A few days ago I stumbled across a vague recipe for veggie lasagna “cupcakes” on Pinterest. Then, as I was getting ready to leave Chicago, my well-meaning parents piled my mini cooler high with fresh veggies and herbs from our garden.
To use all of them before they spoiled I knew I would have to get creative, so I decided to revisit the lasagna cupcakes with a twist of my own—plus we all know I can’t resist any food that boasts three types of cheese.
What you’ll need:
- 1 package wonton wrappers—find them in the refrigerator section (potentially near the vegetables and salad dressing)
- 8 oz. Italian sausage—I prefer the sweet kind
- 1/2 cup parmesan cheese
- 1/2 cup mozarella cheese
- 16 oz. ricotta cheese
- 2 eggs
- 2 cloves garlic
- 1 zucchini
- 1 yellow squash
- 1/2 yellow onion, diced
- 1 1/2 cup tomato sauce
- 3T mixed herbs—fresh basil, thyme and oregano
Yield: 18 lasagna cupcakes
Preheat oven to 375 degrees. Grease muffin tins using non-stick cooking spray. Diced sausage and cook until brown in a skillet over medium heat. While sausage cooks, chop zucchini, squash and onion. Spread on a baking sheet and bake vegetables for 15 minutes, until slightly browned.
For lasagna filling, combine ricotta, mozzarella and parmesan cheeses in a mixing bowl. Add eggs and whisk until combined. Combine herbs and season with salt and pepper.
To build lasagna cupcake, spoon tomato sauce into bottom of muffin tin. Layer wonton wrapper. Top with cheese mixture followed by vegetable mixture. Repeat until the muffin tin is full—top final layer with cheese. Bake 15 to 20 minutes until cheese is bubbling and golden brown.
This is another recipe that’s super easy to customize or make vegetarian—simply remove or substitute the sausage for tofu. I also froze a few of my lasagna cupcakes to keep the longer—just be sure to line cups with parchment or wax paper. Freeze unbacked cupcakes in the muffin tin and pop out to store once fully frozen.