Skinny-Mini Lasagna

Erin Mascroft


I stumbled accross this recipe on Pintrest, however, changed it a bit to make it Weight Watchers friendly!


★★★★★ 1 vote

15 Min


  • 1 lb
    ground chicken
  • 1 small
  • 1 tsp
    thyme, dried
  • 1 tsp
  • 2 clove
    garlic, grated
  • 1 c
    spaghetti sauce, i use prego heart smart
  • 1 c
    ricotta cheese, part-skim
  • 24
    wonton wrappers
  • 1/2 c
    low-fat shredded chedder cheese
  • ·
  • ·

How to Make Skinny-Mini Lasagna


  1. Spray a your pan with cooking spray and add onions; cook until soft.

    Add ground chicken, spices and garlic. Cook until the meat has cooked through; I like to let the meat sit in the pan for a little while to caramalize, gives a ton of flavor.
  2. Turn off heat and add spaghetti sauce, stir to combine, set aside.
  3. Mix ricotta cheese with some salt and pepper.
  4. Coat a 12 cup muffin tin with cooking spray, and arrange a wonton wrapper into each cup.
  5. Take half the ricotta mixture and divide it among the 12 cups.
  6. Top with half of the meat sauce then sprinkle with shredded cheese.

    Press another wonton wrapper into each cup, arranging it in the opposite direction of the first wrapper.

    Repeat the layers one more time.
  7. Bake at 375 degrees for 10 to 15 minutes.

    About 3 points per cup!


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