Philly Cheesesteak Wonton Lasagna
This was pretty magical, really. My second "wonton" recipe on the blog and I've become obsessed.
Has anyone ever tried using wonton wrappers in place of lasagna noodles? Try it, please. You'll find a ton of "Lasagna Cup" recipes when you google: 'wonton lasagna', and NO, that is not what I am talking about. This is 100% better, and you get a full sized, actual lasagna, not an appetizer. Wonton lasagnas are so light, you'll never regret going back for seconds, or thirds. And most importantly, making this is SO much easier (and faster) than traditional lasagna.
I made a vegetable-pesto version of this wonton lasagna for NYE dinner and WOW, it was a huge hit. Yesterday I made amazing Philly's...
Put 2 and 2 together and boom!
(We all can really thank my husband for this creation)
How'd I do it? Check it out:
Philly Cheesesteak Mix:
Servings: 6-8 (this makes enough for a couple of meals, use the mix for lasagnas, Philly's, pizzas, anything!)
Prep time: 15 minutes
Cook time: 25-30 minutes
1 lb of deli sliced top round roast beef, sliced thin
1 tablespoon of olive oil or butter
2 green bell peppers, sliced
1 large onion, sliced
1 large container of sliced mushrooms
Secret Sauce: mayo, spicy brown mustard (3:1) - not optional
Optional: cheese- provolone, pepper jack, or mozzarella
1. Heat olive oil/butter in a large skillet over medium-low heat and saute the vegetables for about 10 minutes. Splash Dale's seasoning, about 4-3 tablespoons, while cooking.
2. When cooked to your liking, drain vegetables of juices and set aside.
3. Cook the roast beef (cut the slices into 1 inch strips) until slightly browned, in the same pan. Add a pinch of salt to the roast beef.
4. Add vegetables to the cooked roast beef and cook for a few minutes. Add black pepper and garlic salt in this step. I add a lot pepper, probably too much. Love it.
5. If you are making philly cheesesteak sandwiches, feel free to melt the cheese right in the pan (just cover with lid for a minute).
Wonton Lasagna Contruction
Cook time: 35 minutes
Glass/ceramic lasagna pan (standard size)
Wonton wrappers (1 package)
1/2 cup of secret sauce: mayo and spicy brown mustard (3:1)
1 cup mozzarella cheese
2 cups ricotta cheese
1/2 pound deli sliced pepper-jack cheese
Salt and pepper
1. Preheat oven to 350f.
2. Using a spatula, spread the secret sauce evenly, on the bottom of the lasagna dish.
3. Arrange wonton wrappers over the sauce, slightly overlapping.
4. Mix 1/2 of the shredded mozzarella, ricotta, black pepper and salt (to your liking) in a mixing bowl.
5. Spread 1/2 of the ricotta mixture over the first layer of wontons.
6. Sprinkle the Philly cheesesteak mix, generously, over the ricotta cheese.
7. Arrange sliced pepper jack cheese over the meat mixture.
8. Add 2nd layer of wonton wrappers over the cheese.
9. Spread the remaining ricotta mixture over the wontons.
10. Add 2nd (generous) layer of Philly cheesesteak mix.
11. Drizzle secret sauce over the meat using a ziplock bag (cut the corner of the bag).
12. Arrange your 3rd layer of wontons over the meat.
13. Add your final layer of Philly cheesesteak mix (this layer shouldn't be as 'generous').
14. Arrange pepper-jack cheese slices over the meat and sprinkle remaining mozzarella cheese.
15. Finish with black pepper.
16. Cover with aluminum foil and bake for 20 minutes.
17. Uncover after 20 minutes and cook for an additional 15 minutes, or until the corners are slightly browned and cheese is gooey and melty.
ENJOY. I hope some of you make a wise decision and try this out. :)