- 7 Egg roll wrappers cut into fourths
- 1 cup of ricotta cheese
- 1 egg, beaten
- 1/2 cup kale pesto (more if needed)
- 1/4 cup pesto sauce
- pinch salt
- Italian seasoning
- Parmesan cheese
- olive oil
Preheat oven to 375 degrees.
Combine ricotta cheese, egg, kale pesto, pesto sauce, onion, salt and pepper.
Grease muffin pan with oil and place one of the cut wrappers in the bottom of each well. Place a tablespoon of ricotta/pesto mixture on each wrapper. Repeat with second layer and then add another wrapper on top. Divide the rest of the mixture (about a teaspoon) to top off each lasagna. Then sprinkle each lasagna with Parmesan cheese and Italian seasoning.
Bake for 10-15 mins. Let cool for 5-10 and enjoy!