Lasagna Cups (2 Points Plus)

Lasagna Cups (2 Points Plus)

Lasagna Cups 2

Makes 12 Lasagna Cups

•1 1/2 cups Marinara Sauce (I used the Paul Newman variety)
•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

Instructions
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.

Thanks to Danica for this great recipe.

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