Spinach Lasagna Cups #Sundaysupper

Serving 12 people

45 min


  • crushed red pepper Crushed red pepper, optional
  • egg 1 egg, lightly beaten
  • garlic cloves 2 to 3 garlic cloves, minced
  • low fat ricotta cheese 1 container (15 ounces) low fat ricotta cheese
  • parmesan cheese 1/4 cup shredded Parmesan cheese
  • seasoning 1 1/2 teaspoons Italian herb seasoning
  • shredded mozzarella cheese 2 cups shredded mozzarella cheese
  • spinach 1 package (10 ounces) frozen spinach, thawed and squeezed dry
  • tomato & basil sauce 1 cup tomato basil pasta sauce, (or your favorite sauce)
  • wonton wrappers 24 wonton wrappers
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How to make it

  1. Place a wonton wrapper in each prepared muffin cup, pressing gently to fit pan. Next put a generous tablespoonful of ricotta mixture on top of wonton wrapper. Cover the ricotta cheese with pasta sauce and then sprinkle with mozzarella cheese. Layer 2: Gently press another wonton wrapper on top of the mozzarella cheese. Repeat layering with ricotta mixture, sauce and mozzarella cheese. Sprinkle tops with crushed red pepper, if desired.
  2. Bake for 15 to 20 minutes, or until cheese is melted and bubbling and wonton wrappers start to turn golden on the edges.
  3. Remove from oven and let site for 5 minutes.
  4. Serve warm!