Lasagna Cups

I had some leftover wontons (which I never have) and discovered a new family favorite. These are quick and easy to make. They freeze wonderfully and make an easy lunch. I eat mine on a bed of spinach to up the healthy factor. The recipe is kind of made up and can be altered as needed. The veggies can be adjusted depending on what you have on hand. I would have liked to add in some chopped eggplant and mushrooms. Also I like to use as little meat as possible, so these are meat-free. But if you like meat, you can brown it at the beginning with the carrots.

Wonton Lasagna Cups

About 36 wonton wrappers

olive oil

2 carrots, chopped

1 zucchini, chopped

large handful spinach, chopped

3 cups spaghetti sauce

15 oz. ricotta or cottage cheese

1/2 cup parmesan

2 eggs

1/4 tsp. salt or to taste

1/8 tsp. pepper or to taste

Shredded mozzarella or cheddar

Heat a small amount of olive oil in a saucepan. Add carrots and saute until almost soft. Add zucchini and saute for 1-2 minutes then spinach until wilted. Mix in spaghetti sauce and let simmer for 5-10 minutes. While simmering combine ricotta/cottage cheese, parmesan, eggs, salt and pepper in a small bowl.

Spray a muffin tin with nonstick spray. Lay a wonton wrapper in each tin and press into the edges slightly. Add a small scoop (about a tablespoon) of cheese mixture and a small scoop of sauce. Place another wonton wrapper and press down lightly. Repeat with a small scoop of cheese mixture and a small scoop of sauce. Fold edges that hang out over the edge back over the top of the lasagna cup. Top with some shredded cheese. Bake at 350 for about 20-25 minutes or until the cheese is bubbly and delicious on top.