Lasagna Wontons

2 servings

24 vegan wonton or gyoza wrappers use rice paper for gluten free option- see note

⅖ cup finely chopped spinach

⅖ cup finely chopped mushrooms

¼ cup red sauce store bought or see my recipe here or here

⅕ cup Cashew Walnut Cream Sauce

small cup of water to moisten wrappers

more red sauce for dipping when served

optional oil to brush on top before baking omit and use water for oil-free version

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Preheat oven to 425°F (220°C). Prepare your ingredients by making the red sauce and/or cream sauce if needed. Wash and chop the veggies.
Place one wrapper on your workspace. Brush with water, moistening well around the edges. Using an appetizer sized spoon, place one spoonful of red sauce in the center of the wrapper.
Top with about one tablespoon of chopped spinach, then the same amount of chopped mushrooms. Finish by dropping one small spoonful of cream sauce on top. The wrappers will puff up a bit and create more space inside so don't worry about them being too full.
Place a second wrapper on top of the first and use a fork to press down the edges. If they aren’t sticking well, use more water to moisten them. Repeat the process until all your wrappers are used.
Place on a parchment lined cookie sheet. Brush each with water or oil to moisten.
Bake for 10 minutes or until browned around the edges. If you don't want them too crispy, sprinkle some water on the pan, cover with foil, and bake. Serve with more red sauce for dipping!