Spinach Lasagna Cups
Yields: 12 lasagna cups
  • 1 container (15 ounces) low fat ricotta cheese
  • 1 package (10 ounces) frozen spinach, thawed and squeezed dry
  • ¼ cup shredded Parmesan cheese
  • 2 to 3 garlic cloves, minced
  • 1½ teaspoons Italian herb seasoning
  • 1 egg, lightly beaten
  • 24 wonton wrappers
  • 1 cup tomato basil pasta sauce, (or your favorite sauce)
  • 2 cups shredded mozzarella cheese
  • cooking spray
  • Crushed red pepper, optional
  1. Preheat oven to 350° F. Spray a standard 12-cup muffin tin with cooking spray and set aside.
  2. In a medium bowl, combine ricotta, spinach, Parmesan, garlic, Italian herb seasoning and egg. [Note: this step can be made ahead and refrigerated until you're ready for assembly]
  3. Layer 1: Place a wonton wrapper in each prepared muffin cup, pressing gently to fit pan. Next put a generous tablespoonful of ricotta mixture on top of wonton wrapper. Cover the ricotta cheese with pasta sauce and then sprinkle with mozzarella cheese. Layer 2: Gently press another wonton wrapper on top of the mozzarella cheese. Repeat layering with ricotta mixture, sauce and mozzarella cheese. Sprinkle tops with crushed red pepper, if desired.
  4. Bake for 15 to 20 minutes, or until cheese is melted and bubbling and wonton wrappers start to turn golden on the edges. Remove from oven and let site for 5 minutes. Serve warm!
Recommended wine pairing: Gallo Family Vineyards Merlot is excellent with this dish!
Recipe by Alida's Kitchen at https://www.alidaskitchen.com/2014/01/26/spinach-lasagna-cups/