular cheese
  • using a low-sodium and low-fat pasta sauce

The kids prefer this lasagna over the traditional one since it’s fun to eat!  I prefer it because I don’t have to spend an hour in the kitchen making it and I don’t have a fridge full of leftovers.

So the next time you are craving lasagna, but don’t want to go to all the trouble, make these Skinny Mini Lasagna’s!


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