Asparagus-Mushroom Mini Lasagnas

By Ellie

6 Person

85 Minutes

339 Calories

Although not conventional, wonton wrappers are the perfect stand-in for noodles in this muffin-tin mini lasagna recipe. Once you get the hang of making this healthy vegetarian lasagna recipe in your muffin tin, experiment with different fillings to suit your fancy.

Ingredients

¼ cup prepared pesto
1 cup part-skim ricotta cheese
24 wonton wrappers
2 cups thinly sliced asparagus (from 1 bunch)
¼ tsp. salt
2 cups chopped baby bella mushrooms
1 large shallot, finely chopped
1 tbsp. extra-virgin olive oil
⅛- ¼ tsp. white or black pepper
¾ cup grated Asiago cheese
1 tbsp. all-purpose flour
1 cup low-fat milk
Canola or olive oil cooking spray

Method

01

Preheat oven to 375°F. Coat a 12-cup nonstick muffin tin with cooking spray.
02

Whisk milk and 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 Asiago and pepper to taste.
03

Heat oil in a large skillet over medium-high heat. Add shallot, mushrooms and salt and cook, stirring occasionally, until the mushrooms release their liquid, 3 to 5 minutes. Add asparagus and cook, stirring, until just beginning to soften, about 3 minutes.
04

Place a wonton wrapper into the bottom and partway up the sides of each muffin cup. Combine ricotta and pesto in a medium bowl. Spoon about 2 teaspoons of the ricotta mixture into each muffin cup. Spread about 2 teaspoons of the Asiago sauce over the ricotta and top with about 1 tablespoon of the vegetable mixture. Place another wonton wrapper over the filling, pressing down gently to form a "cup." The corners of the wrappers will stick up, forming 4 little points. Repeat with another layer of the ricotta mixture, Asiago sauce and vegetables. Coat the tops with cooking spray.
05

Bake the mini lasagnas until the tips of the wonton wrappers are golden brown and the filling is bubbling, 18 to 20 minutes. Let cool in the pan for 5 minutes. Loosen and remove with a paring knife. Serve warm.

Related Tags

Asparagus-Mushroom Mini Lasagnas

3.8

( By Ellie )

01 Information

Grade easy
Serving 6 servings
Calorie 339 Kcal
Prep Time 60 Mins
Cook Time 25 Mins
Total Time 85 Mins

02 Ingredients

¼ cup prepared pesto

1 cup part-skim ricotta cheese

24 wonton wrappers

2 cups thinly sliced asparagus (from 1 bunch)

¼ tsp. salt

2 cups chopped baby bella mushrooms

1 large shallot, finely chopped

1 tbsp. extra-virgin olive oil

⅛- ¼ tsp. white or black pepper

¾ cup grated Asiago cheese

1 tbsp. all-purpose flour

1 cup low-fat milk

Canola or olive oil cooking spray

03 Method

Step 1

Preheat oven to 375°F. Coat a 12-cup nonstick muffin tin with cooking spray.

Step 2

Whisk milk and 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 Asiago and pepper to taste.

Step 3

Heat oil in a large skillet over medium-high heat. Add shallot, mushrooms and salt and cook, stirring occasionally, until the mushrooms release their liquid, 3 to 5 minutes. Add asparagus and cook, stirring, until just beginning to soften, about 3 minutes.

Step 4

Place a wonton wrapper into the bottom and partway up the sides of each muffin cup. Combine ricotta and pesto in a medium bowl. Spoon about 2 teaspoons of the ricotta mixture into each muffin cup. Spread about 2 teaspoons of the Asiago sauce over the ricotta and top with about 1 tablespoon of the vegetable mixture. Place another wonton wrapper over the filling, pressing down gently to form a "cup." The corners of the wrappers will stick up, forming 4 little points. Repeat with another layer of the ricotta mixture, Asiago sauce and vegetables. Coat the tops with cooking spray.

Step 5

Bake the mini lasagnas until the tips of the wonton wrappers are golden brown and the filling is bubbling, 18 to 20 minutes. Let cool in the pan for 5 minutes. Loosen and remove with a paring knife. Serve warm.

04 Author