Ingredients
3" wonton wrappers (3 per serving)
Baby asparagas spears (1 bunch per 8 servings)
Portabello mushrooms (1 per 3 servings)
Red bell pepper (1 per 3 servings) or roasted red peppers
Fresh baby spinach (1 bag per 4 servings)
Fresh mozzarella (1/2 lb. per 4 servings)
Freshly made pesto sauce
Preparation
Fry the wonton wrappers in oil until crispy. Drain & set aside. Grill, steam, or broil the asparagus very briefly. Grill or broil the portabellos, cut into 1/4" strips & keep warm. Grill or broil, peel, & seed the red ball peppers; cut into strips & keep warm. Slice the mozzarella into thin slices.
To Assemble: Place 3-4 asparagus spears and 2-3 portabello strips on top of a wonton & drizzle with a little pesto sauce. Top with a slice of fresh mozzarella and another wonton. Please some spinach and 2-3 strips of roasted red pepper on the 2nd wonton & drizzle with a little pesto sauce. Top with another slice of fresh mozzarella and another wonton. Garnish the serving plate with drops of pesto sauce before placing the completed lasagna on the plate.
