“Another new trend. A modified recipe compliments of Food Network. For equipment you will need an 8 cup non-stick muffin pan.”
READY IN:
50mins
SERVES:
4
YIELD:
8 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 375 degrees F. You will need an 8-cup non-stick muffin pan.
  2. To start the lasagnas: Heat the oil in a large skillet over medium-high heat. Add the garlic cloves and red pepper flakes. Cook, stirring frequently, until garlic is fragrant, about 2 minutes. Add the spinach; mix. (May substitute pesto for this mixture.).
  3. Reserve 8 tablespoons of Parmesan and 8 tablespoons of mozzarella—this will be the topping. The remaining cheese will be used in the lasagnas (note you can vary the amount of cheese to taste keeping in mind that the parmesan is salty, the mozzarella is sweet as well as salty and helps to hold the lasagnas together, and the ricotta is sweet and creamy).
  4. Start assembling the lasagnas. Line each cupcake mold with a wonton wrapper. Put a little Parmesan, a little mozzarella, and a little ricotta into each mold. Top with a little spinach and a spoonful of sauce. Repeat layers of wonton wrappers, cheeses, spinach and sauce, creating 6 layers in all, and ending with sauce. Sprinkle each lasagna with reserved Parmesan and mozzarella. (DON'T USE MORE THAN 3 WRAPPERS PER CUP.).
  5. Bake until the lasagnas are nicely browned, about 20 minutes. Serve warm garnished with cherry tomatoes and basil leaves.

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