The life and times of Kevin, Rebecca, and their growing family.
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Friday, August 20, 2010
Adventures in Cooking
I was just discussing this recipe with my sweet and talented friend Steph (check out the Birds and Trees blog) so I thought I'd post it for all to see :)! This is a fabulous recipe that I discovered in Cooking Light. Of course you need to use the part-skim ricotta cheese in order to keep it light. This is a family favorite and using the won ton wrappers makes it much easier than any other Lasagna that I've made! Be sure you note that you have to buy the won ton wrappers in the produce section. Hope you enjoy!
Won Ton Spinach Lasagna
Ingredients: 2 C of mozzarella cheese, divided; 1 ½ tsp basil, divided; ½ tsp ground red pepper, divided; 1—15oz ricotta cheese; 1-10oz pack of frozen spinach, thawed and well drained; 1 cup finely grated carrots; ½ C grated parmesan cheese; 1 egg; ½ tsp garlic powder; 1 26oz jar of pasta sauce; package of wonton skins (found in the produce section) Directions:Stir together 1 C of moz. Cheese, 1 tsp basil, ¼ tsp red pepper, ricotta, and next 5 ingredients in a large bowl. Set aside. Stir together pasta sauce, ½ tsp basil, & ¼ tsp red pepper. Spread ½ C sauce mixture in the bottom of a 13x9 greased baking dish. Arrange a layer of wonton wrappers over sauce, and then the cheese mixture on top of the wontons. Repeat layers—end with a layer of sauce mixture and top with one cup moz. cheese. Bake at 350° for 45 minutes or until bubbly.