Mini Lasagnas
These were easy and fun to make. They were tasty and the crunchy edges were a bit weird but still good.
Servings: 12 (they freeze well) Active time: 30 mins Total time: 45 mins
Ingredients
2 cups frozen chopped spinach, defrosted
1 cup part-skim ricotta cheese
1 teaspoon seasoning blend, such as an Italian seasoning blend
1/2 teaspoon salt
2 cups low-fat shredded mozzarella cheese
36 square wonton wrappers
1 cup frozen diced carrots, defrosted
1 1/2 cups Fast Blender Marinara Sauce or store-bought tomato sauce of your choosing
Freshly ground black pepper
Steps
1. Position a rack in the middle of the oven and preheat to 375 degrees.
2. Wrap the defrosted spinach in a few layers of kitchen or paper towels and squeeze out any excess moisture. Transfer the spinach to a large bowl, then add the ricotta cheese, the seasoning blend and salt and mix well to incorporate.
3. Transfer half of the mixture to a separate mixing bowl and stir in 1 cup (4 ounces) of the shredded cheese.
4. Use cooking oil spray to lightly grease the muffin pan. Fit a wonton wrapper into each well with the corners of the wrappers up and over the edges of the well.
5. Evenly divide the ricotta-spinach blend in each wonton wrapper-covered well, then fit in another wonton wrapper on top.
6. Evenly divide the ricotta-spinach-mozzarella blend mixture over the last layer of wonton wrappers, followed by the remaining marinara sauce, about 1 tablespoon of shredded mozzarella per well, and a little black pepper. (At this point, you can cover the entire pan with plastic wrap or aluminum foil and refrigerate overnight.)
7. Bake for 12 to 15 minutes, or until the cheese on top is melted, browned and bubbling. Serve hot, or let cool completely before storing.
From Washington food writer and editor Kristen Hartke. Tested by Kristen Hartke.
Nutrition information per lasagna cup: Calories: 150; Total Fat: 4 g; Saturated Fat: 3 g; Cholesterol: 15 mg; Sodium: 580 mg; Carbohydrates: 19 g; Dietary Fiber: 1 g; Sugars: 2 g; Protein: 9 g.
