Philly Cheesesteak Wonton Lasagna

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

Ingredients:

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

Dale's Seasoning

Black pepper

Garlic salt

Secret Sauce: mayo, spicy brown mustard (3:1) - not optional

Optional: cheese- provolone, pepper jack, or mozzarella 

Steps:

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

Ingredients:

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

Steps:

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. :)

Stuffed Shell & Mini Bell Pepper Medley with Turkey Meatballs

There's a first for everything...

Stuffed Shells & Mini Peppers! Yum.

Servings: 8-12
Ingredients:

Ground Turkey

2 eggs

3-4 cups of ricotta

2 cups of shredded cheese

1 cup of shaved Parmesan

2.5 cups of grated Parmesan

1/2 onion, chopped

1 green pepper, chopped

1 package of sliced baby bella mushrooms

1 large can of crushed tomatoes

24-32 oz of your favorite tomato sauce

1-2 cups of bread crumbs

10-12 mini bell peppers

1 package of jumbo pasta shells

Spices: garlic, oregano, salt, pepper, garlic salt, crushed red peppers

Steps:

1. Combine: turkey, 1 egg, 1 cup of breadcrumbs, oregano, salt & pepper. Mix well and form mini meatballs. *If the mixture is too sticky, add more bread crumbs.

2. Pan fry on a higher heat to brown the outsides and set aside.

3. Saute chopped mushrooms, green peppers and onions for 5-10 minutes. Once the onion is translucent add the sauce, crushed tomatoes, 1/2 cup of grated Parmesan, and spices: garlic salt, crushed red pepper (a lot), and oregano. Simmer on low.

4. Cut stems and remove the seeds from the mini bell peppers.

5. Coat the bottom of a large lasagna pan with the veggie sauce. 

6. Mix the ricotta, the remaining grated Parmesan, shredded cheese, 1 egg, 1/2 cup of bread crumbs and spices (garlic salt, pepper, oregano). Pipe the mixture into the mini peppers and cooked shells using a ziploc bag.

7. Arrange the stuffed shells (seam side down) and peppers in the dish on top of the sauce.

8. Add the sauce on top; just enough to cover the peppers and shells. 

9. Place dish in a preheated oven (375 degrees) for 40-45 minutes. Top rack, uncovered.

*Add the meatballs about 15-20 minutes into the cooking.

10. Add the shaved Parmesan cheese during the last few minutes and enjoy!

Next time I am adding:

1. Spinach to the ricotta mixture

2. Minced garlic to the turkey meatballs

3. Whole mushrooms to the baking step at the end

4. Other/more veggies to the sauce!

Wonton Lasagna

Chicken-Spinach-Pesto Lasagna

Inspiration: Trey sending me this link - Healthy Recipes

Above you see a photo of the finished product

This recipe is so LIGHT & TASTEY! 

If you are watching the calories or the clock this is a perfect option! Half the calories of a traditional lasagna with minimal prep time!

My grocery shopping totaled only $13 for this meal (enough to feed 5-6); I was lucky to have about half of the ingredients at home!

INGREDIENTS:

2 cups of part skim ricotta

2 or more cups of shredded chicken

6 tablespoons of your favorite pesto (I used sun dried tomato pesto)

1 cup of mozzarella

1/4 cup of parmesan cheese

5 oz. of baby spinach

1 8 oz. jar of roasted red peppers

One large egg, beaten slightly

1 package of wonton wrappers (I used about 30-40 pieces)

Garlic salt or your favorite Italian seasoning - I use a parmesan garlic bread dip seasoning

Before baking...

STEPS:

1. Preheat over to 350 degrees F

2. Marinate (Italian dressing), grill, and shred chicken - we used a Foreman

3. Prepare the cheese by combining ricotta, 1/2 of the parmesan, 2 tablespoons of pesto, egg, garlic salt

4. Cook spinach in a large pan with 1/4 cup of water on medium high...a few minutes until wilted

5. Cover the bottom of your favorite lasagna dish with the remaining pesto. If you don't have enough, add more!

6. Layer wonton wrappers, slightly overlapping, to cover the entire bottom

7. Layer 1/2 of the ricotta cheese mixture evenly over the wontons

8. Add sliced roasted red pepper and chicken

9. Layer with another layer of wontons, then ricotta cheese mixture, chicken, remaining peppers, half of the spinach and parmesan cheese

10. Now add the final layer of wontons topped with the remaining spinach, mozzarella cheese and your favorite seasoning

11. Cover tightly with foil and cook for 20 minutes

12. Uncover and cook an additional 10 minutes or until melty and starting to brown around the edges.

My slice! 

