|You will need Low Fat Ricotta, Marinara Sauce, Wonton Wraps, and Pesto Sauce.|
|Grab your trusty Muffin tin and give it a good spritz of non-stick spray. My poor husband shudders and sheds a tear or two every time I pull out the muffin tin. He's in charge of dishes at my house and this pan is his least favorite.|
|Place a Wonton Wrapper in each cup..press them lightly into the bottom.|
|Scoop a TBSP of Marinara Sauce into each cup.|
|Put about a teaspoon of Ricotta in next.|
|Top with about a teaspoon of Prepared Pesto Sauce.|
|Spritz again with the non stick spray trying to get all exposed parts of the Wonton Wrappers. Bake 375 Degrees for about 10 minutes.|
|Let the cups hang out for a couple of minutes.|
Mini Pesto Lasagna Recipe
Source: Prevention Magazine
Low Fat Ricotta Cheese
Heat over to 375 degrees with the rack in the middle position.
Coat your muffin tin evenly with non-stick spray. Gently push a Wonton Wrapper into each cup. No need to try and make them fit, the corners will stick up a bit. Fill each cup with 1 TBSP of Marinara, 1 tsp Ricotta, and 1 tsp of Pesto.
Lightly coat the exposed edges of the Wonton Wrappers with non stick spray.
Bake until the edges are golden brown and the filling is heated through, about 10 minutes. Let stand in muffin pan 1-2 minutes before removing and transferring to plates.
Nutritional info per Lasagna