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Cheese and Veggie Lasagna Cupcakes

Definitely labor intensive but you will love these little individual lasagnas! And if you have kids they will be even more excited 🙂 They refrigerate well so chill the leftovers and have lunch the next day…..

And you can cheat here – no pre-cooking pasta, instead you use wonton wrappers!

Cheese and Veggie Lasagna Cupcakes

Ingredients:

  • 1 Tbsp extra virgin olive oil
  • 1 green bell pepper, seeded and diced
  • 1 cup carrots, peeled and diced (2-3)
  • 1 cup celery, trimmed and diced (about 3 stalks)
  • 1 large yellow onion, peeled and diced
  • 24.5 ounce jar marinara sauce
  • 1 package wonton wrappers (you will need about 45)
  • 15 ounce tub low-fat ricotta cheese
  • 6 ounce package grated Parmesan cheese
  • 8 ounces mozzarella cheese, diced or shredded

Directions:

Preheat the oven to 375°.

There are a couple of ways to make the cupcakes – use glass oven-safe custard dishes or the large “Texas” size muffin tins (6 muffins per tin usually), I used a combination of both for a total of 15 made. Either way, spray the baking container of choice with cooking spray.

Heat a large skillet over medium heat, add the oil and vegetables, cover tightly and let sauté until tender, stirring periodically.

Meanwhile cut 45 of the wonton wrappers to fit the bottom of the pans, a drinking glass works well.

Pour the marinara sauce into a bowl and have the cheeses lined up for an assembly line process.

Line each dish or tin with one wonton wrapper on the bottom. Top with 1 teaspoon of the marinara sauce, 1 tsp Parmesan cheese, 1 heaping teaspoon of ricotta cheese, 1 teaspoon mozzarella cheese and 1 Tablespoon of the vegetables. Top with another wrapper and repeat. Finally top with a third wrapper and 2 teaspoon of the sauce and divided the remaining Parmesan and mozzarella cheese on top (about 1 teaspoon of each per cup).

If using glass baking dishes place on a cookie sheet.

Bake for 20 to 25 minutes or until the cheese is turning golden and the sauce is bubbling.

Let rest for 5 to 10 minutes (10 is better) and then run a knife around the edges. I used a plate over the top of the dishes to pop out, then flipped over onto another small plate and slid onto our dinner plates. For the ones in the muffin tins let cool a little longer to set up and then use a silicone spatula (a small cookie one works well) to pop out. The longer they sit, the firmer the “cupcakes” will be.

Chill any leftovers for a quick-lunch in the microwave!

Makes about 15.

~Sarah

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Comments

  1. Oooo…another fun recipe for Natie to take to school! Love these!

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