How to Make Mini Muffin-Tin Lasagnas
See how to make cute healthy mini lasagnas in your muffin tin using wonton wrappers instead of noodles in this quick, how-to recipe video. This healthy lasagna recipe is packed with asparagus and low-fat cheese and is perfectly-portioned for a low-calorie meal.
These healthy muffin-tin lasagnas use wonton wrappers instead of noodles, and their mini size keeps portions just right. Whisk 1 cup low-fat milk and 1 tablespoon all-purpose 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 ¾ cup grated Asiago cheese and 1/4 teaspoon white pepper. Set the cheese mixture aside. Next, in a large saucepan, heat 1 tablespoon olive oil over medium-high heat. Add 1 large minced shallot, 2 cups chopped mushrooms and 1/4 teaspoon salt. Cook, stirring occasionally, until the mushrooms release their liquid. Then add 2 cups thinly sliced asparagus and cook until just beginning to soften. In a small bowl, combine 1 cup part-skim ricotta and 1/4 cup pesto. Now, assemble the lasagnas by coating a muffin tin with cooking spray. Place a wonton wrapper into the bottom and partway up the sides of each muffin cup. Spoon about 2 teaspoons of the ricotta mixture into each muffin cup. Spread about 2 teaspoons of the cheese 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. Repeat with another layer of the ricotta mixture, cheese sauce and vegetables. Coat the tops with cooking spray. Bake the mini lasagnas at 375˚F until the tips of the wonton wrappers are golden brown and the filling is bubbling, about 18 to 20 minutes. Let cool in the pan for 5 minutes, then loosen and remove with a paring knife. Once you get the hang of making these lasagnas in a muffin tin, experiment with different vegetables in the filling. Find this recipe and more healthy recipes on eatingwell.com.