Vegetable mini lasagnas recipe
I absolutely love lasagna, but it can be high in calories and leave you feeling really full. This healthier and less heavy option is perfect as an appetizer, side dish, or even a main dish. Plus, it’s easy to prepare! Once you have had success, you can experiment with other vegetables or even try a meat option.
- Olive oil cooking spray
- 1 cup low-fat milk
- 1 Tbsp. flour
- ¾ cup grated Asiago cheese (or Parmesan Asiago mix)
- 1 Tbsp. olive oil
- 1 small red onion, chopped
- 1 cup mushrooms, chopped
- ½ cup yellow peppers
- ½ cup chopped cherry tomatoes
- 1 cup thinly sliced asparagus (from 1 bunch)
- 24 wonton wrappers
- 1 cup skim ricotta cheese
- ¼ cup pesto
- Any additional or alternate vegetables you want
- Preheat the oven to 375°.
- Prepare the vegetables by finely chopping onion, mushroom, asparagus, tomatoes, and pepper. Then, in a medium skillet with 1 tablespoon of olive oil, prepare the vegetables over high heat until tender.
- While vegetables are cooking, mix milk in a medium saucepan with flour. Whisk until it starts to bubble and slowly add in cheese. Continue to whisk until thick, then set aside.
- In another dish, prepare the ricotta cheese with pesto and stir through.
- Use cooking spray to coat a muffin tin and then line your first layer of wonton in the bottom in cup shapes.
- To fill each cup, layer with a teaspoon of ricotta, then a teaspoon of vegetables, and finally drizzle a teaspoon of cheese sauce.
- Add a second layer of wonton to the tin (in a cup shape) and repeat the layers.
- Top with a spray of cooking spray. Bake for 15 to 20 minutes until the sauce bubbles and the edges of the wonton are crispy.
- Cool and serve.
- Serving Size: 3 cups
- Calories: 348 calories
- Fat: 13 grams
- Carbohydrates: 25 grams
- Protein: 8 grams