Conclusion

Success.

-Cutting into this wonton lasagna was surprisingly easy; everything stayed in place and I was able to cut perfect slices and serve each in tact! :)

-Each bite was better than one before. The difference in texture wasn't very noticeable.

-My cheesy, saucy, Italian craving was fulfilled...without feeling weighed down and ready for bed! 

What I may try next time:

1. Add fresh minced garlic in the layers with the chicken

2. Add crushed red pepper before baking

3. Experimenting with different veggies...just not too many as that may become too soggy

Wohoo!

I highly recommend this light dish, especially if you're trying to impress a light eater...or even a vegetarian (just don't add the chicken...follow the original recipe).

I love making something I've never attempted before and hearing "this is SO GOOD", "OH MY GOD SARA, YOU DID IT AGAIN", "I've never had anything like this before, and I love it!". 

(The person responsible for the above quotes is my one and only, Trey)

**Wonton wrappers are found in the produce section, refrigerated area, near the tofu

ENJOY!

Chicken Lasagna!!

Roasted Garlic, Multi-Colored Peppers, & Chicken Lasagna!

This was just dreamy!

MUCH lighter than traditional lasagna...

I followed this recipe: http://www.fortheloveofcooking.net/2009/10/chicken-and-roasted-garlic-lasagna.html

In the making...

I grilled the chicken the same way I do for the enchilada recipe:

1. Marinate in Mojo for at least 1 hour

2. Grill

3. Shred

ALSO. I only have two layers of ricotta, first layer: spread ricotta mixture sparingly, 2nd layer, plopped the rest in there and spread to even out!

And the final product!

THIS WAS SO GOOD....

Pasta bake!!!!

This was the first time I made this recipe, and it was bomb! 

Perfect for feeding up 6 people, easy to store, and yummy left overs!

I'll be making this again...

Ingredients:

1 box of mini penne rigate pasta (wheat)

1lb of ground turkey

Medium container of ricotta (reduced fat)

1 cup mozzarella/italian cheese medley

1/2 cup cottage cheese (low fat)

1.5 jars of your favorite tomato sauce

1/2 large white onion diced

lots of garlic

seasoning: garlic powder/garlic salt, salt, pepper, oregano, crushed red pepper, onion powder

Instructions:

PASTA 

1. Follow instructions on box. Drain, toss with a spoonful of olive oil (to avoid sticking together) and set aside.

SAUCE

1. In a LARGE pan, heat up (medium high) a bit of olive oil and toss in the ground turkey and diced onion (feel free to add green peppers, mushroom, whatever)

2. Brown meat and and make sure onions are translucent.

3. Add garlic and crushed red pepper, simmer for about two minutes.

4. Add sauce and oregano and mix

5. Set heat on low and cover while you start the cheese mixture.

CHEESE

1. Empty entire contents of ricotta, the mozzarella and cottage cheese into a bowl.

2. Add pepper (fresh ground is best), garlic powder (about a teaspoon) and several dashes on onion powder.

3. Mix and leave out until it reaches close to room temperature.

*Taste and make sure you like it...sometimes I add some parmesan/romano grated cheese to enhance flavor*

PREP

1. Once sauce is tasty, spicy, and flavorful enough to your liking, toss in the pasta and MIX WELL

(this is why we need a LARGE pan, wok, or whatever you will be using)

2. Spray dish with Pam or just oil it.

3. Scoop about half of the pasta+sauce into pan and flatten out with a spatula.

4. Use that spatula to spread the entire contents of the cheese mixture over the pasta.

5. Scoop remaining pasta+sauce onto the ricotta cheese mixture.

6. Use your favorite cheese to cover the top!

BAKE

1. Cover with foil and bake at 375 degrees fahrenheit for about 25 minutes

2. Uncover, change temperature to 400 degrees and bake until golden brown (10-15 minutes)

3. Enjoy! (normally they say to "cool", but anyone who knows me understands that I cannot "wait and allow to cool")