Who doesn’t love a hearty, cheesy lasagna? But let’s be honest, the traditional version can be an all-day affair. Enter the ultimate weeknight-friendly, party-perfect solution: Mini Spinach Artichoke Lasagna Cups! We’re swapping out traditional noodles for a clever shortcut—wonton wrappers—and filling them with a creamy, dreamy mixture of spinach, artichoke, and three kinds of cheese. It’s all the flavor of your favorite spinach artichoke dip and classic lasagna rolled into one adorable, perfectly portioned bite. Get ready to fall in love with lasagna all over again!
Ingredients
• 16 ounces / 450g frozen chopped spinach, thawed and squeezed dry
• 15 ounces / 425g canned artichoke hearts, drained and chopped
• 16 ounces / 450g reduced-fat ricotta cheese
• 12 ounces / 340g shredded mozzarella cheese, divided
• ½ cup / 50g grated Parmesan cheese
• 1 large egg, lightly beaten
• 3 tablespoons prepared pesto, divided
• ¼ cup / 60ml red wine
• 25 ounces / 700g jarred spaghetti sauce
• 72 wonton or dumpling wrappers, thawed if frozen
Instructions
1. In a large bowl, stir together the thawed spinach, chopped artichoke hearts, ricotta, 2 cups of the mozzarella, Parmesan, egg, and 2 tablespoons of pesto. Mix until well combined and set aside.
2. In a small saucepan, bring the red wine to a boil over medium-high heat. Let it boil until reduced by half, about 2-3 minutes. Stir in the remaining 1 tablespoon of pesto and the spaghetti sauce. Bring the sauce to a gentle simmer, then remove from the heat.
3. Preheat your oven to 375°F / 190°C. Generously coat two 12-cup muffin pans with cooking spray. Press one wonton wrapper into the bottom of each muffin cup. Spoon about 2 tablespoons of the cheese mixture into each cup, then top with 1½ teaspoons of sauce. Repeat the layers: add another wonton wrapper, another 2 tablespoons of cheese mixture, and 1½ teaspoons of sauce. Finish with a third wonton wrapper on top, crimping or folding down the edges. Spread 1 tablespoon of sauce over the top and sprinkle evenly with the remaining 1 cup of mozzarella cheese.
4. Bake for 10 to 12 minutes, or until the cheese is melted, bubbly, and lightly golden. Let the mini lasagnas cool in the pan for 5 minutes before carefully removing and serving warm.
Nutritional Information
• Nutrition Information
• Per Mini Lasagna
• 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
Pro Tips
• For the creamiest filling, squeeze as much water as possible from the thawed spinach. A potato ricer, cheesecloth, or even just your hands work great for this.
• Assemble the lasagna cups up to 24 hours in advance. Cover the muffin tins tightly with plastic wrap and refrigerate. Add 5-7 minutes to the baking time when baking from cold.
• When pressing the wonton wrappers into the muffin cups, slightly offset each layer. This helps create a sturdier cup and ensures better coverage.
• Feel free to customize the filling! Sautéed mushrooms, finely diced zucchini, or a pinch of red pepper flakes for heat are all fantastic additions to the ricotta mixture.
FAQ
Q: Can I make these spinach artichoke lasagna cups vegan
A: Yes, you can adapt this recipe to be vegan. Use high-quality vegan ricotta, mozzarella, and Parmesan cheese substitutes. Replace the egg with a flax egg (1 tbsp ground flaxseed + 3 tbsp water) as a binder. Also, ensure your prepared pesto and wonton wrappers are dairy and egg-free.
Q: Is this vegetarian lasagna recipe a good source of protein
A: Absolutely! Each mini lasagna cup packs about 20 grams of protein, primarily from the three kinds of cheese and the egg. This makes them a wonderfully satisfying and protein-rich vegetarian meal or appetizer.
Q: How do I store and reheat leftover lasagna cups
A: Store leftover lasagna cups in an airtight container in the refrigerator for up to 3 days. For the best texture, reheat them on a baking sheet in a 350°F (175°C) oven for 10-15 minutes until hot and bubbly. This helps the wonton wrappers crisp up again.
Q: How can I make this recipe gluten-free
A: To make these lasagna cups gluten-free, simply substitute the standard wonton wrappers with a gluten-free version, which can often be found in the freezer section of well-stocked grocery stores. Double-check that your jarred spaghetti sauce is also certified gluten-free.
