These elegant, crispy mini vegetable lasagna cups have all the same ingredients as the ultimate comfort food – lasagna – but in two perfect little bites. Yum!
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.
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.