|Artichoke Wonton Lasagna Cups|
Mini Artichoke Wonton Lasagna Cups
Author: Brenna Bowers
Makes: 4 servings
1 jar seasoned artichoke hearts, drained, chopped roughly
1 cup Ragu Light Parmesan Alfredo
1/2 cup light ricotta cheese
1 egg, beaten
2 tsp Italian seasoning
12 wonton wrappers
2 cups shredded mozzarella cheese
½ cup shaved Parmesan cheese
Preheat the oven to 350 degrees F. Spray a muffin pan with oil spray.
In a small bowl, combine and stir the Alfredo sauce, artichoke, ricotta, egg, and Italian seasoning.
In each muffin cup, place 1 (or overlap 2 if needed so that the whole cup is lined with a wonton wrapper) wonton wrapper and press it lightly against the edges of the muffin tin. Spoon 1 large Tablespoon of the artichoke mixture into the cup and add a pinch of the mozzarella and Parmesan. Starting again with a wonton wrapper, repeat this process resulting in 2 layers for each muffin cup (always ending with the mozzarella).
Bake for 15 minutes or until the cheese is melted and starts to brown.