217F5D9D-368F-4A50-B983-62F4B875B7CA

INGREDIENTS:

  • 1 1/2 cups Veggie Marinara, jarred or homemade
  • 3 ounce fresh spinach, minced
  • 1/2 cup carrots, minced
  • 1 garlic clove, minced
  • 1 cup fat free ricotta cheese
  • 1 egg white
  • 1 tsp Italian seasoning
  • Dashes of sea salt, black pepper and crushed red pepper flakes
  • 8 oz low-fat mozzarella cheese
  • 1 oz parmesan, grated
  • 24 small square wonton wrappers
  • Fresh basil leaves for garnish, optional

INSTRUCTIONS:

1.  Preheat oven to 375 degrees. Place a 12 cup standard muffin tin on a cookie sheet and spray each cup with nonstick spray.  Set it aside.

2.   In a medium bowl, combine spinach through crushed red pepper flakes.. Mix well then stir in 1/3 cup of the mozzarella.  Set aside.

3.  Start layering your lasagna cupcakes. Begin with a wonton wrapper and press it into the bottom of each muffin tin.  Sprinkle a little Parmesan cheese, ricotta cheese mix and mozzarella cheese. Then, top with a little marinara sauce. Use around 1-2 teaspoons of all the ingredients depending on your personal preference, smoothing the surfaces with the back of a spoon after each addition. Repeat layers ending with marinara sauce. Top with reserved Parmesan and mozzarella cheese.

4.  Bake for 18-20 minutes or until edges are brown. Remove from oven and let cool for 5 minutes. To remove use a knife to loosen the edges then pop each lasagna out.

5.  Garnish with basil and serve.

Makes 12 Lasagna Won Ton Cups, 2 points+ or 3 SmartPoints each, 100% Simply Filling with Fat Free Cheeses

Nutritional information per cup, calculated using caloriecount.com

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