Summer Veggie Lasagna Cupcakes

Dave Smith


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.

★★★★★ 1 vote
15 Min
15 Min


wonton wrappers
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
1/4 tsp
peppercorns, tricolored ground
2 1/2 c
marinara sauce
green onions tops


1Preheat the oven to 375ºF.
2Sauté 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.
3If 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.
4From 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
5cut green onions tops into ribbons garnish.
6Bake 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