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

How to Make Summer Veggie Lasagna Cupcakes


  • 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.

Printable Recipe Card

About Summer Veggie Lasagna Cupcakes

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