Maggie's Wonton Lasagna
Wonton wrappers stand in for lasagna noodles in this easy weeknight take on the viral dumpling lasagna. Layers of seasoned beef and sausage, ricotta, mozzarella, and marinara — crispy on top, melty in the middle, and on the table in under an hour.
-
1/2
lb
ground beef
-
1/2
lb
Italian sausage
casings removed
-
1
small yellow onion
diced
-
3
cloves
garlic
minced
-
1
jar
marinara sauce
24 oz
-
1
package
wonton wrappers
about 36 wrappers
-
15
oz
ricotta cheese
whole milk
-
1
egg
beaten
-
3
cups
shredded mozzarella cheese
divided
-
1/2
cup
grated Parmesan cheese
-
1
tsp
Italian seasoning
-
1/2
tsp
salt
-
1/4
tsp
black pepper
-
Fresh basil for serving
optional
-
Preheat your oven to 375°F. Lightly grease a 9x9-inch or 8x8-inch baking dish.
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Brown the ground beef and Italian sausage together in a large skillet over medium-high heat. Add the onion and garlic and cook until softened. Drain any excess fat.
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Stir in the marinara sauce and season with salt, pepper, and Italian seasoning. Simmer for 5 minutes. Set aside.
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In a small bowl, mix the ricotta cheese, egg, and a pinch of salt until smooth.
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Start layering: spread a thin layer of meat sauce on the bottom of the dish. Lay wonton wrappers in a single layer (overlapping slightly is fine). Spread half the ricotta mixture, then half the mozzarella, then more sauce. Repeat the layers: wontons, remaining ricotta, mozzarella, and sauce. Top with a final layer of wontons and the rest of the sauce and mozzarella.
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Cover with foil and bake for 20 minutes. Remove the foil and bake another 15 minutes until the top is bubbly and the wonton edges are golden and crispy.
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Let it rest 10 minutes before cutting — it needs time to set up so it doesn't slide apart. Garnish with fresh basil if you have it.
Storage: Leftovers keep in the fridge for up to 4 days. Reheat covered at 350°F for 15-20 minutes.
Asian-inspired variation: Use ground pork seasoned with soy sauce, sesame oil, minced ginger, and garlic instead of the beef-sausage mixture. Top with chili crisp after baking.
Make ahead: Assemble the whole thing, cover, and refrigerate up to 24 hours before baking. Add 5-10 minutes to the covered baking time if going straight from the fridge.