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Petite Lasagnas Recipe

   
 

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     Petite Lasagnas

Category   Appetizers
Sub Category   None

Ingredients
1 cup ricotta
1/2 box frozen chopped spinach, thawed
2 Tbsp unsalted butter
1/2 medium yellow onion, finely chopped
1 medium cloves garlic, minced
1/4 cup freshly grated Parmigiano-Reggiano
1 large eggs, lightly beaten
Pinch freshly grated nutmeg, salt & pepper
24 small square wonton wrappers
 
tomato sauce
cream sauce
3 Tbs unsalted butter
3 Tbs. all-purpose flour
1-3/4 cups whole milk, heated
1/2 tsp. kosher salt
1/8 tsp. freshly ground black pepper
Small pinch freshly grated nutmeg

Instructions
1. to make the cream sauce, melt the butter over medium-low heat. Add the flour and cook, whisking constantly for 2 to 3 minutes. Slowly whisk in the hot milk and bring just to a simmer. Heat to low and cook for 6 to 8 minutes. Remove from the heat and whisk in the salt, pepper, and nutmeg.
2. 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. Add spinach and ricotta filling, tomato sauce, and the cream sauce over the filling. Top with mozza cheese. Repeat layers again.
3. Bake for 15 minutes. Let the cups cool, remove them from the pan, and serve!


Originally Submitted
3/20/2014





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