Mascarpone, Spinach & Artichoke ZENB Lasagna Cups
PREP TIME 15 minutes
COOK TIME 45 minutes
TOTAL TIME 60 minutes
Serving Size: 157g
|Amount per Serving*||% Daily Value|
FEATURED IN RECIPE
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
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.
Mascarpone cheese is a rich, velvety Italian soft cheese sold in tubs in the deli section of most well stocked grocery stores. Substitute cream cheese for the mascarpone cheese
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