-1Wonton

Lasagna Cups

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 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+ each