Wednesday, February 11, 2015

Mini Lasagnes

There is something so comforting about eating a hot, cheesy lasagne on a cold winter day, but I don't always want the heaviness. These mini lasagnes are the perfect size and really hit the spot. They are packed with tons of vegetables, which make them a great meal for my little toddler too. Zahara loves them so much we always keep a few in the freezer.

Mini Lasagnas

  • 48 square wonton wrappers (1 pack)
  • 12 ounces ricotta cheese
  • Italian seasoning to taste
  • 1/2 jar pasta sauce
  • 2 cups mozzarella
  • 4 carrots*
  • 2 zucchini
  • 1 small head broccoli
  • 1 red pepper
  • 1 bunch spinach (fresh or frozen)
  • Shred your vegetables using a food processor or grater. I julienned mine by hand, which worked well, but took a lot longer. This will look like a massive amount of vegetables, but they will shrink down.
  • Sautee your vegetables in a large pan until most of the liquid has been released and the vegetables are soft.
  • Preheat the oven to 350 degrees Fahrenheit.
  • Add Italian seasoning to ricotta and mix well.
  • Spray a muffin tin with nonstick spray and place one wonton wrapper in each cup.
  • To assemble the lasagne, add a dollop of ricotta cheese to each wrapper. Then add a heap of veggies, a small spoonful of sauce and a sprinkle of mozzarella cheese. Add another wonton wrapper and repeat the layers once more.
  • Bake in the preheated oven for 15 minutes, or until edges of wonton browns and the cheese is bubbly.

* The best part about this recipe is you can put in any veggies you want. Play with the proportions. Add in mushrooms or onions. The sky is the limit!

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