WEEKDAYS 1e|12c|p

Lasagna Cupcakes

Leeann Kartashevsky
Servings: 24
1 to 30 min

Don't be fooled by the size, this dish packs a lot of flavor. It's size makes it perfect for a cocktail party or as an appetizer for a dinner party.

  • Ingredients
  • step-by-step directions
Lasagna Cupcakes
  • 72 wonton wrappers
  • 1/2 onion (chopped)
  • 4 cloves garlic (minced)
  • 1 tablespoon olive oil
  • 2 cups zucchini (finely chopped)
  • 2 cups yellow squash (finely chopped)
  • 1 cup button mushrooms (finely chopped)
  • 1 cup ricotta cheese (part-skim)
  • 1 cup mozzarella cheese (shredded)
  • 1/2 cup parmesan cheese (grated)
  • 2 cups marinara sauce plus 1/2 cup
  • salt and pepper to taste
  • 1/4 teaspoon red pepper flakes
  • 3 tablespoon basil (chopped)
  • Preheat the oven to 375º.
  • Sauté garlic and onions in the olive oil. Add zucchini, yellow squash, mushrooms, red pepper flakes, salt, pepper and two tablespoons of basil. Sauté until the vegetables are tender, roughly 5 minutes. Add sauce and stir to combine. 
  • Trim corners of won ton wrappers so that they fit conformably in the mini muffin tin.
  • Spray a mini muffin tin with non fat cooking spray. Layer won ton wrapper, cheeses, sauce/vegetable mixture.
  • From bottom to top, each "cupcake" should be layered as follows: wonton wrapper/ricotta/mozzarella/parmesan/sauce and vegetable mixture/wonton wrapper/ricotta/mozzarella/parmesan/sauce and vegetable mixture/wonton wrapper/sauce and vegetable mixture/mozzarella/parmesan/dollop of extra sauce
  • Bake for 10-15 minutes until golden brown and bubbly, let cool a bit, garnish with remaining basil and serve.
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