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

Ingredients:

• 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)

Directions:

• 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!