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Easy Lasagne Muffins Recipe

by FarmgirlGourmet

Last week our family went of vacation with 3 other families.  They aren’t just any old families, but my previous work “husbands”.  When we lived in the Seattle area I worked for a major credit card company doing desktop support (and much more).  I worked a lot of hours and spent the majority of my life with Gordon, Andy and Tim.  Gordon proclaimed one day that he spent more time with me than with his wife, so I must’ve been his “work wife”.  Working with these guys for almost 4 years forged strong friendships.  After I left the company and moved 300 miles East, we still planned family camping events every summer.  Unfortunately, they became few and far between.  This year, Gordon’s wife Cary planned a super fun vacation on Lake Chelan here in WA.  Everyone was on-board and ready to reconnect for an entire week of fun, sun and maybe a cocktail or two.  One of the plans was to choose a different husband to help a wife cook dinner for a night.  4 nights of home cooked meals and 2 nights of eating out or leftovers.  It was a brilliant plan and we ate like royalty!  For the next 3 days I’ll be blogging the recipes of Kara, Angie and Cary.  Each unbelievably amazing.

Today is a recipe for Kara’s World Famous Spaghetti Sauce given to her by her mom, Bonnie.  The sauce cooks all day long in the slow cooker and is out of this world!  Seriously tasty stuff.

Are you ready for some serious pictorial enjoyment?  Fasten your seat belts this is a long one.  Let’s go make some sauce!

Start with 1 pound of hamburger and 1 pound of sausage.  I used Hot Italian, but you could use any type.  While on vacation Kara used some of my homemade garlic and red wine sausages.  Good stuff!

Break up the meats as best you can, unless you like it a little chunkier.  Either way, fry until the meat is cooked through.

Toss in a whole onion that’s been chopped and cook some more.

Add 4 chopped cloves of garlic, or more.  I added 6 or 7.  That’s how I roll.

Time for some herbs!  Kara adds 1 palmful of dried Italian Seasoning and dried oregano combined.  I have an abundance of fresh herbs in my garden right now, so I opted to go that route.  Whichever you have, add the herb, give it a stir and pour it into the slow cooker.

How do you say it?  HER-b or ER-b?  I roll the Martha way and say HER-b’s.  ๐Ÿ™‚

Do some wrist stretching because you’re about to use the can opener for a bit.  To the slow cooker you’ll need to add 4 – 15 oz cans of tomato sauce, 1 – 15 oz can diced tomatoes and 2 – 6 oz cans of tomato paste.  Don’t toss the paste cans, because you’ll need to fill them with red wine and add to the slow cooker as well.

Give it all a quick stir to incorporate and set the slow cooker for low and cook for 8 hours.  My slow cooker doesn’t have a temp setting, only time increments.  So I set it for 8 hours.  Go back and stir occasionally.

Gorgeous luscious sauce.  I would like to make a confession right now.  The Hubs and I stood over the sauce and ate quite a bit of it by teaspoonfuls.  We washed our teaspoons before going back for more.  ๐Ÿ™‚  It is so wonderful and tasty.  Mmm!

Now, for an interesting way to use Kara’s delectable sauce.

Chop up 5 basil leaves and toss in a small bowl.

Add 3 tablespoons of Mizithra cheese to the bowl.  This is an Italian sheeps milk cheese that’s readily available at most supermarkets in the specialty cheese section.  If you can’t find it, you can use mozzarella instead.

You’ll need a small container of low fat ricotta, or make your own by following my easy recipe for Ricotta.  Give it a stir and set aside.

Spray your large muffin tin with cooking spray and line each with a wonton wrapper like so.

Using a small hinged scoop, place 2 scoops of the cheese mixture on top of the wonton wrapper.  Alternatively you could just use a teaspoon and drop 2 teaspoons of mixture.

Top with about 1 tablespoon of Kara’s outrageous sauce and repeat with another wonton, cheese and sauce.

For the last later, add the wonton wrapper, 1 dallop of cheese mixture and sauce to cover.

Top with a tablespoon or so of more grated Mizithra cheese.  Pop in the oven that’s been preheated to 375 and bake for 25 minutes uncovered.  Run a knife around the edges and serve with a big garden salad.  DELISH!!

Many thanks to Kara for sharing this recipe with me and allowing me to share it with you!

Lasagne Muffins
Yield: 6 servings

Lasagne Muffins

An easy recipe for single serving lasagna's with a rich red sauce.


