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.
prep time15 Min
cook time15 Min
onions, vidalia, peeled, finely chopped
zucchini, finely chopped
yellow squash, finely chopped
baby portebello mushrooms, finely chopped
ricotta cheese, low-fat
mozzarella cheese, low-fat
parmesan cheese, fat-free
red pepper flakes
peppercorns, tricolored ground
2 1/2 c
green onions tops
How To Make
Preheat the oven to 375ºF.
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.
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.
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
/wonton wrapper/sauce and vegetable mixture/mozzarella/parmesan/dollop of extra sauce
cut green onions tops into ribbons garnish.
Bake for 10-15 minutes until golden brown and bubbly, let cool a bit.
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Categories & Tags for Summer Veggie Lasagna Cupcakes: