Ingredients:
8 wonton wrappers
1 cup part-skim ricotta cheese
1 cup marinara sauce (choose a lower-point sauce for WW)
1 cup shredded part-skim mozzarella cheese
1/4 cup grated Parmesan cheese
1 teaspoon dried oregano
1 teaspoon dried basil
Salt and pepper to taste
Fresh basil or parsley for garnish (optional)
Instructions:
Preheat your oven to 375°F (190°C). Grease a muffin tin or use silicone muffin cups.
In a bowl, combine the ricotta cheese, half of the shredded mozzarella, Parmesan cheese, dried oregano, dried basil, salt, and pepper. Mix well.
Place a wonton wrapper in each muffin cup, pressing it down to form a cup shape.
Spoon a small amount of marinara sauce into the bottom of each wonton cup.
Add a spoonful of the ricotta mixture on top of the marinara in each cup.
Sprinkle a little of the remaining mozzarella cheese over the ricotta mixture.
Repeat the layers, finishing with a sprinkle of mozzarella cheese on top.
Bake in the preheated oven for 12-15 minutes or until the edges are golden and the cheese is melted and bubbly.
Remove from the oven and let the lasagna bombs cool for a few minutes before carefully removing them from the muffin tin.
Garnish with fresh basil or parsley if desired.