Dumpling Lasagna
Wonton wrappers layered with seasoned beef, ricotta and marinara and baked bubbling — a giant dumpling, lasagna-style.
In a nutshell: This authentic american dumpling lasagna comes together in just 1 hr using simple whole ingredients. The chef's secret: wonton wrappers are thin and turn gummy if drowned, so a thin spread of marinara per. Perfect for home cooks seeking a dependable, restaurant-quality finish with minimal effort.
Dumpling lasagna: wonton wrappers layered with seasoned beef, ricotta and marinara, baked golden. A viral TikTok mash-up dinner.
Key Equipment
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- 9x13-inch baking dish
- Large skillet
- Mixing bowl
- Aluminium foil
Chef's Pro-Tips
- Do not over-sauce the layers: wonton wrappers are thin and turn gummy if drowned, so a thin spread of marinara per layer is plenty.
- Overlap the wrappers slightly with no big gaps: they are the noodles here, and gaps let the filling leak into uneven pockets.
- Resting is not optional: 10 minutes lets the ricotta set so slices hold their layers instead of sliding apart on the plate.
Ingredients
8
servings
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1 lb ground beef
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1 lb Italian sausage, casings removed
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1 yellow onion, finely diced
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3 cloves garlic, minced
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1 tbsp soy sauce
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1 tsp sesame oil
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1 tsp ground ginger
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1 jar marinara sauce, 24 oz
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15 oz whole-milk ricotta, 1 container
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1 egg, large
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2 cups mozzarella cheese, shredded, divided
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½ cup Parmesan cheese, freshly grated
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40 wonton wrappers, about 1 package
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2 cups baby spinach
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2 green onions, sliced, for topping
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1 tsp sesame seeds, for topping, optional
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Step-by-Step Instructions
Cook the Filling
Preheat the oven to 375°F (190°C). Brown the beef and sausage in a large skillet over medium-high heat, breaking it up, for 6-8 minutes. Drain the fat, then stir in the onion, garlic, soy sauce, sesame oil and ginger and cook 2 minutes more. Stir in half the marinara and remove from the heat.
Mix the Ricotta
In a bowl, stir the ricotta with the egg, half the mozzarella and half the Parmesan until combined. Season lightly with salt and pepper.
Layer Like Lasagna
Spread a thin layer of marinara in a greased 9x13-inch dish. Layer wonton wrappers (slightly overlapping), then meat sauce, ricotta mixture and a handful of spinach. Repeat for 3 layers, finishing with wrappers, the remaining marinara and the remaining mozzarella and Parmesan.
Bake Covered, Then Crisp
Cover tightly with foil and bake for 25 minutes. Uncover and bake 12-15 minutes more, until bubbling and golden at the edges and the wrappers at the top are crisp in spots.
Rest and Serve
Rest for 10 minutes so the layers set, then slice into squares and scatter with green onions and sesame seeds.
Chef Clara's Kitchen Picks
Kitchen EssentialsAs an Amazon Associate I earn from qualifying purchases.
Nordic Ware Naturals Half Sheet, 2-Pack
Warp-resistant aluminum for even browning, from sheet-pan dinners to cookies.
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Non-stick paper for lining pans – easy release, easy cleanup.
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Teak spoons gentle on cookware and built for daily stirring.
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Silicone whisks safe for nonstick pans, in two sizes.
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Stainless racks that fit half sheets – for cooling bakes and crisping roasts.
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Nesting stainless bowls with airtight lids, from prep to storage.
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Six speeds with a snap-on storage case for the beaters.
View on AmazonFrequently Asked Questions
Either works. Square wrappers tile neatly in a rectangular dish, while round ones overlap into a scalloped pattern — both bake up the same.
Yes — assemble up to a day ahead, cover and refrigerate. Let it sit at room temperature for 20 minutes, then bake, adding 10 minutes to the covered time.
A beef and sausage mix gives the richest flavour, but all beef, ground pork or ground turkey all work. Season generously either way.
Yes — bake, cool and freeze portions for up to 3 months. Reheat covered at 350°F until hot through, then uncover briefly to re-crisp the top.
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