Lasagna flowers

My calendar tells me that spring has sprung. Then why are all I see puddles and grey skies?

Where are my daffodils? My tulips?

Not that I planted any, but still.

Is it too early for daisies?

They say that April showers bring May flowers but have yet to see anything floral around here at all.

Where are my flowers?

In a can of artichoke hearts perhaps?

Or maybe in the oven?

Filled with cheesy tomato-ey goodness?

Lasagna flowers

Adapted from: Petite Lasagnas from Can you stay for dinner

Yields 13

  • 26 wonton wrappers
  • 1 14oz can of crushed tomatoes
  • 3 teaspoons dried oregano
  • 1 teaspoon dried basil
  • sprinkle salt and pepper
  • 1 can artichoke hearts (~6 hearts), sliced into rings
  • 1-1/2 cup diced onion (~1/2 large onion)
  • 2 cloves garlic
  • 1-3/4 cup ricotta (454g tub)
  • 1/2 cup grated parm
  1. Preset oven to 375F
  2. On stove stop, saute onions with a bit of oil, then add garlic, 2 teaspoons oregano, salt and pepper
  3. Add tomatoes and rings and allow to simmer
  4. In a bowl, mix 1 teaspoon oregano, basil, salt and pepper
  5. Spray one muffin pan and place a wonton wrapper in each well
  6. Spoon half the ricotta into the wells, then tomatoes, sprinkle with parm
  7. Press another wonton wrapper into each well and repeat with ricotta, tomatoes and parm
  8. Bake for 10-12 minutes (I baked the extra one in a ramekin)

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