Advertisement

Asparagus-Mushroom Mini Lasagnas

March/April 2014

Your rating: None Average: 4.3 (21 votes)

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.


Makes: 6 servings

Serving Size: 2 lasagnas

Active Time:

Total Time:

Ingredients

  • Canola or olive oil cooking spray
  • 1 cup low-fat milk
  • 1 tablespoon all-purpose flour
  • 3/4 cup grated Asiago cheese
  • 1/8-1/4 teaspoon white or black pepper
  • 1 tablespoon extra-virgin olive oil
  • 1 large shallot, finely chopped
  • 2 cups chopped baby bella mushrooms
  • 1/4 teaspoon salt
  • 2 cups thinly sliced asparagus (from 1 bunch)
  • 24 wonton wrappers
  • 1 cup part-skim ricotta cheese
  • 1/4 cup prepared pesto

Preparation

  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.

Nutrition

Per serving: 325 calories; 17 g fat (7 g sat, 6 g mono); 34 mg cholesterol; 29 g carbohydrates; 0 g added sugars; 4 g total sugars; 16 g protein; 2 g fiber; 573 mg sodium; 374 mg potassium.

Nutrition Bonus: Calcium (36% daily value), Folate (26% dv), Vitamin A (19% dv)

Carbohydrate Servings: 2

Exchanges: 1 1/2 starch, 1 vegetable, 1 medium-fat meat, 1 1/2 fat


More From EatingWell

Recipe Categories

Type of Dish
Main dish, vegetarian
Ethnic/Regional
American
Ease of Preparation
Easy
Total Time
More than 1 hour
Main Ingredient
Vegetarian, other
Preparation/ Technique
Bake
Meal/Course
Dinner

Season
Spring
Summer
Publication
March/April 2014
Get a full year of EatingWell magazine.
World Wide Web Health Award Winner Web Award Winner World Wide Web Health Award Winner Interactive Media Award Winner