Artichoke Wonton Lasagna Cups...

Thanks to Leah Gowin's cupboard, I was inspired to create a new recipe today. When I opened up her pantry to see what could be created for dinner I was faced with ingredients such as jarred artichokes, wonton wrappers and Alfredo sauce. This was just what I needed in addition to the mozzarella and ricotta in the fridge to create Artichoke Wonton Lasagna Cups. This recipe even turned out to be a healthy alternative to regular lasagna. By using the wonton wrappers instead of lasagna noodles, I reduced the amount of carbs and also cut out some of prep work. No go to your cupboard and see what YOU can make!

Artichoke Wonton Lasagna Cups

 

Mini Artichoke Wonton Lasagna Cups

Author: Brenna Bowers

Makes: 4 servings

Ingredients:

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

Directions:

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.