Mini Spinach and Ricotta Lasagna Cups
This is everything you want in a lasagna, except it is in a mini version. Every bite is cheesy and filled with lasagna goodness.
Servings: 24 Lasagna cups
- 24 wonton wrappers
- 4 cups of fresh spinach about 1 bag
- 3 tsp extra virgin olive oil
- 1/2 cup ricotta
- 1 cup of fresh marinara sauce
- 1/2 tsp salt
- 1/2 tsp pepper
- 2 cloves of fresh garlic; chopped
- 1 cup of shredded mozarella cheese
- 5 leaves of fresh sliced basil to garnish
Pre-heat oven to 375 degrees F. In a medium sauce pan sautee spinach by adding olive oil, garlic, and spinach. Sautee until spinach is wilted. Season with salt and pepper.
In a cupcake pan, spray the bottoms with cooking spray, then add wrappers accordingly.
In a medium bowl, mix in the cooked spinach and ricotta. Then add salt and pepper to taste. With teasoon, spoon in about 1 tablespoon of ricotta filling to the wrappers. Then top with about 1 tablespoon of marinara sauce, then sprinkle with mozarella cheese (about another tablespoon). Repeat until you are out of ingridients.
Bake for about 10-15 minutes or until cheese if completely melted and bubbly. Sprinkle with freshly sliced basil and enjoy these cuties! :)