What’s not to love?! Individual lasagna with a spiced up twist…

S&H framed


When you’re talkin’ about comfort food…Lasagna has to be pretty high on the list!


This one has a spicy twist and is perfect for those wanting to get away form the carby noodles.

I like to do it in individual servings so that each person gets a gorgeous little lasagna all their own…but making it in a large casserole would work for a crowd.


The only thing needed to complete the meal is a bowl of silky sour cream to top each bubbly serving and a crisp green salad.

Going vegetarian is easy, too… SUPER both ways!


(This recipe makes 12 individual cups or a 9×13 pan. It can easily be halved, though…and it would freeze great. Assemble, cover tightly and freeze. Thaw before baking.)





Vegetable cooking spray
1 pound ground beef, turkey or 1 pkg. Morningstar Crumbles for vegetarian 
1 tablespoon olive oil – if using Crumbles
1 medium onion, finely diced
3 teaspoons Taco Seasoning
1 teaspoon cumin
One 16-ounce can refried beans
1 cup salsa, divided
One 15-ounce container Ricotta cheese
2 cups shredded Monterey Jack cheese, divided
24 round wonton wrappers (or 12 egg roll wrappers for a large casserole)

Preheat oven to 350 degrees. Spray twelve 4-ounce custard cups or 9×13 inch baking pan and set aside. If using cups, place them on a cookie sheet.

In a large skillet, over medium heat, cook beef or turkey and onions until meat in no longer pink and onions are tender. Drain if necessary. Stir in taco seasoning, cumin, refried beans, and 3/4 cup of the salsa. Set aside to cool slightly.

In a medium bowl combine ricotta cheese and 1 1/2 cups of the Monterey Jack cheese and set aside. Place one wonton wrapper in each custard cup (or a single layer in casserole dish). Spoon on 1 tablespoon of meat mixture, topped with 1 tablespoon cheese mixture. (If using casserole, spoon on half of meat mixture and half of cheese mixture.) Repeat with wrapper, meat and cheese. Place 1/2 teaspoon of the remaining salsa on each cup or spread onto casserole. Top with remaining Jack cheese.

Bake the cups 25 minutes or the casserole 40 or until golden and bubbly. Garnish with avocados and sour cream if desired. Makes 12 servings.

Per Serving: Calories 290; Protein 15 g; Fat 9 g; Carbs 8 g;  Sugar 1 g; Sodium 344 mg

6 Comments Add yours

  1. Tinamarie says:

    Made this the other night in casserole form. It was delish! The kids loved it too!

  2. Jodi says:

    Hi Linda,

    Just wanted to give you a heads up that your recipe is posted without credit to you on the following blog.


    1. Linda says:

      Thanks, doll.

  3. amyrene says:

    I made this tonight and used your crepes in place of the won ton wrappers.I made it in a 1/12 quart round casserole. It turned out fabulous! I love your site,I get so many great ideas!

  4. Carol says:


    Can this be made using using muffin tins?

    1. Linda says:

      Absolutely! That would work great!

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