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 cupcakesContinue Reading…