Mini Veggie Lasagnas
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!!