Sunday, June 22, 2014

30 Minute Spinach Pesto Lasagna

Making homemade pasta is such a treat, and I've shown how to do it here and raved about it here. But sometimes you want a shortcut that also makes you look good and tastes delicious. That's when I turn to won ton wrappers.

Yup, you read that right. Won ton wrappers.

Won ton wrappers are not quite fresh egg pasta, but pretty darn close. And oh so easy to use! My family loved the fun little stacks that they got to sink their forks into and I loved how quickly this gorgeous and tasty meal came together.

With summer around the corner, this is a super easy meal with fresh ingredients. I imagine varying the filling with basil pesto or sauteed summer squash or even just a tomato and cheese version. My mind is awhirl over the possibilities!

This can easily go vegan as long as you check your won ton packaging since not all of them are vegan. Adding your own favorite vegan cheese or leave it out and you're all set!

30 Minute Spinach Pesto Lasagna (inspired by The Italian Dish)
(makes 8 stacks)

1 package of won ton wrappers
1 bunch spinach, washed
1 cup packed fresh basil, washed
1 clove garlic
1/3 cup olive oil
1/2 cup shredded hard cheese (asiago, parmesan, pecorino romano)
2 cups prepared tomato sauce (make your own)
1/2 cup shredded mozzarella

Preheat oven to 400 degrees. In a blender or food processor, process spinach, basil, garlic, and olive oil until it makes a thick puree. Fold in shredded hard cheese and taste puree for salt and add pepper to taste. Smear 1 tablespoon tomato sauce on the bottom of large baking pan (glass is best since tomato will react with metal).

Place 8 individual won ton wrappers in the baking pan, spaced out so they do not touch each other. Smear on a heaping teaspoon of pesto on each one, top with a teaspoon of tomato sauce, and had a few shreds of mozzarella and repeat until all of the wrappers are used up. Top the stacks with tomato sauce a a few more shreds of mozzarella. Bake for 15 minutes or until mozzarella is melted and sauce is bubbling. Allow to rest a few minutes before serving since it will be very hot. If you don't like your pasta edges crisp, be sure to spread sauce out to the ends.


Recipes currently inspiring me:

Asparagus Potato Pizza with Kale Pesto at Holy Cow
Artichoke Enchiladas at Eats Well With Others
Harissa Marinated Minced Meat Kabobs at ECurry!

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