Muffin cups make perfect single-serving lasagnas when you use dumpling or wonton wrappers as the lasagna noodles.


    1 16-oz. pkg. frozen chopped spinach, thawed and drained
    1 15-oz. can water-packed artichoke hearts, drained and chopped
    1 16-oz. container reduced-fat ricotta cheese
    12 oz. shredded mozzarella cheese, divided (3 cups)
    ½ cup grated Parmesan cheese
    1 large egg, lightly beaten
    3 Tbs. prepared pesto
    ¼ cup red wine
    1 25-oz. jar spaghetti sauce
    72 refrigerated or thawed frozen dumpling or wonton wrappers

    1. Stir together spinach, artichoke hearts, ricotta, 2 cups mozzarella, Parmesan, egg, and 2 Tbs. pesto in large bowl. Set aside.
    2. Bring wine to a boil in small saucepan over medium-high heat. Boil until reduced by half. Stir in remaining 1 Tbs. pesto, then spaghetti sauce, and bring to just a simmer. Remove from heat.
    3. Preheat oven to 375°F, and coat two 12-cup muffin pans with cooking spray. Press 1 dumpling wrapper into bottom of each muffin cup. Spoon 2 Tbs. cheese mixture into dumpling wrapper. Top with 1½ tsp. sauce. Repeat layering dumpling wrapper, cheese mixture, and sauce. Top with dumpling wrapper, and crimp or turn down edges as you would a pie. Spread 1 Tbs. sauce over top. Sprinkle lasagnas with remaining 1 cup mozzarella.
    4. Bake 10 to 12 minutes, or until cheese on top is melted and bubbling. Cool 5 minutes before unmolding and serving.

    Calories: 361
    Protein: 20 g
    Total Fat: 17 g
    Saturated Fat: 8 g
    Carbohydrates: 30 g
    Cholesterol: 63 mg
    Sodium: 764 mg
    Fiber: 4 g
    Sugar: 3 g