Roasted Veggie Wonton White Lasagna

• 2 Tablespoons Extra Virgin Olive Oil
• 1 pound Asparagus, Washed Trimmed And Dried
• 1 whole Onion, Sliced
• 8 whole Mushrooms, Medium, Sliced
• 4 cloves Garlic, Trimmed And Thick Sliced
• 15 ounces, weight Ricotta Cheese (You Choose The Fat Content)
• 4 ounces, weight Grated Fontina Cheese
• 4 ounces, weight Grated Provolone Cheese
• 2 pinches Nutmeg (fresh Is Best)
• Salt and Pepper, to taste
• 1 package Wonton Skins - Wonton Or Egg Roll Size

1. Veggie Prep:
2. Preheat the broiler.
3. Spray your baking sheets with Pam.
4. In a large ziploc bag, add 1 tablespoon of the EVOO.
5. Place the asparagus in the bag and give it a gentle massage to mix.
6. Lay out spears of asparagus on one of the baking sheets.
7. Add 1 tablespoon of EVOO into the same bag and add the onions, mushrooms and garlic and give them a gentle massage.
8. Lay those veggies out on a 2nd prepared baking sheet.
9. (If you only have one sheet, dont worry we are only going to use one at a time).
10. Place the asparagus under the broiler.
11. Broil for 6-7 minutes.
12. Give them a little roll and return for an additional 2-5 minutes.
13. Doneness is a personal thing.
14. If you want them to be very soft, cook them till almost, but not quite perfect as they will cook a bit more when cooking the lasagna.
15. About the same amount of time for the mushrooms, onions and garlic.
16. Here again, broiling veggies will depend on thickness and distance from heat source.
17. Keep your eye on things so they dont burn.
18. Cut the cooled asparagus into bite sized pieces.
19. Cheese filling prep:
20. Set aside about 1 ounce of both the fontina and provolone cheese for topping.
21. Blend/pulse or hand mix all of the remaining cheeses.
22. I chose to use my food processor because I am usually too lazy to grate my own cheese but you can hand mix it all.
23. Once blended, add nutmeg, salt and pepper.
24. Some cheeses are saltier than others so try a taste before baking.
25. Assembly:
26. In a Pam sprayed 7x11 dish, place a layer of wonton skins on the bottom of the dish.
27. For the larger eggroll size, cut them in half and overlap slightly to form a layer of wontons.
28. Smear a layer of cheese mixture on the skins.
29. Top with some veggies.
30. Repeat.
31. If you are using the 4x4 squares, you may find it easier to spread the cheese on each skin while holding it.
32. Continue the layering until you have used all your cheese and veggies and ending with the cheese mixture.
33. Sprinkle the saved grated cheeses.
34. Bake for about 30 -35 minutes or until bubbly and browned.
35. Serve with a salad

olive oil, onion, mushrooms, garlic, ricotta cheese, cheese, provolone cheese, nutmeg, salt, egg roll

Taken from tastykitchen.com/recipes/main-courses/roasted-veggie-wonton-white-lasagna/ (may not work)