This is such a fun way to make individual lasagne servings-
Here I made 3. I used wonton sheets. And I also put three of the stack in an oval au gratin pan. It's really important to make sure all parts of the bottom of your wonton have some marinara on it, other wise it will stick and make it difficult to remove. That happened to me when I was squeezing the outside ones in and they didn't have marinara on their outside edges. Besides being easy, another good thing is, you can freeze them! See note below.
Directions: 12 wonton sheets
1/2 cup homemade pesto ( it tastes better if you make it yourself. In this recipe I made mine with cilantro and parsley, walnuts and Parmesan cheese)
12 cubes cooked butternut squash, mashed
1 cup marinara
1/4 c shredded mozzarella
Preheat oven to 350. Put a smear of marinara on the bottom of your baking dish. Lay one wonton sheet on top. Top with some pesto and more marinara. Add another wonton sheet, a dab of pesto and some marinara. You can repeat this up to 12 times- I did it four times and probably could have done it two more times with the amount of ingredients I had prepared. On your top layer, add shredded mozzarella cheese.
Cover tightly with foil and bake for 20 minutes. Remove foil and bake for another 7-10 minutes. When you remove them from the oven, let it sit for about 5 minutes to set.
***You can freeze these lasagna stacks. To do this, place a sheet of wax paper on a small rimmed baking sheet. Remove each lasagna stack from the baking dish with a spatula and place on the wax paper. Place in freeze until firm, about one hour. Place into ziplock bags to freeze, removing as much air as you can or use your vacuum sealer.