Mini Veggie Lasagnas

Lasagna has to be one of my favorite eats ever.  Something about those perfect layers of cheese, noodles, and sauce is a winning combo in my book.  The only thing I don't like about lasagna??  The massive number of calories.  So, in order to get my lasagna fix in a lower calorie version, and get rid of some tofu that was running out, I made these awesome mini veggie lasagnas.  I had gotten the initial idea to use a tofu and spinach mixture instead of ricotta cheese from this recipe by Jenna.  And then I got the other idea to make tiny, little lasagnas using a muffin pan from  Framed Cooks.  Combine the two and you have a great little appetizer, or meal for me.

Mini Veggie Lasagnas

Makes 24

What you need:

36 Wonton Wrappers

2 Cups of Grated Mozzarella Cheese

1/2 Cup Parmesan Cheese

16 Ounces Extra Firm Tofu, drained

10 Ounces Frozen Spinach, defrosted and drained

2 Tablespoons Olive Oil

1 1/2 teaspoons Salt

1 teaspoon Oregano

1 teaspoon Minced Garlic

1 Tablespoon Nutritional Yeast

1/2 cup Grated Carrots

A jar of your favorite pasta sauce

Start off by taking your tofu, spinach, olive oil, salt, oregano, garlic, nutritional yeast, and carrots, and blend in the food processor until smooth. 

Next, preheat your oven to 375 degrees and spray a muffin pan with Pam.  Take a wonton wrapper and place it in the bottom of the pan. (My muffin pan only makes 12, so after the first mini lasagnas were done I repeated and baked the second batch.)  

Next layer tofu mixture, a little mozzarella, and tomato sauce.
 

Now, take your remaining wonton wrappers and cup them into fourths.  Place the 1/4 of a wonton wrapper on top of the tofu/cheese/tomato layer. 

Do another layer of the tofu/cheese/tomato and 1/4 a wonton wrapper on top.  Then add a little pizza/tomato sauce to the top of the wonton, along with some mozzarella and parmesan.
 

Bake for about 15 minutes, or until browned.  Let cool 5 minutes.  Removed from the pan.  Enjoy!!

Seriously, these are the bomb.  My pictures show 3 on the plate - I had to have a 4th.  The tofu/spinach mixture tastes just like cheese.  And though I did add mozzarella and parmesan to the mix, this is much more healthy than with the normal ricotta cheese.