Vegetable Lasagna Cupcakes

Name: Vegetable Lasagna Cupcakes
Prep time: 20 min
Total time: 45 min
Yield: 6
Ingredients: 24 wonton wrappers; 1 bag (12 oz.) frozen broccoli cuts or mixed veggies, prepared according to package directions; 2 1/2 cups jarred Alfredo Sauce; 1 cup fresh basil, chopped; 1 cup parmesan cheese, grated; 1 cup mozzarella cheese, shredded; 12 cherry tomatoes, halved; 1 tablespoon olive oil; Salt and pepper

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Prep 20 min
Total 45 min
Servings 6

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Whip up these fun lasagnas for an easy family dinner!

by: Half-Baked Harvest

Updated Sep 18, 2017

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Ingredients

24 wonton wrappers
1 bag (12 oz.) frozen broccoli cuts or mixed veggies, prepared according to package directions
2 1/2 cups jarred Alfredo Sauce
1 cup fresh basil, chopped
1 cup parmesan cheese, grated
1 cup mozzarella cheese, shredded
12 cherry tomatoes, halved
1 tablespoon olive oil
Salt and pepper

Steps

1

Preheat oven to 375°F. Spray muffin tin with cooking spray. Press 1 wonton wrapper into bottom of each muffin tin. Add a rounded tablespoon of Alfredo sauce to bottom of each muffin tin. Top with a little broccoli, basil and then Parmesan cheese.
2

Repeat with two more layers (i.e. wonton, Alfredo, veggies, basil and Parmesan). Finish the cupcakes with a layer of mozzarella cheese, the cherry tomatoes and then a sprinkle of Parmesan. Drizzle each cupcake with a little olive oil and a sprinkle of salt and pepper.
3

Bake for 18-20 minutes or until edges are brown. Remove from oven and let cool for 5 minutes. To remove from tins, use a knife to loosen edges, then pop each lasagna cupcake out.
4

Garnish with basil and serve.

Expert Tips

tip 1
Use your favorite mix of veggies!
tip 2
Try adding 1 cup of cooked chicken for added protein!

Nutrition Information

600 Calories, 43g Total Fat, 22g Protein, 33g Total Carbohydrate, 3g Sugars

Nutrition Facts

Serving Size: 1 Serving

Calories: 600

Calories from Fat: 380

Total Fat: 43g; 66%

Saturated Fat: 25g; 125%

Trans Fat: 1 1/2g

Cholesterol: 125mg; 42%

Sodium: 840mg; 35%

Potassium: 310mg; 9%

Total Carbohydrate: 33g; 11%

Dietary Fiber: 3g; 12%

Sugars: 3g

Protein: 22g

% Daily Value*:

Vitamin A: 50%; 50%

Vitamin C: 20%; 20%

Calcium: 60%; 60%

Iron: 10%; 10%

Exchanges:

2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 1 Lean Meat; 0 High-Fat Meat; 7 Fat;

Carbohydrate Choice

*Percent Daily Values are based on a 2,000 calorie diet.

More About This Recipe

My family is a huge fan of lasagna. I always make a big pan when we have a large group coming over for dinner, or just when we need a cozy Sunday night meal. To me, lasagna is the ultimate family meal, and just about everyone loves it! Sometimes I don't have time to make a traditional lasagna, and to be honest, sometimes I feel the need to switch things up a bit. That's when these veggie lasagna cupcakes come into play. Not only are they delicious... and SO super quick, they're also really versatile. They can even double as a dinner party main course—just serve with a side salad and you're good to go. They're also great as fun party appetizer?s. You can use any of your favorite veggies, but I prefer Green Giant® Steamers® frozen broccoli. To save time, just use store bought Alfredo sauce. If you prefer homemade, here’s a great how-to video. These veggie lasagna cupcakes are such a quick and easy way to create a deliciously fun twist on lasagna. Your entire table will be impressed, and you'll have more time to enjoy your day. Win-win!