Lasagna Dumplings
Lasagna Dumplings
Ingredients
For the Meat Sauce
- 1 pound ground beef, 80/20 lean
- 1/2 yellow onion, finely diced
- 2 cloves garlic, minced
- 1 28-ounce can crushed tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon red pepper flakes, optional
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 1 tablespoon olive oil
For the Dumpling Layers
- 1 12-ounce package wonton wrappers, round or square
- 15 ounces ricotta cheese, whole milk
- 1/2 cup Parmesan cheese, grated, plus more for topping
- 2 cups mozzarella cheese, shredded, divided
- 1 egg, large
- 1/4 cup fresh parsley, chopped
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
- 1
Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
⏱️ 5 min•🌡️ 375
- 2
Prepare the meat sauce: Heat olive oil in a large skillet or Dutch oven over medium heat. Add diced onion and cook until softened, about 5 minutes. Add ground beef and cook, breaking it up with a spoon, until browned. Drain any excess fat.
⏱️ 10 min
- 3
Stir in minced garlic, tomato paste, dried oregano, dried basil, and red pepper flakes (if using). Cook for 1 minute until fragrant. Pour in crushed tomatoes, salt, and black pepper. Bring to a simmer, then reduce heat to low, cover, and let it cook for at least 15 minutes, stirring occasionally, to allow flavors to meld.
⏱️ 15 min
- 4
While the sauce simmers, prepare the cheese mixture: In a medium bowl, combine ricotta cheese, 1/2 cup grated Parmesan cheese, 1 cup shredded mozzarella cheese, egg, chopped fresh parsley, salt, and black pepper. Mix well until everything is evenly combined.
⏱️ 5 min
- 5
Assemble the lasagna dumplings: Spread a thin layer of meat sauce on the bottom of the prepared baking dish. Arrange a single layer of wonton wrappers over the sauce, overlapping slightly if necessary to cover the bottom.
⏱️ 5 min
- 6
Spread half of the ricotta cheese mixture evenly over the wonton wrappers. Top with another layer of meat sauce, then sprinkle with 1/2 cup of shredded mozzarella cheese.
⏱️ 5 min
- 7
Repeat the layers: Add another layer of wonton wrappers, the remaining ricotta cheese mixture, more meat sauce, and another 1/2 cup of shredded mozzarella cheese.
⏱️ 5 min
- 8
Finish with a final layer of wonton wrappers, the remaining meat sauce, and the last 1 cup of shredded mozzarella cheese. Sprinkle generously with extra grated Parmesan cheese.
⏱️ 5 min
- 9
Cover the baking dish loosely with aluminum foil. Bake for 20 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and lightly golden brown.
⏱️ 35 min•🌡️ 375
- 10
Let the lasagna dumplings rest for 5-10 minutes before serving to allow it to set. This makes for cleaner slices.
Kitchen Tools
Nutrition Facts (per serving)
Lasagna Dumplings
For the Meat Sauce
- 1 pound ground beef, 80/20 lean
- 1/2 yellow onion, finely diced
- 2 cloves garlic, minced
- 1 28-ounce can crushed tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon red pepper flakes, optional
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 1 tablespoon olive oil
For the Dumpling Layers
- 1 12-ounce package wonton wrappers, round or square
- 15 ounces ricotta cheese, whole milk
- 1/2 cup Parmesan cheese, grated, plus more for topping
- 2 cups mozzarella cheese, shredded, divided
- 1 egg, large
- 1/4 cup fresh parsley, chopped
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
- 1
Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
⏱️ 5 min•🌡️ 375 - 2
Prepare the meat sauce: Heat olive oil in a large skillet or Dutch oven over medium heat. Add diced onion and cook until softened, about 5 minutes. Add ground beef and cook, breaking it up with a spoon, until browned. Drain any excess fat.
⏱️ 10 min - 3
Stir in minced garlic, tomato paste, dried oregano, dried basil, and red pepper flakes (if using). Cook for 1 minute until fragrant. Pour in crushed tomatoes, salt, and black pepper. Bring to a simmer, then reduce heat to low, cover, and let it cook for at least 15 minutes, stirring occasionally, to allow flavors to meld.
⏱️ 15 min - 4
While the sauce simmers, prepare the cheese mixture: In a medium bowl, combine ricotta cheese, 1/2 cup grated Parmesan cheese, 1 cup shredded mozzarella cheese, egg, chopped fresh parsley, salt, and black pepper. Mix well until everything is evenly combined.
⏱️ 5 min - 5
Assemble the lasagna dumplings: Spread a thin layer of meat sauce on the bottom of the prepared baking dish. Arrange a single layer of wonton wrappers over the sauce, overlapping slightly if necessary to cover the bottom.
⏱️ 5 min - 6
Spread half of the ricotta cheese mixture evenly over the wonton wrappers. Top with another layer of meat sauce, then sprinkle with 1/2 cup of shredded mozzarella cheese.
⏱️ 5 min - 7
Repeat the layers: Add another layer of wonton wrappers, the remaining ricotta cheese mixture, more meat sauce, and another 1/2 cup of shredded mozzarella cheese.
⏱️ 5 min - 8
Finish with a final layer of wonton wrappers, the remaining meat sauce, and the last 1 cup of shredded mozzarella cheese. Sprinkle generously with extra grated Parmesan cheese.
⏱️ 5 min - 9
Cover the baking dish loosely with aluminum foil. Bake for 20 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and lightly golden brown.
⏱️ 35 min•🌡️ 375 - 10
Let the lasagna dumplings rest for 5-10 minutes before serving to allow it to set. This makes for cleaner slices.