Muffin cups make perfect single-serving lasagnas when you use dumpling or wonton wrappers as the lasagna noodles.
YIELD: MAKES 24 MINI LASAGNAS
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
- Stir together spinach, artichoke hearts, ricotta, 2 cups mozzarella, Parmesan, egg, and 2 Tbs. pesto in large bowl. Set aside.
- 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.
- 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.
- Bake 10 to 12 minutes, or until cheese on top is melted and bubbling. Cool 5 minutes before unmolding and serving.
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