Egg Wonton Lasagna

6 Servings

prep. time 15 min.

cook time 50 min.

Print Version

Nutrients per Serving

Calories

320

Fat

10 g

Trans Fat

0 g

Sodium

610 mg

Carbohydrate

39 g

Fibre

3 g

Protein

19 g

Ingredients

eggs

Cooking spray

onion, small, finely chopped

2 cloves

garlic, minced

1 pkg

142 g

baby spinach

1 jar

700 mL

low sodium pasta sauce

1 pkg

250 g

wonton wrappers*

1 jar

300 mL

roasted red peppers, sliced, drained

1 cup

250 mL

part skim Mozzarella cheese, grated

Method

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Cover eggs with water in saucepan and bring to a boil. Remove from heat and cover. Let stand for 20 minutes. Drain and run under cold water to cool. Remove shells and slice eggs; set aside.
Meanwhile, spray another saucepan with cooking spray and heat over medium heat. Add onion and garlic and cook until softened, about 3 minutes. Add spinach and cook, stirring, until wilted, about 2 minutes. Add pasta sauce and bring to a boil. Remove from heat.
Ladle about ½ cup (125 mL) of sauce into 8-inch (2 L) baking dish. Cover with one-quarter of the wonton wrappers, overlapping slightly. Spread with one-quarter of the sauce then one-third of the eggs and roasted red peppers, and one-quarter of the cheese. Starting with wonton wrappers, repeat layers twice.
Arrange remaining wrappers over top and spread with remaining sauce and cheese. Bake in preheated 350°F (180°C) oven until bubbly, about 30 minutes. Let stand for a few minutes before cutting.

Notes

* Look for wonton wrappers in the produce aisle of your grocery store. Tip: Use your favourite pasta sauce with vegetables (e.g. peppers, onions or mushrooms) for added texture and variety.

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