Speedy Mini Lasagna Stacks with Pesto and Marinara Sauce
February 26, 2013 
How would you like a super fast way to make lasagna? I know I do a lot of pasta making from scratch on this site and I wanted to show you guys a really fast way to make lasagna without having to make or boil noodles and that would cook up much faster than regular lasagna. This is also a much lighter lasagna - it doesn't have any bechamel or ricotta cheese in it, just a little sprinkling of mozzarella on top to finish it off. And it's incredibly delicious. In fact, I think it's maybe my all time favorite lasagna.
The secret to this method is that you use won ton wrappers. Do you know that won ton wrappers are just fresh pasta sheets? That's right. And they are pre-cut and easy to use. You can find wonton wrappers in produce aisle in the refrigerated area. The pasta sheets are very thin and delicate, so there is no need to boil them prior to assembling the lasagna. I make little mini lasagna stacks with them - just layering the pasta sheets and the sauce. It's so simple and easy and because they are so light, they bake up in just about 20 minutes and then a few extra minutes to brown the top and melt the cheese.
it's the combination of of pesto and marinara that is so incredible!
This recipe is so light - I don't use any ricotta or bechamel sauce. I layer marinara sauce and pesto sauce together. The combination is out of this world - you really have to try it. I made my pesto with spinach, since basil is not that great this time of year. I love spinach pesto - it's so fresh and vibrant. In a pinch, you can use ready made pesto but honestly - you can make pesto in 30 seconds in your food processor, so why not make it fresh? It's so much better. Just substitute fresh spinach, if you want, for basil in a pesto recipe. This makes a great vegetarian main dish or a nice side dish.
You can make these mini lasagna stacks in separate au gratin dishes, which are nice to serve to guests. You can also just make up a batch in a regular baking dish. They are easy to scoop out and serve - no slicing lasagna here!
This makes a great vegetarian main dish or a side dish.
you can make these in individual serving dishes
Mini Lasagna Stacks with Pesto and Marinara Sauce
for a printable recipe click here
I use Nasoya brand won ton wrappers. Each package has 50 square pasta sheets in it.
You can do 4 mini lasagna stacks from each package, using 12 squares per lasagna
You can either make all 4 in one baking dish or use 4 individual small gratin dishes.
Note: You can make these lasagna stacks ahead of time. Just assemble and refrigerate. Remove from the fridge and allow to come to room temperature, about a half hour, before baking.
Ingredients:
- 1 package of wonton wrappers (I used Nasoya)
- ¾ cup freshly made pesto (I made mine using spinach)
- 1 cup marinara sauce (I added some red hot chili pepper to mine for a little spice)
- ¼ cup shredded mozzarella cheese
- 1 tablespoon toasted pine nuts
- 1 teaspoon dried oregano
- freshly ground pepper
Instructions:
Preheat oven to 350° F. Prepare either a baking dish or four small gratin dishes by spraying with a little nonstick cooking spray.
Layer the lasagna stacks by strarting with a square of pasta, spreading about a teaspoon of marinara sauce on top and then about a teaspoon of pesto on that. Add another square of pasta and repeat. You don't need much marinara sauce at all on each sheet and you can even skip every other layer for the pesto. It's up to you. Repeat layers until you have used 12 squares for each stack. Top with marinara, some pesto and a sprinkling of the mozzarella. Add a few pine nuts on top of each stack and then a pinch of the oregano and some freshly ground pepper. Cover tightly with foil.
If using individual gratin dishes, place them on a rimmed baking sheet. Bake the lasagna for about 20 minutes and then remove foil. Bake for an additional 7 -10 minutes, or until cheese on top has melted to your liking. Remove from oven and let sit for 5 minutes to set up a little before serving.
Note: You can freeze these lasagna stacks. To do this, place a sheet of wax paper on a small rimmed baking sheet. Remove each lasagna stack from the baking dishwith a spatula and place on the wax paper. Place in freeze until firm, about one hour. Place into ziplocks to freeze, removing as much air as you can or use your vacuum sealer.
Reader Comments (23)
These look delicious! I'm definitely going to try this for a quick weeknight dinner.
What a great idea for a single person!! Thank you!
My favorite part is actually the pine nuts. Love this all together though anda great way to use up some pesto I have in my freezer.
I always wanted to try these wonton wrappers for ravioli instead of always making fresh pasta dough and here you come out with this great dish!! Will definitely try it!! Thanks!!
Can you use these wrappers to make ravioli as well? Recipe looks wonderful
What a grand idea....
Some while back i made a crossover between eggpalnt parm and lasagnoa..using both tomato and pesto. I t recieved rave reveiws from my fellow chefs who originally thought the idea was lame.
These two sing together...my only other comment is that I would add some "tooth" to the mix with some roasted veg. & or protein.Perhaps some roasted eggplant or peppers . As always it is a delight to hear from you and to share your amazing talent and creations.
Wes from Wesipes
This is really clever and great way to keep portions under control - and avoid the mess of cutting into a big baking dish. Love!
This is awesome! We do something similar and make lasagna cupcakes using the wonton in a small muffin tin . . . makes a great party appetizer as well. I look forward to trying it with the pesto & marinara!!! Thanks!
Can't wait to try these! I have twin 4 yr old boys that eat and eat and eat so I think I am going to make a ton and freeze! Healthy and ready to go! Thank you for sharing this idea!!
These look great as individual portions - and perfect to entertain with!
Great idea Elane, I guess you're right, wonton wrappers are pasta! This would be fun for my Bunco girls!
What a neat idea! These look fantastic!!!!
How brilliant is this? So quick, so easy, so delicious, and no besciamella required! Thank you!
I made your stacked wonton lasagna tonight and we loved it. I had never made any type of pesto before and your right it was so very easy....loved the fresh spinach pesto. The only thing that I added your recipe was Italian sausage. Thank you for a great recipe.
Trying this today. Perfect for Lent! Thanks for the great food...keep it coming!
Genius!
I like your blog
I knew that I had to make these at first sight, but it took a couple weeks. Got the wontons last week, bought marinara yest. and make your Spinach Pesto. Used all the pesto-too much? The wontons certainly are very thin. I thought that I had set four down, and it was eight! Took them back apart, but did use several double layers intentionally. I put sliced mushrooms twice between layers. Had some leftover ricotta and used a little of that twice. Should have skipped ricotta, didn't enjoy it.
Then forgot the pine nut garnish! Rats. Put it on three remaining pieces going to freezer.
I loved how you had the wontons off set in some pictures. I did that but it wasn't noticeable. Will try again, as I certainly will be making these again. Very tasty.
What a great idea to combine Lasagne with pesto!
I love your blog! These all look so wonderful. Please check out my blog if you would like.
Hey Elaine,
As you may know, I love most of your recipes and have cooked several with excellent results. However, this lasagne using won ton wrappers was a disaster for me. I made the lasagne following your directions except I included a layer of sauteed mushrooms mostly to add a little mouth feel. The resultant lasagne was very pasty and had a raw dough taste which turned off many of my diners.Coming from New York, I had available many Asian groceries and I bought a brand of wrappers widely used by Chinese cooks in the neighborhood rather than the more expensive Nasoya brand. Could that have been the problem? . I've used this brand before to make ravioli with good results. Any ideas would be appreciated.
From The Italian Dish:
Joe: How thick were the won ton wrappers? They are usually very, very thin and will cook all the way through, no problem, in 20 minutes in this recipe. It must have been the brand because I just can't imagine them still having a raw dough taste after that amount of time. Very strange. Try again with the Nasoya brand.