Lasagna Cupcakes

Ingredients

• Extra Virgin Olive Oil for greasing muffin pan and sautéing spinach
• 1⁄2 block extra firm organic tofu
• 1 egg
• 1 1⁄2 Tbsp nutritional yeast
• 1 Tbsp lemon juice
• 1⁄2 cup grated parmesan cheese   
• 36 wonton wrappers (3”) 
• 1 Cup tomato sauce
• ¾ Cup shredded part skim mozzarella
• 1 clamshell baby organic spinach (150 grams)
• 4 cloves minced roasted garlic            
• 1 Tbsp fresh chopped basil              
• salt and pepper, to taste

Directions

1. Preheat the oven to 350 degrees Fahrenheit.
2. Grease 12-slot muffin pan with olive oil.
3.  In a food processor combine tofu, egg, nutritional yeast, lemon juice, salt and pepper. Blend until smooth. Set aside.
4. Heat oil in a frying pan, add and wilt baby spinach for 3-4 minutes. Remove from heat and transfer to a bowl.  
5. Wipe the frying pan clean and add 1 Tbsp olive oil.  On low heat roast garlic in oil until slightly brown.  Chop and add to wilted spinach.
6. To assemble lasagna, place 1 wonton wrapper on the bottom of each muffin tin.
7. Layer: tomato sauce, tofu mixture, Parmesan cheese, and spinach/garlic.
8.  Add a second wonton sheet, tucking in corners. Repeat layering from step #6.
9. Top with 3rd wonton sheet and add tomato sauce, basil and mozzarella cheese.
10. Bake at 350 degrees for 18-20 minutes. Rest 5 minutes before serving.