Preheat oven to 375 degrees. Spray a 12-cup muffin tin with oil
or cooking spray.
Heat oil in large skillet over medium-high heat. Add garlic,
zucchini, and mushrooms and saute until softened and just
beginning to brown, about 7 minutes. Stir in artichoke hearts;
cook 2-3 additional minutes or until liquid evaporates, if needed.
Add sun-dried tomatoes and pesto to skillet and stir until well-
combined. Remove from heat.
Combine ricotta, a pinch of salt, and pepper to taste (I added
1/4 teaspoon) in a small bowl. Set aside.
Press 1 wonton wrapper into each cup of the muffin tin. Divide
half the ricotta mixture into each cup; top this with half the
vegetable mixture. Divide half of the shredded cheese into each
cup. Place the remaining wonton wrappers into each cup,
making sure the corners are in the opposite direction of the first
wrapper; gently press down to smash everything into the cup
and then repeat layering process with remaining ingredients
(ricotta, veggies, then cheese).Bake for 10 minutes, or until
cheese has melted and edges of wonton wrappers are golden
brown.
Originally Submitted
7/17/2015
0 Out of 5 from
0 reviews
You can add this Mini Vegetable Lasagnas recipe to your own private DesktopCookbook.
