Mini Lasagnas

• porciones: 12 servings
• tiempo activo: 15 minutes
• tiempo total: 40 minutes

Ingredientes

Extra-virgin olive oil, for brushing

1 1/2 c. store-bought or homemade marinara sauce, divided

24 wonton wrappers, divided

1 garlic clove, grated

3/4 c. ricotta

1 oz. Pecorino Romano, finely grated (about 1/2 cup)

1/4 tsp. kosher salt

1/2 tsp. freshly ground black pepper

8 oz. mozzarella, shredded (about 2 cups), divided

Instrucciones

Arrange a rack in center of oven; preheat to 400°. Using a brush, grease a standard 12-cup muffin tin (preferably nonstick) with oil.

Into each prepared cup, spoon 1 Tbsp. marinara sauce. Place 12 wonton wrappers on top each.

In a small bowl, combine garlic, ricotta, Pecorino, salt, and pepper. Dollop about 2 tsp. ricotta mixture into each cup. Sprinkle with half of mozzarella.

Top mozzarella with remaining wontons. Spoon 1 Tbsp. sauce into wontons, dollop with about 2 tsp. ricotta mixture, then sprinkle with remaining mozzarella.

Bake mini lasagnas until cheese is melted and top is bubbling, 20 to 25 minutes. Transfer to a wire rack and let cool slightly.

Nutrición

• Calorías: 320
• Grasa Total: 11 g
• Grasa Saturada: 5 g
• Grasa Trans: 0 g
• Colesterol: 34 mg
• Sodio: 697 mg
• Carbohidratos Totales: 40 g
• Fibra Dietética: 2 g
• Azúcares Totales: 2 g
• Proteína: 14 g