Summer Veggie Lasagna Cupcakes

Dave Smith

By
@DaveSSmith1

This recipe calls for marinara sauce but you can use your favorite sauce or that jar stuff.

There are several way to make these I use the Silicone cupcake liners makes very easy to unmold. Another way is use a mini muffin tin. It's size makes it perfect for a cocktail party or as an appetizer for a dinner party.


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Serves:

24

Prep:

15 Min

Cook:

15 Min

Ingredients

72
wonton wrappers
1/2
onions, vidalia, peeled, finely chopped
3 clove
garlic, minced
1 Tbsp
olive oil
2 c
zucchini, finely chopped
2 c
yellow squash, finely chopped
1 c
baby portebello mushrooms, finely chopped
1 c
ricotta cheese, low-fat
1 c
mozzarella cheese, low-fat
1/2 c
parmesan cheese, fat-free
1/4 tsp
red pepper flakes
1 Tbsp
basil, fresh
1/2 tsp
italian seasoning
1/2 tsp
salt
1/4 tsp
peppercorns, tricolored ground
2 1/2 c
marinara sauce
3
green onions tops

Directions Step-By-Step

1
Preheat the oven to 375ºF.
2
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.
3
If using mini muffin tin I trim corners of wonton wrappers so that they fit conformable in the. For the large Silicone cupcake liners I start with one then with a circle cutter to fit.
4
From bottom to top, each "cupcake" should be layered as follows:
wonton wrapper/teaspoon of sauce mix/ricotta/mozzarella/parmesan/sauce and vegetable mixture/ next layer

/wonton wrapper circle/ricotta/mozzarella/parmesan/sauce and vegetable mixture
last layer
/wonton wrapper/sauce and vegetable mixture/mozzarella/parmesan/dollop of extra sauce
5
cut green onions tops into ribbons garnish.
6
Bake for 10-15 minutes until golden brown and bubbly, let cool a bit.

About this Recipe

Course/Dish: Vegetable Appetizers
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, Healthy