Mini Lasagna Food Porn

This is for all my food loving friends. Which is many of you.

I saw this recipe for Petite Lasagnas on Pintrest and in person when my friend Jaclyn made it. She made it without the turkey though. She thought something was missing, so I set about to see if I could find that missing thing. If you've ever cooked with me, you know I don't stick to recipes very well most of the time. This time was no exception. Some of my measurements aren't exact; I tend not to measure spices and what not.

~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~

Petite Lasagnas
recipe adapted from Can You Stay for Dinner?

¼ tsp salt, divided
¼ tsp pepper
½ cup chopped onion (I'm not a huge fan of onion)
½ cup chopped mushrooms
¼ cup chopped zucchini
½ cup chopped green bell pepper
½ cup chopped spinich
2 cloves garlic, minced
14.5 oz can crushed tomatoes, or tomato sauce
Dried oregano, basil, rosemary, sage, and Italian Seasoning
~I don't know how much of each I actually used. I eyeballed it until it tasted good.
1 ½ cups part skim ricotta cheese (I used 1-15 oz container)
24 small square wonton wrappers
1 1/2 cups shredded mozzarella cheese

Preheat oven to 375ºF. Heat a large skillet over medium heat. Add the onions, mushrooms, zucchini, bell pepper, salt, and pepper. Saute until onions are translucent or nearly so and everything is nice and soft. Add the garlic and stir constantly for 30 seconds.

Add the crushed tomatoes, spinach, and herbs. Bring the pan to a gentle boil. Reduce the heat to low and simmer for 10 minutes. Remove from heat and set aside.

In a bowl, combine the ricotta, a pinch of salt and pepper, and more herbs. Stir to mix well. Set aside.

Coat a 12-cup muffin tin with nonstick cooking spray. Place 1 wonton wrapper into each of the 12 cups, pressing firmly in the bottom of the cup and up the sides.

Using half of the ricotta mixture, divide it among the 12 muffin cups. Next, using half of the tomato sauce, spoon it evenly over each of the ricotta filled cups. Sprinkle with mozzarella.

Gently press another wonton wrapper on top of the mozzarella layer.

Repeat the process by distributing the remaining ricotta, then the remaining tomato sauce, and finally the rest of the shredded mozzarella.

Bake for 10 minutes, or until the cheese has melted.

Let the cups cool, remove them from the pan, and serve!

Fresh out of the oven and 
topped with cheesy goodness.

They didn't come out of the pan as pretty as I would have
liked, but they tasted good, so who cares.