I love cooking, but on work nights I don't want to be too fussy. Cooking can sometimes get a little complicated in my house due to the fact that my husband is mostly carnivorous (and picky) and while I do eat meat, I like vegetables and most importantly I like variety. This difference can create tension. Serious tension. Enter Wonton Lasagna. I've decided this recipe has saved my sanity and perhaps my relationship. You can make some vegetarian. You can make some meat-tastic. You can make some with both. Most importantly, you can keep the peace at home. And it's easy to make too.
You'll notice that this recipe is free-form and doesn't include measurements. Use your tastebuds and don't stress over precision. Taste matters most.
What you need:
Wonton or Gyoza Wrappers (from the Frozen Section of your local grocery store)
Red Sauce (Homemade or Store Bought, whatever you prefer)
Shredded Mozzarella Cheese
Italian Seasonings of your choosing (think Basil, Marjoram, Parsley, etc. Fresh is always better!)
Vegetables of your choosing (optional, think eggplant, zucchini, spinach,etc.) + minced garlic, diced onion
Ground meat of your choosing (optional) +minced garlic, diced onion
Cook the Veggies/Meat:
Heat olive oil in a pan over medium heat. Add garlic + onion and cook until translucent. If using veggies, shred or cut to 1/4 thickness. Season veggies/meat with Italian seasonings, salt and pepper. Add veggies or meat (if both, do separately!) to hot pan. Cook vegetables until slightly browned and softened. Cook meat through. Set aside.
Season the Ricotta:
Salt. Pepper. Italian Seasonings. Parmesan Cheese. To taste.
Place wonton wrapper at base of ramekin. Add spoonful of sauce. Add layer of ricotta. Add veggies or meat. Sprinkle some mozzarella. Repeat until ramekin is filled with several layers. Final layer should be wrapper, sauce, ricotta and mozzarella.
Bake at 375 for about 20 minutes or until top is bubbly and slightly browned.