These vegetarian lasagna cupcakes are great mini bites for all lasagna fans. Stuff with cheese, tofu, beans, veggies ... the possibilities are endless!
Lasagna’s one of those things that you think you can only eat every once in a while because of the calories. But Mind Over Munch went and turned tofu into ricotta, making lasagna a lighter option in cupcake-sized goodness for any party or easy dinner.
Ingredients! It might look like a lot, but it goes together quickly and lets you have dinner in just over 30 minutes.
Wonton wrappers make the lasagna cupcakes happen. You could really stuff these whatever you want, but in this version we add mozzarella, Muir Glen pasta sauce, Progresso cannellini beans, and Green Giant chopped spinach. For the ricotta we have some tofu, Parmesan cheese, and lemon juice. Not pictured: Garlic powder and milk.
Let's lasagna! We start with the tofu ricotta, which is simply tofu, Parmesan, lemon juice, milk, garlic powder, salt and pepper. (If you prefer, you could use real ricotta instead of tofu.)
That gets blended up in the blender (or a food processor) and set aside.
After the ricotta is made, we move onto the saucy filling. For frozen chopped spinach I always cut off the amount I need and run it under cold water in a strainer. This makes sure the spinach doesn’t cook at all before going into the sauce.
Once it’s defrosted we rinse a cup of beans and roughly chop them and add them to the spinach.
Now we add a cup of the sauce and mix.
To assemble, we grease a cupcake tin and press a wonton wrapper into each part.
We top that with some of the tofu ricotta.
Then mozzarella, and then sauce.
We repeat those layers, and then top it all off with a little extra mozzarella.
Then bake until golden brown and bubbly, and serve!