Egg Wonton Lasagna
Ingredients
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 pkg (8 oz/227 g) spinach leaves
- 1 jar or can (approximately 700 mL) salt reduced pasta or tomato sauce
- 1 pkg (250 g) wonton wrappers
- 6 hard boiled eggs, peeled and sliced
- 1 cup (250 mL) jarred roasted red peppers, drained and chopped
- 1 cup (250 mL) shredded part skim mozzarella cheese
Instructions
- Step 1
Preheat oven to 350°F (180°C).
- Step 2
Spray large skillet with cooking spray. Heat skillet over medium heat. Add onion and garlic; cook, stirring frequently, until softened, about 3 minutes. Add spinach and cook, stirring, until wilted, about 2 minutes. Add pasta sauce and bring to boil. Remove from heat.
- Step 3
Ladle about 1/2 cup (125 mL) sauce into 8-inch (2 L) square baking dish. Cover with one-quarter of wonton wrappers, overlapping slightly. Spread with one-quarter of sauce, then one-third of eggs and roasted red peppers, and one-quarter of cheese. Starting with wonton wrappers, repeat layers twice.
- Step 4
Arrange remaining wrappers over top; spread with remaining sauce and cheese over top. Bake in preheated 350°F (180°C) oven until bubbly, about 30 minutes. Let stand for a few minutes before cutting.
Tips
- Use your favourite pasta sauce with vegetables (e.g. peppers, onions or mushrooms) for added texture and variety.
- Look for wonton wrappers in the produce aisle of your grocery store.
Nutrition Facts
Per serving | |
---|---|
Calories | 317 |
Fat | 10 g |
Saturated Fat | 4 g |
Trans Fat | 0 g |
Carbohydrate | 40 g |
Fibre | 3 g |
Sugars | 9 g |
Protein | 18 g |
Sodium | 544 mg |