Spaghetti Sauce Recipe

  • 1 pound ground beef
  • 1 pound ground Italian sausage, spicy or mild
  • 1 large yellow onion, diced
  • 4 cloves garlic, minced
  • 2 tablespoons Italian Seasoning
  • 2 tablespoons dried oregano
  • 1 - 15oz can diced tomatoes
  • 2 - 6oz cans tomato paste
  • 4 - 15oz cans tomato sauce, or 2 - 28oz cans
  • 12oz red wine
  • salt & pepper, to taste

Lasagne Muffins

  • 2 cups Spaghetti Sauce (above)
  • 18 wonton wrappers
  • 1 - 15oz container low-fat ricotta cheese
  • 9 tablespoons Mizithra cheese, grated and separated
  • 5 fresh basil leaves, chopped
  • Cooking spray


Spaghetti Sauce

  1. Spray a large skillet with cooking spray and add the hamburger and sausage. Break up the meat as fine as possible with a wooden spoon. Add the onion, garlic and seasonings and continue to cook for about 5 minutes. Add to the slow cooker and turn it on to low.
  2. Add the cans of tomato, the red wine and season with salt and pepper to taste. Stir to incorporate and place lid on and cook for 8 hours on low. Stir occasionally.

Lasagne Muffins

  1. Preheat the oven to 375. 
  2. In a small bowl add the ricotta, 3 tablespoons of Mizithra cheese and the chopped basil and stir to combine. Set aside.
  3. Spray a large muffin tin with cooking spray and line each with 1 wonton wrapper. Using a small hinged scoop or a teaspoon, drop 2 teaspoons of cheese mixture in each lined cup. Top with 1 heaping tablespoon of sauce. Repeat with wonton wrapper, cheese and sauce. On the last layer (3rd) place 1 teaspoon of cheese on the wonton wrapper, cover with sauce and sprinkle with 1 tablespoon of Mizithra cheese. 
  4. Bake for 25 minutes uncovered. Run a sharp knife around each muffin and remove from the pan carefully to a serving platter and serve.


Sauce freezes well!

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Cary August 25, 2011 - 10:31 am

So making this before I go back to school! Maybe on Sunday for my in-laws bday celebration! Looks wonderful and so pretty! Miss you!

fondant cake recipes August 23, 2011 - 6:55 pm

I made your recipe and the whole family loved it, thanks ๐Ÿ˜‰

eruditeeats August 23, 2011 - 6:37 pm

This looks delicious. I cannot wait to try this in the fall. It would be fun to make for a dinner party. Thanks for sharing.

best smoothie recipes August 23, 2011 - 5:43 pm

Your recipes never cease to amaze me! I find myself wanting to try out all of them!

best salad recipes August 23, 2011 - 5:30 pm

Definitely on my โ€˜must tryโ€™ list..thanks for sharing your wonderful creations

asian recipes August 23, 2011 - 5:22 pm

Such a delicious dish, gorgeous photos as well.

Karen August 22, 2011 - 9:14 pm

I’m so in love with your mini lasagnas…I’ve been testing individual lasagna dishes, but none of them are anywhere near this cute! This all day sauce sounds incredible…love using the slow cooker for stuff like this!

A SPICY PERSPECTIVE August 22, 2011 - 7:21 am

What gorgeous presentation home sch a homey dish. LOVE it!

marla August 21, 2011 - 6:54 am

Sounds like such a fun meeting with friends and these lasagna muffins look amazing!

Elle August 19, 2011 - 10:49 am

Wow, what an amazing vacation! It’s so great that you still all keep in touch. The food is fabulous!

EA-The Spicy RD August 18, 2011 - 5:51 pm

Absolutely love this idea for lasagna in muffin tins! Makes me want to head to the store ASAP to buy LARGE muffin tins. Lovely!

Calamity Kate August 18, 2011 - 3:32 pm

These both sound amazing and if I wasn’t at the beach right now I would be in the kitchen. I can’t wait to whip up a batch!! Kate

DessertForTwo August 18, 2011 - 3:03 pm

What a great way to use wonton wrappers without having to make an Asian-flavored meal. Love it!

Wanna Be A Country Cleaver August 18, 2011 - 1:03 pm

I love these – now I can finally use the rest of the wonton wrappers from my oven fried salmon wontons!! Brilliant. ~Megan

misscherryjones August 18, 2011 - 12:01 pm

YUM! I am planning on making these this fall. What do you think about freezing after cooked. I live alone, so these would be lovely single servings for me to take to work.

Farmgirl Gourmet August 18, 2011 - 11:48 am

@greenbluffgirl – I sold my house at the beginning of last summer and was without a garden until this year, so I am completely out of canned Toms. ๐Ÿ™ This year though….you better believe I’ll be putting up some cans.

greenbluffgirl August 18, 2011 - 11:45 am

Excellant idea with the wonton wrappers, although I use Turkey meat and c’mon farmgirl, canned tomatoes? LOL ok in a pinch, I’ll give ya that- but this time of the season, the fresh is best.

Farmgirl Gourmet August 18, 2011 - 11:44 am

@Mike – they just turned out perfect like that. ๐Ÿ™‚

Mike Chavez August 18, 2011 - 11:39 am

Looks very yummy! Did you “toast” the cheese on top or did they just turn out like that straight from the oven?

Marnely Rodriguez August 18, 2011 - 11:38 am

holy jesus!!!!! I need to make this! need a slow cooker! need to get wonton wrappers! AH! Love it, bookmarking for winter cause that’s when I plan on binging ๐Ÿ˜‰ thanks for sharing!

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