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.
| 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.
