Makes 12 lasagna cups
Tools Mixing bowls • Mixing utensils Measuring cups • Measuring spoons • Skillet • Muffin tin Knife • Cutting board
2 leaves of fresh kale
½ cup of frozen peas, thawed
2 tablespoons all-purpose flour
2 tablespoon butter, softened
1 cup milk, warm
⅛ teaspoon salt
Pinch of black pepper
Pinch of nutmeg
½ cup cottage cheese
1 (8-ounces) mozzarella cheese, divided
1 (12-ounce) package of wonton wrappers
Directions Step 1: Prepare ingredients
Preheat oven to 350 °F. Grease muffin tin. Wash and dry produce. Remove stems from kale; discard. Chop kale leaves into small pieces. Thaw ½ C peas.
Step 2: Cook vegetables
In the skillet, heat 1 tsp of oil over medium-high heat. Add kale and a pinch of salt. Sauté 3 to 5 minutes, or until tender. Remove the kale from the skillet, set aside.
Step 3: Make the roux
In the empty skillet, melt 2 Tbsp butter over medium heat. Stir in the 2 Tbsp flour, stirring constantly, until mixture is smooth and bubbly, about 2 minutes.
Step 4: Make the béchamel sauce
Slowly add 1 C warm milk to the roux, whisking to remove lumps. Bring the sauce to a boil, then reduce the heat to low and simmer until thickened, about 10 minutes. Stir in ⅛ tsp salt, and a pinch of black pepper and nutmeg.
Step 5: Make the cheese sauce
Add ½ C cottage cheese and ½ of the mozzarella to the béchamel sauce, continue cooking until melted together. Add sautéed kale and ½ C thawed peas to the skillet.
Step 6: Assemble Lasagna cups
On a plate, layer a wonton wrapper and 1 Tbsp of cheese/vegetable sauce. Repeat a second time. Then top with mozzarella cheese. Carefully place each lasagna cup in a muffin well. Cook lasagna cups 7 to 10 minutes, or until bubbly.