spinach lasagna cupcakes

While flipping channels on TV, I came across the Food Network show Aarti Party. This particular day she was cooking Lasagna Cupcakes with Sausage and Mango Chutney. I really liked the concept behind the lasagna cupcakes, but knew I would never eat them as prepared on the show. I immediately thought of making the filling with spinach and cheese instead of meat sauce. I then proceeded to tell my husband about the show over dinner and shared with him my idea; it took some convincing, but he agreed to try them. Now they are one of our favorite things to eat!! Below is the recipe I created. :) Enjoy!

spinach lasagna cupcake dinner

spinach lasagna cupcake dinner

Ingredients:

spinach lasagna cupcake ingredients

spinach lasagna cupcake ingredients

½ TBSP Olive Oil
2 Garlic Cloves, Minced
1 – 5oz Package Fresh Spinach
¼ Cup + 2 TBSP Part-Skim Ricotta Cheese
½ Cup Parmesan Cheese, Divided
¾ Cup + 2 TBSP Shredded Low-Moisture Part-Skim Mozzarella Cheese, Divided
½ TSP Salt
36 Nasoya All Natural Won Ton Wraps
1 Cup Bertolli Vineyard Fire Roasted Tomato with Cabernet Sauvignon Sauce

Instructions:

Preheat oven to 375 degrees.

Sauté garlic in olive oil over medium heat. Add spinach, 1 handful at a time, stirring after each addition. Cook just until spinach is wilted. Remove from heat and let sit about 1 minute.

spinach lasagna cupcakes - sauteing spinach

spinach lasagna cupcakes – sauteing spinach

Transfer spinach to the bowl of a food processor and grind for 30 to 45 seconds, or until smooth. (If you don’t have a food processor, pureeing in a blender works just as well)

spinach lasagna cupcakes - processing spinach

spinach lasagna cupcakes – processing spinach

Transfer spinach to a small mixing bowl. Add ricotta cheese, ¼ cup of parmesan cheese, ½ cup mozzarella cheese and salt; stir mixture after each addition until well blended.

spinach lasagna cupcakes - making spinach filling

spinach lasagna cupcakes – making spinach filling

Lightly coat cupcake pan with cooking spray.

Place 1 won ton wrapper in the bottom of each cup, pressing lightly to ensure the wrapper reaches the bottom of the pan.

spinach lasagna cupcakes - won tons in cups

spinach lasagna cupcakes – won tons in cups

Fill each cup with ½ slightly heaping TBSP of the spinach mixture. Top with ½ TBSP sauce.

spinach lasagna cupcakes - first layer

spinach lasagna cupcakes – first layer

Place a 2nd won ton wrapper in each cup, rotating slightly so the corners of the wrappers are not on top of each other. Again, fill each cup with ½ slightly heaping TBSP of the spinach mixture, equally distributing any remaining mixture across the 12 cups. Top with ½ TBSP sauce.

spinach lasagna cupcakes - second layer

spinach lasagna cupcakes – second layer

Place a 3rd won ton wrapper in each cup, again, rotating slightly so the corners of the wrappers are not on top of each other. Top each cup with 1 TSP sauce, ½ TBSP mozzarella cheese and 1 TSP parmesan cheese.

spinach lasagna cupcakes - final layer

spinach lasagna cupcakes – final layer

Bake about 18 minutes, or until cheese is melted and the corners of the wontons are browned.

Yields 12 Cupcakes

spinach lasagna cupcakes - cooked

spinach lasagna cupcakes – cooked

Weight Watchers: 1 cupcake = 4 points plus; 2 cupcakes = 7 points plus; 3 cupcakes = 11 points plus.

* NOTE: If you’re having trouble locating won ton wraps in the grocery store, look near the vegetarian meats and cheeses in the produce section or near the pre-packaged spinach and lettuce *

2 thoughts on “spinach lasagna cupcakes

    • Let me know how you like them!! They’re pretty fun to eat too – we like to use our hands and pull apart the layers…the crunchy corners of the won tons taste a lot like tortilla chips and are yummy when dipped in the cheesy spinachy saucy center of the cupcakes :)

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