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Asparagus-Mushroom Mini Lasagnas

  • 1 h
  • 1 h 25 m
Hilary Meyer
“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.”


    • 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


  • 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
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