Spinach-Artichoke Mini Lasagnas

• 1 16-oz. pkg. frozen chopped spinach, thawed and drained
• 1 15-oz. can water-packed artichoke hearts, drained and chopped
• 1 16-oz. container BelGioioso Ricotta Con Latte
• 12 oz. shredded mozzarella cheese, divided (3 cups)
• 1/2 cup grated BelGioioso Vegetarian Parmesan
• 1 large egg, lightly beaten
• 3 Tbs. Amore Herb Paste, divided
• 1/4 cup red wine
• 1 25-oz. jar Eden Spaghetti Sauce
• 72 refrigerated or thawed frozen dumpling or wonton wrappers

1. Stir together spinach, artichoke hearts, ricotta, 2 cups mozzarella, Parmesan, egg, and 2 Tbs.
2. herb paste in large bowl.
3. Set aside.
4. Bring wine to a boil in small saucepan over medium-high heat.
5. Boil until reduced by half.
6. Stir in remaining 1 Tbs.
7. herb paste, then spaghetti sauce, and bring to just a simmer.
8. Remove from heat.
9. Preheat oven to 375F, and coat two 12-cup muffin pans with cooking spray.
10. Press 1 dumpling wrapper into bottom of each muffin cup.
11. Spoon 2 Tbs.
12. cheese mixture into dumpling wrapper.
13. Top with 1 1/2 tsp.
14. sauce.
15. Repeat layering dumpling wrapper, cheese mixture, and sauce.
16. Top with dumpling wrapper, and crimp or turn down edges as you would a pie.
17. Spread
18. 1 Tbs.
19. sauce over top.
20. Sprinkle lasagnas with remaining 1 cup mozzarella.
21. Bake 10 to 12 minutes, or until cheese on top is melted and bubbling.
22. Cool 5 minutes before unmolding and serving.

spinach, water, latte, mozzarella cheese, egg, red wine, wonton wrappers

Taken from www.vegetariantimes.com/recipe/spinach-artichoke-mini-lasagnas/ (may not work)