Mini Lasagna Stacks with Marinara and Pesto Sauces

Mini Lasagna Stacks with Marinara and Pesto Sauces

Recipe from The Italian Dish Blog

 Ingredients

1 package of wonton wrappers
¾ cup freshly made pesto
1 cup marinara sauce
¼ cup shredded mozzarella cheese
1 tablespoon toasted pine nuts
1 teaspoon dried oregano
freshly ground pepper 
Chili pepper (optional)

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 starting 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.

I used store bought marinara and pesto because I was in a hurry.
You can do that, too but homemade is better!
Just in case, I put a pesto recipe at the bottom of this post.

Had to celebrate the Chinese wontons, with a little blue & white china + Chinese figures.

Wonton wrappers.

This is all the ingredients you will need.

You can freeze these stacks for later and pop it in the oven.

This is what a serving looks like, yummy and so easy!

Toasted pine nuts are wonderful. 

Two stacks of the cooked wonton lasagna.

I didn't use gratin dishes, but you certainly could!

I was hesitant to try them at first but when I did, wow...

This was so good & quick!
Everyone was raving. 
Gotta love that.

I think it is a great dish for the winter months.

Tell me what you think, dear readers.



Love,



Peggy

Basil Pesto Recipe

 Ingredients

1 cup walnuts or pine nuts
Coarse salt and ground pepper
8 cups (4 ounces) lightly packed fresh basil leaves 
 2 garlic cloves, coarsely chopped
 2/3 cup extra-virgin olive oil

Preheat oven to 350 degrees. Spread nuts evenly on a rimmed baking sheet; toast in oven until golden and fragrant, tossing once, 8 to 10 minutes. Let cool completely.

 Meanwhile, bring 4 cups salted water to a boil; add basil, and submerge with a spoon. Immediately drain in a colander. Rinse with cold water until cool, then pat basil completely dry in paper towels.

 In a food processor, combine nuts, basil, and garlic; season generously with salt and pepper. Process until nuts are finely chopped. With machine running, pour oil in a steady stream through the feed tube; process until smooth. Use immediately, or freeze.

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