Asparagus-Mushroom Mini Lasagnas

Asparagus-Mushroom Mini Lasagnas

11 Reviews
From: EatingWell Magazine, March/April 2014

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.

Ingredients 6 servings

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Original recipe yields 6 servings
Nutrition per serving may change if servings are adjusted.
  • Canola or olive oil cooking spray
  • 1 cup low-fat milk
  • 1 tablespoon all-purpose flour
  • ¾ cup grated Asiago cheese
  • ⅛- ¼ teaspoon white or black pepper
  • 1 tablespoon extra-virgin olive oil
  • 1 large shallot, finely chopped
  • 2 cups chopped baby bella mushrooms
  • ¼ teaspoon salt
  • 2 cups thinly sliced asparagus (from 1 bunch)
  • 24 wonton wrappers
  • 1 cup part-skim ricotta cheese
  • ¼ cup prepared pesto


  • Active

  • Ready In

  1. Preheat oven to 375°F. Coat a 12-cup nonstick muffin tin with cooking spray.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  • Equipment: Nonstick muffin tin with 12 ( ½-cup) cups

Nutrition information

  • Serving size: 2 lasagnas
  • Per serving: 339 calories; 18 g fat(7 g sat); 2 g fiber; 29 g carbohydrates; 16 g protein; 119 mcg folate; 34 mg cholesterol; 4 g sugars; 0 g added sugars; 974 IU vitamin A; 4 mg vitamin C; 363 mg calcium; 2 mg iron; 563 mg sodium; 374 mg potassium
  • Nutrition Bonus: Calcium (36% daily value), Folate (30% dv)
  • Carbohydrate Servings: 2
  • Exchanges: 1½ starch, 1 vegetable, 1 medium-fat meat, 1½ fat

Reviews 11

March 31, 2018
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By: mludowise
Pretty good dish. They fall apart a bit when you take them out of the muffin tin.
April 15, 2017
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By: jillnyc
I made these last Easter & my family loved it! Absolutely, will make these again.
May 30, 2014
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By: EatingWell User
delicious! these are delicious! i had some leftover phyllo dough and used several 1/4 sheets in place of the wanton wrappers and it worked great
April 14, 2014
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By: Maggie
could be finger food I' m going to try these in a mini muffin tin the next time I need an appetizer or finger food Pros: perfect portions, came together easily Cons: could have doubled the recipe for my family
April 06, 2014
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By: Jilary
Wonderful flavor combos even if you don't like mushrooms I made these tonight and they were very good! The asiago cheese really made the dish. I don't generally care for mushrooms, but I cut them very thin and pretty much didn't notice them at all. Unlike others, I found that I almost ran out of the cheese mixture, so be careful not to use generous tsp's. I followed the recipe except I added garlic to the vegetable mix. I'd also like to make my own pesto next time, but I'd rather do that in the summer when I have plenty of fresh basil to work with.
April 01, 2014
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By: EatingWell User
Delicious I don't like mushrooms so I left those out and deglazed the pan with a couple tablespoons of white wine when sauteing the asparagus. The wonton wrappers get crunchy at the edges, contrasting with the soft, cheesy filling. I'd love to make this again, maybe with sauteed spinach or other greens. Pros: Tastes great and already portioned out nicely Cons: Lots of dirty dishes.
March 31, 2014
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By: Dayna Salva
Family of 4 loved these! I made it exact - only I used regular bellas and added Canadian ham on a few muffins AND it took two won tons for the bottom layer, and one in the middle layer. The assembly instructions are perfect. It all fits into one muffin pan - I only had leftover milk and cheese mixture. They were awesome. We always keep extra homemade pesto in small portions in the freezer. The combination of the ingredients make for a very satisfyingly flavorful dish. My two toddlers thought it was delish. Pros: Won tons are a fun way to eat lasagna
March 30, 2014
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By: LeAnna Quartuccio
Mini, crispy, cheesy, fresh veggie-filled lasagna cupcakes Very unique taste and texture. Really enjoyed the crispy edges of the wonton wrappers. The cleanest and lightest lasagna I have ever had! They are very easy, and in my opinion, fun to make. I have enough leftover cheese and wonton wrappers to make an alternate mini-lasagna recipe next week, too! Pros: Perfect serving size, simple, tasty Cons: a lot of leftover cheese (make more?!)
March 30, 2014
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By: EatingWell User
Easy, Impressive, and DELISH! These were so delicious and I am going to use them for a brunch, along with some of the other muffin recipes. Make sure to allow for at least 2 of these per person, because, could eat SEVERAL, they are THAT good! Pros: Can be eaten carefully with fingers, very easy to prepare, full of flavor Cons: none
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