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Mini Spinach Artichoke Lasagna Cups – vegetarian recipe
Stav Kogan

Mini Spinach Artichoke Lasagna Cups

The ultimate weeknight-friendly, party-perfect solution for lasagna lovers. These mini cups use wonton wrappers and are filled with a creamy, dreamy mixture of spinach, artichoke, and three kinds of cheese.
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Prep Time 25 minutes
Cook Time 12 minutes
Total Time 37 minutes
Servings: 24 mini lasagna cup
Calories: 361
Ingredients Method Nutrition

Ingredients
  

  • 16 ounces (450 g / 15.9 oz) frozen chopped spinach, thawed and squeezed dry
  • 15 ounces (425 g / 15 oz) canned artichoke hearts, drained and chopped
  • 16 ounces (450 g / 15.9 oz) reduced-fat ricotta cheese
  • 12 ounces (340 g / 12 oz) shredded mozzarella cheese, divided
  • ½ cup (50 g / 1.76 oz) grated Parmesan cheese
  • 1 large egg, lightly beaten
  • 3 tablespoons (45 ml / 1.5 fl oz) prepared pesto, divided
  • ¼ cup (60 ml / 2 fl oz) red wine
  • 25 ounces (700 g / 24.7 oz) jarred spaghetti sauce
  • 72 wonton or dumpling wrappers, thawed if frozen
  • 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.
  • 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.

Method
 

  1. In a large bowl, stir together the thawed spinach, chopped artichoke hearts, ricotta, 2 cups (480 ml) of the mozzarella, Parmesan, egg, and 2 tablespoons (30 ml / 1 fl oz) of pesto.
  2. Mix until well combined and set aside.
  3. In a small saucepan, bring the red wine to a boil over medium-high heat.
  4. Let it boil until reduced by half, about 2-3 minutes.
  5. Stir in the remaining 1 tablespoon (15 ml / 0.5 fl oz) of pesto and the spaghetti sauce.
  6. Bring the sauce to a gentle simmer, then remove from the heat.
  7. 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 (30 ml / 1 fl oz) of the cheese mixture into each cup, then top with 1½ teaspoons of sauce.
  8. Repeat the layers: add another wonton wrapper, another 2 tablespoons (30 ml / 1 fl oz) of cheese mixture, and 1½ teaspoons of sauce.
  9. Finish with a third wonton wrapper on top, crimping or folding down the edges.
  10. Spread 1 tablespoon (15 ml / 0.5 fl oz) of sauce over the top and sprinkle evenly with the remaining 1 cup (240 ml) of mozzarella cheese.
  11. Bake for 10 to 12 minutes, or until the cheese is melted, bubbly, and lightly golden.
  12. Let the mini lasagnas cool in the pan for 5 minutes before carefully removing and serving warm.
  13. When pressing the wonton wrappers into the muffin cups, slightly offset each layer. This helps create a sturdier cup and ensures better coverage.

Nutrition

Calories: 361kcalCarbohydrates: 30gProtein: 20gFat: 17g

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