Recipe :: Mini Lasagnas

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I ran across this recipe here for lasagna cupcakes and my first initial reaction was, “ew!”  But, after reading the recipe, and realizing that they were not actually cupcakes flavored like lasagna, I decided to try them out.  They are really more like mini lasagnas and I decided to cut out as much processing as I could by making my own sauce and cutting out the meat.

Ingredients:

3 roma tomatoes (diced)
1 cup of chopped baby spinach
1/2 cup of chopped onions
3 garlic cloves
grapeseed oil
oregano
salt
pepper
wonton wrappers
mozzarella cheese

Directions:

In a medium saucepan, sauté the chopped onions in a little grapeseed oil on medium heat.  Smash or chop up the garlic and add it to the onions once they have softened.

Once the onions have turned translucent, add the tomatoes and the baby spinach, but set aside a small portion of the spinach to use in the lasagna.  Add oregano, salt and pepper to taste.  Stir and turn the heat down to low and simmer for about 15-20 minutes.  Occasionally stir the mixture to prevent it from sticking to the bottom of the pan.

While the sauce is simmering, grease a muffin pan with the grapeseed oil.  I used a brush to lightly coat the cups, but you can use cooking spray if you prefer that method.

Take a wonton wrapper square and press it into the cups.  I allowed the pointy corners to stick up out of the cups.  I found it made a great handle to grab to pull the finished lasagna out of the cup.  Take a glass or any cup that matches the size of your cupcake pan to cut out a circle from the wonton wrappers.  You will need one circle for each cup.

Once your sauce is ready, pour enough sauce into each cup to fill it halfway.  Place a little of the reserved baby spinach on top and sprinkle a little mozzarella as well.  Place one of your wonton circles on top, top off the cup with more sauce, mozzarella and a sprinkle of oregano.

Place the muffin pan in an oven, pre-heated to 350˚F for 20-30 minutes or until the cheese has browned a little.  Remove the pan from the oven and allow to sit and cool for about 10 minutes before serving.  You should be able to pull the mini lasagnas out easily by grabbing the browned pointy corners that are sticking up.

I hope you guys will enjoy this recipe as much as I did!  I was a little surprised by how good they were and I am sure these will make a regular rotation into my menus.

 

 

 

 

 

 

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