Lasagna Cups Directions:
- Preheat the oven to 375°F (190°C). Place a standard 12-cup muffin tin on a cookie sheet and spray each cup with nonstick spray. Set aside.
- In a medium bowl, combine spinach, carrots, garlic, ricotta cheese, egg white, Italian seasoning, sea salt, black pepper, and crushed red pepper flakes. Mix well, then stir in 1/3 cup of the mozzarella. Set aside.
- Begin layering the lasagna cupcakes. Press a wonton wrapper into the bottom of each muffin tin. Add a sprinkle of Parmesan cheese, a spoonful of the ricotta cheese mixture, and a sprinkle of mozzarella cheese. Top with a little marinara sauce, using 1-2 teaspoons of each ingredient. Smooth the layers with the back of a spoon as needed. Repeat the layers, ending with marinara sauce. Top with the reserved Parmesan and mozzarella cheese.
- Bake for 18-20 minutes, or until the edges are golden brown. Remove from the oven and let cool for 5 minutes. Use a knife to loosen the edges, then carefully remove each lasagna cupcake.
- Garnish with fresh basil leaves if desired and serve.
WW Points Calculation:
- Veggie marinara: 0 points
- Fresh spinach: 0 points
- Carrots: 0 points
- Garlic: 0 points
- Fat-free ricotta cheese: 0 points
- Egg white: 0 points
- Italian seasoning, salt, and spices: 0 points
- Low-fat mozzarella cheese: 10.66 points (¾ cup used)
- Parmesan cheese: 5 points (1 ounce)
- Wonton wrappers: 24 points
Total Points: 39.66
Servings: 12
Per Serving: 3.31 points
Nutrition Information:
- Calories: Approx. 70 per serving
- Fat: Approx. 2g
- Protein: Approx. 5g
- Carbohydrates: Approx. 8g
- Sugar: Approx. 1g
- Sodium: Approx. 200mg
I'm waiting for your comments! Enjoy!
