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Spinach and Ricotta Wonton Mini Lasagnas
Ingredients
- 1 cup (250 mL) whole milk ricotta cheese
- 1 cup (250 mL) packed baby spinach, finely chopped
- ¾ cup (175 mL) grated Parmesan cheese, divided
- 1 garlic clove grated or pressed
- 1 large egg beaten
- ¾ teaspoon (4 mL) kosher salt
- ½ teaspoon (2 mL) freshly ground black pepper
- 24 wonton wrappers
- 1½ cups (375 mL) Roasted Tomato Sauce (page 244) or your favourite store-bought tomato sauce
- 1½ cups (375 mL) grated mozzarella cheese
- Fresh basil leaves for garnish (optional)
Instructions
- Preheat the oven to 375°F (190°C). Lightly oil a standard 12-cup muffin tin, or coat with non-stick spray.
- In a medium bowl, combine the ricotta, spinach, ½ cup (125 mL) Parmesan, garlic, egg, salt, and pepper and stir to blend.
- Press 1 wonton wrapper into each of the muffin cups. Divide the ricotta mixture evenly between the 12 wonton wrappers and top with 1 tablespoon (15 mL) each of tomato sauce and mozzarella. Top with another wonton wrapper layer and another tablespoon (15 mL) each of tomato sauce and mozzarella. Sprinkle with the remaining ¼ cup (60 mL) Parmesan, dividing it evenly between the cups.
- Bake for 15 to 17 minutes or until the cheese has melted and the wonton wrappers are crisp and golden brown. Remove the muffin tin from the oven and let cool for 5 minutes. Garnish with basil, if using, before serving.
Notes
TIP: This recipe can be made through step 3 and then covered and frozen for up to 1 month. To bake from frozen, follow step 4, adding a few extra minutes to the cooking time if needed.
Excerpted from Oven to Table by Jan Scott. Copyright © 2019 Jan Scott. Photography by Jan Scott. Published by Penguin Canada, an imprint of Penguin Random House LLC. Reproduced by arrangement with the Publisher. All rights reserved.
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