Spinach-Artichoke Mini Lasagnas

WAY cute and your guests will gobble 'em up!!
(makes 72 - can be frozen)

1 16 oz. frozen chopped spinach, thawed and drained
1 15 oz. can water-packed artichoke hearts, drained and chopped
1 16 oz. container ricotta
12 oz. shredded mozzarella cheese, divided
1/2 cup grated Parmesan
1 large egg, lightly beaten
3 T. Amore Herb paste, divided
1/4 cup red wine
1 25 oz. jar spaghetti sauce (your choice)
72 refrigerated or thawed frozen dumpling or wonton wrappers
Cooking spray

Stir together spinach, artichoke hearts, ricotta, 2 cups mozz., Parmesan, egg, and 2 t. herb paste in a large bowl. Set aside. Bring wine to a boil in a small saucepan over med.-high heat. Boil until reduced by half. Stir in remaining 1 T. herb paste, then spaghetti sauce, and bring to just a simmer. Remove from heat. Preheat oven to 375, and coat two 12 cup muffin pans with cooking spray. Press 1 dumpling wrapper into bottom of each muffin cup. Spoon 2 T. cheese mixture into dumpling wrapper. Top with 1&1/2 T. sauce over top. Sprinkle lasagnas with remaining 1 cup mozz. Bake 10-12 mins. or until cheese on top is melted and bubbling. Cool 5 mins. before unmolding and serving.

"Do what you feel in your heart to be right, for you will be criticized anyway." ~ Eleanor Roosevelt

Have FUN today!!

Love,

MM