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Vegetarian Lasagna Cupcakes

Wit and Vinegar Recipe by
(1 review)
Vegetarian Lasagna Cupcakes
  • Prep Time 15 min
  • Total Time 40 min
  • Servings 12
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Vegetarian Lasagna Cupcakes

Wonton wrappers, tofu ricotta, mozzarella cheese, tomato sauce, spinach, and cannellini beans are made into cute yet delicious vegetarian friendly cupcakes. Perfect for lunch, dinner, or parties!

Ingredients

12
ounces firm tofu (optional)
1/4
teaspoon garlic powder
2
tablespoons milk
1
tablespoon lemon juice
2
tablespoons grated Parmesan cheese
Salt and pepper, to taste
3
ounces frozen chopped spinach, thawed by running under cold water
1
cup Progresso™ cannellini beans, roughly chopped
1
cup Muir Glen™ organic pasta sauce
Shredded 1 1/2-2 cups mozzarella cheese
24
wonton wrappers

Directions

  • 1 Preheat the oven to 375ºF.
  • 2 Make the ‘ricotta’ by combining the tofu, garlic powder, milk, lemon juice, Parmesan, salt, and pepper in blender or food processor and pulsing until the mixture turns into a ricotta consistency. Set aside. (If you prefer you can skip the tofu and just use real ricotta.)
  • 3 In a large bowl combine the thawed spinach, beans, and pasta sauce.
  • 4 Lightly grease a cupcake pan and press a wonton wrapper into each section.
  • 5 Top that with a teaspoon of tofu ricotta, followed by a little mozzarella, and then a tablespoon of the pasta sauce mixture. Repeat the layers (teaspoon of ricotta, mozzarella, then a tablespoon of sauce) and top with a final bit of mozzarella.
  • 6 Bake for 15-20 minutes, until golden brown and bubbly. Let sit 5 minutes in pan before removing by using a knife around the edges to loosen each one.
See Step By Step

Step By Step  

Everything is better as a cupcake! Especially these easy, vegetarian-friendly lasagna cupcakes.

As prepared by Wit and Vinegar,

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.


Vegetarian Lasagna Cupcakes

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. 


Vegetarian Lasagna Cupcakes

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.)


Vegetarian Lasagna Cupcakes

That gets blended up in the blender (or a food processor) and set aside.


Vegetarian Lasagna Cupcakes

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.


Vegetarian Lasagna Cupcakes

Now we add a cup of the sauce and mix.


Vegetarian Lasagna Cupcakes

To assemble, we grease a cupcake tin and press a wonton wrapper into each part.


Vegetarian Lasagna Cupcakes

We top that with some of the tofu ricotta.


Vegetarian Lasagna Cupcakes

Then mozzarella, and then sauce.


Vegetarian Lasagna Cupcakes

We repeat those layers, and then top it all off with a little extra mozzarella.


Vegetarian Lasagna Cupcakes

Then bake until golden brown and bubbly, and serve!

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Nutrition Information 
No nutrition information available for this recipe
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