These elegant, crispy little cups have all the same ingredients as the ultimate comfort food – lasagna – but in two perfect little bites. The best part is that you can assemble them ahead and simply pop them in the oven when needed.
Mini Vegetable Lasagna Cups
Mini Vegetable Lasagna Cups
| Servings | Prep Time | Cook Time |
| 24lasagna cups | 25minutes | 15-20minutes |
| Servings | Prep Time |
| 24lasagna cups | 25minutes |
| Cook Time |
| 15-20minutes |
Ingredients
- 2 tsp olive oil
- 1 cup white mushrooms diced (about 5)
- 1 cup zucchini diced (about 1)
- 3 cloves garlic minced
- 1/2 tsp salt
- 1/4 tsp hot pepper flakes
- 1 cup tomato passata strained
- 1/2 cup ricotta cheese
- 3 Tbsp Parmesan cheese grated
- 1/4 cup fresh basil finely chopped
- Pinch pepper
- 24 wonton wrappers 2-inch (5 cm)
- 1 cup mozzarella cheese shredded and part-skim
- 2 Tbsp flat-leaf parsley
Servings: lasagna cups
Units:
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Ingredients
Servings: lasagna cups
Units:
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Instructions
- In a small saucepan, heat oil over medium-high heat. Sauté mushrooms until liquid is evaporated, about 3 minutes. Add zucchini, garlic, half of the salt and the hot pepper flakes; sauté for 1 minute. Add passata; bring to a simmer. Cook, stirring occasionally, until zucchini is tender, about 4 minutes. Remove from heat and set aside.
- In a small bowl, mix ricotta and Parmesan cheeses, basil, pepper and remaining salt; set aside.
- Spritz a mini-muffin tin with cooking spray. Press a wonton wrapper into each well of muffin tin. Spoon 1 tsp (60 mL) of the ricotta mixture into each well; top with vegetable mixture. Sprinkle with mozzarella and parsley. (Make-ahead: Cover and refrigerate for up to 8 hours, baking as directed.)
- Bake in a preheated 375°F (190°C) oven until tops are golden and bubbly, 15 to 17 minutes; let cool for 5 minutes. Remove from pan to platter.
