These petite lasagnas aren’t just adorable, they’re perfectly portioned — 181 calories and half the hassle of the full-pan version (hello, they’re made in a muffin tin with wonton wrappers!). Serve yourself two for dinner alongside a big salad or bring a dozen to a next party and prepare to have people ask for the recipe. They even freeze well, so try making a double batch and popping half in the freezer to reheat next time you’re craving lasagna.
Spinach Lasagna Cups
Spinach Lasagna Cups are tasty, little bite-sized lasagnas filled with three cheeses, spinach and a tomato-basil sauce. Baked in a muffin tin, these mini lasagnas are a fun appetizer, great for parties, or even just a light meal.
Ingredients
- 1 container (15 ounces) low fat ricotta cheese
- 1 package (10 ounces) frozen spinach, thawed and squeezed dry
- ¼ cup shredded Parmesan cheese
- 2 to 3 garlic cloves, minced
- 1½ teaspoons Italian herb seasoning
- 1 egg, lightly beaten
- 24 wonton wrappers
- 1 cup tomato basil pasta sauce, (or your favorite sauce)
- 2 cups shredded mozzarella cheese
- cooking spray
- Crushed red pepper, optional
Instructions
- Preheat oven to 350° F. Spray a standard 12-cup muffin tin with cooking spray and set aside.
- In a medium bowl, combine ricotta, spinach, Parmesan, garlic, Italian herb seasoning and egg. [Note: this step can be made ahead and refrigerated until you’re ready for assembly]
- Layer 1: Place a wonton wrapper in each prepared muffin cup, pressing gently to fit pan. Next put a generous tablespoonful of ricotta mixture on top of wonton wrapper. Cover the ricotta cheese with pasta sauce and then sprinkle with mozzarella cheese. Layer 2: Gently press another wonton wrapper on top of the mozzarella cheese. Repeat layering with ricotta mixture, sauce and mozzarella cheese. Sprinkle tops with crushed red pepper, if desired.
- Bake for 15 to 20 minutes, or until cheese is melted and bubbling and wonton wrappers start to turn golden on the edges. Remove from oven and let site for 5 minutes. Serve warm!
