Baked Lasagna Cups

• 5 oz. fresh spinach, chopped
• 1/2 lb. baby portobello mushrooms, chopped (optional)
• 1/2 cup feta or mozzarella cheese, crumbled / shredded
• 1/2 cup vegan ricotta
• 1/2 cup freshly grated parmesan cheese
• 2 tablespoons pine nuts (toasted)
• salt & pepper

Everything Else:

• 1 cup of marinara sauce (homemade or Rao’s Marinara Sauce)
• 1 cup pesto (homemade or Costco’s)
• 1 cup mozzarella cheese, shredded
• 48 eggless wonton wrappers (I use Frieda’s Asian Specialties Won Ton Wrappers)
• fresh basil, chopped

Directions:

1. Preheat the oven to 425°F.
2. Prep the filling ingredients and mix together.
3. Using a large 12-cup muffin pan, add the following ingredients in this order:

• 1 won ton wrapper
• 1-2 tsp filling
• 1-2 tsp pesto
• 1 won ton wrapper
• 1-2 tsp filling
• 1-2 tsp marinara sauce
• sprinkle of mozzarella cheese

4. Bake for 15-18 minutes, checking to make sure the won tons don’t burn.

5. Remove the oven, sprinkle with fresh basil, and serve hot.