Asparagus-Mushroom Mini Lasagnas
From EatingWell: 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.
- 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
- Preheat oven to 375°F. Coat a 12-cup nonstick muffin tin with cooking spray.
- 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.
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
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- Total Time
- More than 1 hour
- Main Ingredient
- Vegetarian, other
- Preparation/ Technique
- Type of Dish
- Main dish, vegetarian
- Ease of Preparation
- March/April 2014