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Prosciutto Spinach and Ricotta Lasagna Bites
  • Prep
    10 min
  • Total
    30 min
  • Serving
    12

Prosciutto, Spinach and Ricotta Lasagna Bites

Ingredients

  • 12 wonton wrappers
  • 4 slices prosciutto, divided into three squares each
  •  generous handful of baby spinach, chopped
  • ¾ cup (180 mL) homemade or store-bought tomato sauce
  • 300 g (about 1 cup, 250 mL) Saputo Ricotta Fiorella
  • 1 250 g (8.8 oz) packag Saputo Mozzarella Fresca
  • 12 cherry tomatoes, halved
  • Extra-virgin olive oil
  • Black pepper
  • Fresh basil, to serve

Directions

  1. Preheat the oven to 375°F. Oil a 12-cup muffin pan.
  2. Line each muffin cup with one wonton wrapper. Place a piece of prosciutto over each wonton, then divide the chopped baby spinach between the cups. Add a tablespoon (15 mL) of tomato sauce, then a generous spoonful of Ricotta Fiorella in each cup. Divide the ball of Mozzarella Fresca cheese to place a piece of it over each bite, then top with two cherry tomato halves. Finish with a drizzle of extra-virgin olive oil and some freshly ground black pepper, to taste.
  3. Bake for about 20 minutes, or until the filling is bubbly and the bites are golden brown. Remove from the oven and let cool for 15 minutes before unmolding. Decorate with fresh basil leaves and serve.
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