Lasagna Muffins!

These little babies have to be one the most fun, easiest and healthiest mini meals I have ever made.
They take about fifteen to twenty minutes prep time and even shorter if you use ready made pasta sauce.

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Heres the deal.

Sauce:
In a small saucepan heat 1 can of diced tomato's (Annalisa is always a winner) half a diced onion, some garlic and some salt and pepper to your taste.  Once simmering turn of heat and let sit.

Ricotta:
Mix one and a half cups of low fat ricotta and a handful of roughly chopped wilted spinach until its all combined.

Spray a six cup muffin tray with some canola spray and place a wonton wrapper sheet in the base pressing into the corners to make sure its flat.

Using half the ricotta mixture divide between the six cups and press flat. Add some sauce at this stage to coat the ricotta, and sprinkle a tablespoon of Mozarella cheese over the top. Repeat with another layer of wonton wrapper, ricotta, sauce and cheese and place a final wrapper to seal the mini lasagna and spread a thin layer of sauce over the top.

Thats it!