Although not conventional, wonton wrappers are the perfect stand-in for noodles in this muffin-tin mini lasagna recipe. Once you get the hang of making this healthy vegetarian lasagna recipe in your muffin tin, experiment with different fillings to suit your fancy. Source: EatingWell Magazine, March/April 2014

Hilary Meyer
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Ingredients

Directions

  • Preheat oven to 375 degrees F. Coat a 12-cup nonstick muffin tin with cooking spray.

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  • Whisk milk and flour in a small saucepan. Bring to a boil over medium-high heat, whisking constantly, until bubbling and thickened enough to coat the back of a spoon, about 3 minutes. Remove from heat and whisk in Asiago and pepper to taste.

  • Heat oil in a large skillet over medium-high heat. Add shallot, mushrooms and salt and cook, stirring occasionally, until the mushrooms release their liquid, 3 to 5 minutes. Add asparagus and cook, stirring, until just beginning to soften, about 3 minutes.

  • Place a wonton wrapper into the bottom and partway up the sides of each muffin cup. Combine ricotta and pesto in a medium bowl. Spoon about 2 teaspoons of the ricotta mixture into each muffin cup. Spread about 2 teaspoons of the Asiago sauce over the ricotta and top with about 1 tablespoon of the vegetable mixture. Place another wonton wrapper over the filling, pressing down gently to form a "cup." The corners of the wrappers will stick up, forming 4 little points. Repeat with another layer of the ricotta mixture, Asiago sauce and vegetables. Coat the tops with cooking spray.

  • Bake the mini lasagnas until the tips of the wonton wrappers are golden brown and the filling is bubbling, 18 to 20 minutes. Let cool in the pan for 5 minutes. Loosen and remove with a paring knife. Serve warm.

Tips

Equipment: Nonstick muffin tin with 12 (1/2-cup) cups

Nutrition Facts

339 calories; 18.1 g total fat; 6.7 g saturated fat; 34 mg cholesterol; 563 mg sodium. 374 mg potassium; 28.9 g carbohydrates; 2.3 g fiber; 4 g sugar; 15.9 g protein; 974 IU vitamin a iu; 4 mg vitamin c; 119 mcg folate; 363 mg calcium; 2 mg iron; 32 mg magnesium;

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