Mini Lasagna Cups 12.000

Deb Lindsey for The Washington Post

Sep 6, 2016

A package of wonton wrappers and a muffin pan combine for handy single-serving portions of lasagna, ready to grab and go for a quick lunch or dinner. This version is made with vegetables straight out of the freezer but is easily adaptable to your favorite fillings, including crumbled Italian sausage, mushrooms and bell peppers.

You’ll need a standard muffin pan with 12 wells.

Wonton wrappers are available in Asian markets and also are commonly found in grocery stores these days, often in the produce section.

Make Ahead: The cups can be assembled a day ahead, covered and refrigerated in the pan until ready to bake. The baked mini lasagna cups can be refrigerated, covered or individually wrapped, for up to 3 days.


Servings:
12

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 12 servings

Ingredients
  • 1 cup frozen chopped spinach, defrosted
  • 1 cup part-skim ricotta cheese
  • 1 teaspoon seasoning blend, such as Trader Joe’s 21 Seasoning Salute
  • 1/2 teaspoon salt
  • 2 cups low-fat shredded mozzarella cheese
  • 36 square wonton wrappers
  • 1 cup frozen diced carrots, defrosted
  • 1 1/2 cups Fast Blender Marinara Sauce (see related recipe) or store-bought tomato sauce of your choosing
  • Freshly ground black pepper

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Directions

Preheat oven to 375 degrees.

Wrap the defrosted spinach in a few layers of paper towels and squeeze out any excess moisture, then transfer the spinach to a mixing bowl with the ricotta cheese, the seasoning blend and salt, stirring until well incorporated.

Place half of the mixture in a separate mixing bowl; stir in 1 cup of the shredded mozzarella cheese.

Use cooking oil spray to lightly grease the muffin pan. Fit a wonton wrapper into each well with the corners of the wrappers up and over the edges of the well.

Evenly divide the ricotta-spinach blend in each wonton-wrapper-covered well, then fit in another wonton wrapper on top. Then divide the diced carrots among the cups, and then top with a generous teaspoon of the marinara sauce. Fit a third wonton wrapper over the sauce.

Evenly divide the ricotta-spinach-mozzarella blend mixture on the last layer of wonton wrappers, then finish by evenly dividing the remaining marinara sauce, about a tablespoon of shredded mozzarella, and some freshly ground black pepper.

(At this point, you can cover the entire pan with plastic wrap or aluminum foil and refrigerate overnight.)

Bake (middle rack) for 12 to 15 minutes, or until the cheese on top is melted, browned and bubbling.

Serve hot, or let cool completely before storing.

Rate it

Recipe Source

From Washington food writer and editor Kristen Hartke.

Tested by Kristen Hartke.

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