Mini Lasagna Cups

Step 1

1 Position a rack in the middle of the oven and preheat to 375 degrees

Step 2

2 Wrap the defrosted spinach in a few layers of kitchen or paper towels and squeeze out any excess moisture

Step 3

3 Transfer the spinach to a large bowl, then add the ricotta cheese, the seasoning blend and salt and mix well to incorporate

Step 4

4 Transfer half of the mixture to a separate mixing bowl and stir in 1 cup (4 ounces) of the shredded cheese

Step 5

5 Use cooking oil spray to lightly grease the muffin pan

Step 6

6 Fit a wonton wrapper into each well with the corners of the wrappers up and over the edges of the well

Step 7

7 Evenly divide the ricotta-spinach blend in each wonton wrapper-covered well, then fit in another wonton wrapper on top

Step 8

8 Divide the carrots among the cups and top with 1 heaping teaspoon of the marinara sauce

Step 9

9 Fit a third wonton wrapper over the sauce

Step 10

10 Evenly divide the ricotta-spinach-mozzarella blend mixture over the last layer of wonton wrappers, followed by the remaining marinara sauce, about 1 tablespoon of shredded mozzarella per well, and a little black pepper

Step 11

11 (At this point, you can cover the entire pan with plastic wrap or aluminum foil and refrigerate overnight

Step 12

12 )

Step 13

13 Bake for 12 to 15 minutes, or until the cheese on top is melted, browned and bubbling

Step 14

14 Serve hot, or let cool completely before storing