Vegetarian Lasagna Cupcakes

Steps

• 1

  Begin by gathering your ingredients and 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.
• 6

  Repeat the layers (teaspoon of ricotta, mozzarella, then a tablespoon of sauce) and top with a final bit of mozzarella.
• 7

  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.