Mascarpone, Spinach & Artichoke ZENB Lasagna Cups

Looking for an appetizer that will impress your besties or family at the next party? Look no further than this Mascarpone, Spinach & Artichoke ZENB Lasagna Cups recipe. These perfectly portioned cups are easy to carry with a glass of your favorite bevvie. This dish is a good source of protein and a good source of fiber.

• 12 sheets ZENB Yellow Pea Lasagna
• 1 1/2 cups frozen chopped spinach, thawed, drained well
• 3/4 cup canned quartered artichoke hearts, drained
• 1 1/2 cups mascarpone, room temperature
• 1/2 cup shredded part-skim mozzarella cheese
• 3 tablespoons chopped Italian parsley, divided
• 2 cloves garlic, grated

INSTRUCTIONS

1.

Preheat oven to 375°F. Spray two 12-cup muffin tins with olive oil. Soak ZENB Lasagna sheets in hot tap water, 15-20 minutes or until pliable. Drain well; pat dry. Cut each noodle in half to yield two 3x3-inch squares. Pat each noodle square dry with paper towels.

2.

Meanwhile, mix spinach, artichoke hearts, mascarpone, mozzarella and 2 tablespoons parsley in a large bowl until combined. Gently press each noodle square into prepared muffin tin. Fill each cup with 2 tablespoons of spinach mixture. Bake 15-20 minutes, or until cheese is melted and pasta is crisp.

3.

Garnish with remaining parsley before serving.