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.
- 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!