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!
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
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.
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)
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.
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.
Fill each cup with ½ slightly heaping TBSP of the spinach mixture. Top with ½ TBSP sauce.
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.
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.
Bake about 18 minutes, or until cheese is melted and the corners of the wontons are browned.
Yields 12 Cupcakes
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 *