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Mini Lasagna Bites
The perfect appetizer for your holiday party! Not only are these mini lasagnas adorable but they are super delicious!
Prep Time
10
minutes
minutes
Cook Time
7
minutes
minutes
Total Time
17
minutes
minutes
Makes
12
Calories
168
kcal
Author
Pretty Providence
Ingredients
1
Package Phyllo Dough
1 ½
Cups
Mozzarella Cheese
1
Cup
Ricotta Cheese
½
teaspoon
Kosher Salt
1
Cup
Marinara Sauce
5-6
Johnsonville Italian Style Meatballs
Handful of fresh Parsley
Instructions
Prep:
Thaw phyllo dough and heat up meatballs according to package directions.
Mix ricotta cheese with kosher salt and set aside.
Prepare
mini muffin pan
(or two) with cooking spray.
When meatballs are heated through, chop them into small pieces.
Mini Lasagna assembly instructions:
Cut Phyllo dough into two inch squares layer two squares together and press into muffin tin.
Add teaspoon of ricotta cheese, followed by a few pieces of meatball, a teaspoon or so of marinara sauce, and fill the rest in with mozzarella cheese.
Bake at 350 for 5-7 minutes.
Notes
Store leftovers in an airtight container in the fridge!
Nutrition
Calories:
168
kcal
|
Carbohydrates:
14
g
|
Protein:
8
g
|
Fat:
8
g
|
Saturated Fat:
4
g
|
Cholesterol:
26
mg
|
Sodium:
426
mg
|
Potassium:
134
mg
|
Fiber:
1
g
|
Sugar:
1
g
|
Vitamin A:
275
IU
|
Vitamin C:
1.4
mg
|
Calcium:
118
mg
|
Iron:
1.2
mg