Vegetarian Lasagna Cups

Vegetarian Lasagna Cups

INGREDIENTS

  •  2 sliced zucchini rounds
  • salt and pepper
  • 24 wonton wrappers
  • 1 3/4 cups grated Parmesan cheese
  • 1 3/4 cups shredded mozzarella cheese
  • 3/4 cup ricotta cheese
  • 1 cup red sauce
  • Optional, basil for garnish

 

DIRECTIONS

  • Preheat oven to 375 degrees. Spray muffin tin with cooking spray
  • Reserve 3/4 cup Parmesan cheese and 3/4 cup mozzarella cheese for the top of your cupcakes. Start layering your lasagna cupcakes. Begin with a wonton wrapper and press it into the bottom of each muffin tin. Sprinkle a little Parmesan cheese, ricotta cheese, and mozzarella cheese in each. Top with a zucchini round (or 2) and pasta sauce.
  • Repeat layers again (i.e. wonton, Parmesan, ricotta, mozzarella, zucchini and pasta sauce). Top with reserved Parmesan and mozzarella cheeses.
  • Bake for 18-20 minutes or until edges are brown. Remove from oven and let cool for 5 minutes. To remove, use a knife to loosen the edges then pop each lasagna out.
  • Garnish with basil and serve.

Like these? Try the version with ground turkey!

Vegetarian Lasagna Cups

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