WONTON WRAPPER LASAGNA RECIPES
MUFFIN-TIN LASAGNAS RECIPE: HOW TO MAKE IT - TASTE OF HOME
This is a super fun way to serve lasagna for make-ahead lunches, potlucks or other fun get-togethers. My daughter took some of these to work and by noon was emailing me for the recipe. —Sally Kilkenny, Granger, Iowa
Provided by Taste of Home
Categories Dinner
Total Time 30 minutes
Prep Time 10 minutes
Cook Time 20 minutes
Yield 1 dozen.
Number Of Ingredients 7
Steps:
- Preheat oven to 375°. In a bowl, mix egg, ricotta cheese and 1-1/4 cups Italian cheese blend., Generously grease 12 muffin cups with oil; line each with a wonton wrapper. Fill each with 1 tablespoon ricotta mixture and 1-1/2 tablespoons pasta sauce. Top each with a second wrapper, rotating corners and pressing down centers. Repeat ricotta and sauce layers. Sprinkle with remaining cheese blend., Bake until cheese is melted, 20-25 minutes. If desired, sprinkle with parsley.
Nutrition Facts : Calories 414 calories, FatContent 19g fat (9g saturated fat), CholesterolContent 83mg cholesterol, SodiumContent 970mg sodium, CarbohydrateContent 36g carbohydrate (8g sugars, FiberContent 2g fiber), ProteinContent 22g protein.
LOBSTER WONTON AND CORN CHOWDER | KAREN'S KITCHEN STORI…
Home made wontons filled with lobster and gently cooked in a delicious fresh corn chowder!
Provided by Karen's Kitchen Stories
Total Time 2 hours 30 minutes
Prep Time 1 hours
Cook Time 1 hours 30 minutes
Number Of Ingredients 16
Steps:
- Cut the kernels from the cobs and set the kernels aside. Place the cobs, onions, lemongrass, and garlic into a 6 quart saucepan or Dutch oven and add the water.
- Bring the pot to a boil and then reduce the heat to a simmer. Cook, partially covered, for one hour.
- Using tongs, remove the corn cobs from the pot and discard. Skim out all of the rest of the solids (onion, lemongrass, and garlic) with a skimmer or a fine mesh sieve.
- Stir in the coconut milk, half of the corn kernels, the diced potato, and the curry powder. Return to a simmer, and cook, partially covered, for 10 minutes. The potatoes should be fully cooked and tender.
- Turn off the heat and puree the soup with an immersion blender until very smooth. You can also use a stand blender by blending it in batches.
- Add salt and freshly ground black pepper to taste. Don't skimp.
- Add the rest of the corn kernels. Bring the soup back to a boil and then reduce the heat to a simmer. Add the wontons and simmer for about 5 minutes.
- Serve with the cilantro, scallions, and lime wedges.
- Stir together the lobster meat, lemon juice, and salt in a bowl.
- Working with one wonton/dumpling wrapper at a time, place two teaspoons of the lobster in the center.
- Dip your finger into a bowl of water and spread the water around the rim of the wrapper. Draw the center of both halves of the wrapper together and seal, and then seal the wrapper all around to form a half moon.
- Press out any excess air.
- Repeat with the rest of the wrappers and lobster meat.
Nutrition Facts : Calories 348.96, FatContent 12.37, SaturatedFatContent 7.25, CarbohydrateContent 53.66, FiberContent 3.63, SugarContent 4.72, ProteinContent 9.65, SodiumContent 828.56, CholesterolContent 5.61
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