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Lasagna cupcakes
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| ingredients | |
| 72 | wonton wrappers |
| 1/2 | onion, (chopped) |
| 4 cloves | garlic, (minced) |
| 1 tablespoon | olive oil |
| 2 cups | zucchini, (finely chopped) |
| 2cups | yellow squash, (finely chopped) |
| 1 cup | button mushrooms, (finely chopped) |
| 1 cup | ricotta cheese, (part-skim)1 cup mozzarella cheese (shredded) |
| 1/2 cup | parmesan cheese, (grated) |
| 2 1/2 cups | marinara sauce |
| Salt | |
| pepper to taste | |
| 1/4 teaspoon | red pepper flakes |
| 3 tablespoon | basil, (chopped) |
| step by step directions. We've Made Cooking As Easy As 1-2-3! ingredients instructions Preheat the oven to 375º. ingredients | |
| 1/2 | onion, (chopped) |
| 4 cloves | garlic, (minced) |
| 1 tablespoon | olive oil |
| 2 cups | zucchini, (finely chopped) |
| 2 cups | yellow squash, (finely chopped) |
| 1 cup | button mushrooms, (finely chopped) |
| salt | |
| pepper to taste | |
| 1/4 teaspoon | red pepper flakes |
| 2 tablespoon | basil, (chopped) |
| 2 cups | marinara sauce plus 1/2 cup |
| instructions 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. ingredients | |
| 72 | wonton wrappers |
| instructions Trim corners of won ton wrappers so that they fit conformably in the mini muffin tin. ingredients instructions Spray a mini muffin tin with non fat cooking spray. Layer won ton wrapper, cheeses, sauce/vegetable mixture. ingredients | |
| 1 cup | ricotta cheese, (part-skim) |
| 1 cup | mozzarella cheese, (shredded) |
| 1/2 cup | parmesan cheese, (grated) |
instructions
From bottom to top, each "cupcake" should be layered as follows: wonton wrapper/ricotta/mozzarella/parmesan/sauce and vegetable mixture/wonton wrapper/ricotta/mozzarella/parmesan/sauce and vegetable mixture/wonton wrapper/sauce and vegetable mixture/mozzarella/parmesan/dollop of extra sauce
ingredients
instructions
Bake for 10-15 minutes until golden brown and bubbly, let cool a bit, garnish with remaining basil and serve. print
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