Asparagus and Mushroom Lasagna Cup


The idea is amazing, but the recipe needs some tweaking – the lasagna cups were a little hard to get out of the muffin pan, but if the food tastes good, who really cares? This recipe is inspired by Clean Eating. A

Wonton wrappers
10 oz crimini mushrooms, chopped
1 shallot chopped
1 bunch of asparagus chopped
Salt and pepper
1 TBSP olive oil
1 c milk
1 TBSP flour
3/4 c asiago, grated
1 c ricotta
1/4 c pesto

Preheat oven to 375. Spray muffin tin with olive oil. Line with wonton wrappers.

Heat milk and flour over medium high heat, whisking constantly until thick, about 3 minutes. Stir in asiago. Set aside.

Heat olive oil in a skillet over medium heat, add shallots and mushroom and cook for 8 – 10 minutes. Add asparagus and cook for 3 additional minutes, season with salt and pepper, remove from heat.

Combine ricotta and pesto.

Spoon 1 TBSP ricotta mixture into wonton lined muffin tin, top with mushroom mixture and 1 TBSP cheese sauce.

Bake for 18 – 20 minutes. Let rest for 5 minutes. Carefully remove from pan.

Serves 4 – 6.