Monday, October 20, 2014

Spinach-Artichoke Mini Lasagnas

Oh boy, these were crazy good!! Yummy, filling, hearty, flavorful....yeah, we liked them a lot!! My adventurous son ate three of these little lasagnas. I had quite a few left over (this recipe does make 24 mini-lasagnas!!!), so, I've been sending them to school with my son in his lunch box. I found the recipe in this month's issue of Vegetarian Times. The recipe comes from their reader recipe contest.....these little lasagnas won first prize. Once you make them, you will see why!!!

Oh! And if you want to add some meat, I think a couple links of Italian chicken sausage (cooked and crumbled) would really add a lot of deliciousness to the lasagnas. 

*Please note that I could not find Amore Herb Paste (and I looked all over Whole Foods for it), I substituted 2 tsp dried basil and 2 tsp dried oregano in its place.

Here is the recipe verbatim from Vegetarian Times:

1 16oz pk frozen chopped spinach, thawed and drained
1 15oz can water-packed artichoke hearts, drained and chopped
1 16oz container Ricotta
12 oz shredded mozzarella cheese, divided (3 cups)
1/2 cup Parmesan
1 large egg, lightly beaten
3 Tbs Amore Herb Paste, divided* <I used 2 tsp of dried basil and oregano, each>
1/4 cup red wine
1 25oz jar good marinara sauce
72 refrigerated or thawed frozen dumpling or wonton wrappers

1. Stir together spinach, artichoke hearts, Ricotta, 2 cups mozzarella, Parmesan, egg and 2 Tbl. herb paste <or 1 tsp dried basil and 1 tsp dried oregano> in a large bowl. Set aside.

2. Bring wine to a boil in small saucepan over medium-high heat. Boil until reduced by half. Stir in  remaining 1 Tbl herb paste <or remaining 1 tsp dried basil and 1 tsp dried oregano> then marinara sauce, and bring to just a simmer. Remove from heat.

3. Preheat oven to 375F, and coat two 12 cup muffin pans with cooking spray <I used olive oil and I coated the pans generously>. Press 1 wonton wrapper into bottom of each muffin cup. Spoon 2 Tbl cheese mixture into wonton wrapper. Top with 1 1/2 tsp sauce. Repeat layering wonton wrapper, cheese mixture, and sauce. Top with wonton wrapper, and crimp or turn down edges as you would a pie. Spread 1 Tbl sauce over top. Sprinkle lasagnas with remaining 1 cup mozzarella.

4. Bake 10 to 12 minutes, or until cheese on top is melted and bubbling. Cool 5 minutes before un-molding and serving.

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