Mini Lasagna Stacks with Marinara and Pesto Sauces
I use Nasoya brand won ton wrappers. Each package has 50 square pasta sheets in it.
You can do 4 mini lasagna stacks from each package, using 12 squares per lasagna
You can either make all 4 in one baking dish or use 4 individual small gratin dishes.
Note: You can make these lasagna stacks ahead of time. Just assemble and refrigerate. Remove from the fridge and allow to come to room temperature, about a half hour, before baking.
1 package of wonton wrappers (I used Nasoya)
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 strarting 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.
Note: You can freeze these lasagna stacks. To do this, place a sheet of wax paper on a small rimmed baking sheet. Remove each lasagna stack from the baking dishwith a spatula and place on the wax paper. Place in freeze until firm, about one hour. Place into ziplocks to freeze, removing as much air as you can or use your vacuum sealer.
The Italian Dish