1. Preheat oven to 375 degrees F. Heat oil in nonstick skillet over medium heat. Add onion, garlic, mixed vegetables, basil, oregano, salt, and crushed red pepper. Stir and cook until tender, about 10 minutes.
2. While vegetables cook, in a medium bowl mix together ricotta, 1/3 cup of the mozzarella, Parmesan, and egg substitute.
3. Spray 18 cups of two 12-cup muffin pans with vegetable cooking spray. Place 1 wonton wrapper in each of the muffin cups. Divide vegetables evenly among each cup. Top veggies with 1 Tbsp. cheese mixture, then 1 Tbsp. sauce. Top each with 1 tsp. of the remaining shredded mozzarella.
4. Bake until crisp with brown edges and melted cheese, 15 to 20 minutes. Cool in pan for a few minutes, then transfer to a serving plate. Serve immediately.
Source: Hannaford fresh Magazine, May - June 2014