Mini Muffin-Tin Lasagnas

By MaryEllen

These healthy muffin tin lasagnas use wanton wrappers instead of noodles and their mini size keeps portions just right.Once you get the hang of making these lasagnas in a muffin tin, experiment with different vegetables in the filling. Find this recipe and more healthy recipes on eatingwell.com.

Ingredients

• 1 cup low-fat milk
• 1 tablespoon all-purpose flour
• 3/4-cup grated Asiago cheese
• 1/4 teaspoon white pepper
• 1 tablespoon olive oil
• 1 large minced shallot
• 1/4 teaspoon salt
• 2 cups thinly sliced asparagus
• 1 cup part skim ricotta
• 1/4 cup pesto
• 12 Wonton Wrappers

Preparation

Step 1

Whisk 1 cup low-fat milk and 1 tablespoon all-purpose flour in a small saucepan. Bring to a boil over medium-high heat whisking constantly until bubbling and thickened enough to coat the back of a spoon about 3 minutes. Remove from heat and whisk in 3/4-cup grated Asiago cheese and a quarter teaspoon white pepper. Set the cheese mixture aside. Next in a large saucepan heat 1 tablespoon olive oil over medium-high heat. Add 1 large minced shallot, 2 cups chopped mushrooms, and a quarter teaspoon salt. Cook, stirring occasionally until the mushrooms release their liquid. Then add 2 cups thinly sliced asparagus and cook until just beginning to soften. In a small bowl combine 1 cup part skim ricotta and a quarter cup pesto. Now assemble the lasagnas by coating a muffin tin with cooking spray. Place the wanton wrapper into the bottom and partway up the sides of each muffin cup. Spoon about 2 teaspoons of the ricotta mixture into each muffin cup. Spread about 2 teaspoons of the cheese sauce over the ricotta and top with about 1 tablespoon in the vegetable mixture. Place another wanton wrapper over the filling pressing down gently to form a cup. Repeat with another layer of the ricotta mixture, cheese sauce, and vegetables. Coat the tops with cooking spray. Bake the mini lasagnas at 375 degrees until the tips of the wanton wrappers are golden brown and the filling is bubbling about 18 to 20 minutes. Let cool in the pan for 5 minutes then loosen and remove with a paring knife.