Real Recipes From Real Home Cooks ®

summer veggie lasagna cupcakes

★★★★★ 1
a recipe by
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
serves 24
prep time 15 Min
cook time 15 Min

Ingredients For summer veggie lasagna cupcakes

  • 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
  • 1/4 tsp
    peppercorns, tricolored ground
  • 2 1/2 c
    marinara sauce
  • 3
    green onions tops

How To Make summer veggie lasagna cupcakes

  • 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.

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