Lasagna Cupcakes


Number of Servings: 
Dish Type: 
Difficulty Level: 
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Recipe Source: 
Slender Kitchen |
Recipe Rating: 
  • 24 Nasoya wonton wrappers
  • 1 1/4 cup spaghetti sauce 
  • 3/4 cup part skim mozzarella cheese
  • 1/2 cup part skim ricotta cheese
  • 4 tbsp parmesan cheese
  • 1 tsp olive oil
  • 2 garlic cloves
  • 1/2 zucchini finely chopped
  • 1 red pepper finely chopped
  • 1/2 cup spinach, drained or 3 cups fresh spinach
  • 1 tsp dried basil
  • 1/2 tsp red pepper flakes
Preparation Method: 

Preheat your oven to 375 degrees. Heat the olive oil over medium heat and add the garlic and red pepper flakes.  

Once it becomes fragrant, add the peppers, zucchini, spinach, basil, salt, and pepper. Sauté until just tender. Spray the muffin tin with non fat cooking spray and press 1 wonton wrapper into each muffin cup.  Then place a spread a thin layer of ricotta cheese on top of the wonton wrappers. Sprinkle with mozzarella and parmesan cheese.

Add in a spoonful of the vegetable mixture and then a spoonful of sauce.  Then press in another wonton wrapper and repeat.  Sprinkle some extra mozzarella and parmesan on the tops before placing in the oven. Bake for 20-25 minutes until cheese is melted on top and the edges of the wonton skins begin to brown.  

Enjoy!  These are great as a main dish with a salad and make a great appetizer at a party.

Submitted by Kristen McCaffrey from Slender Kitchen - |

Learn More about Kristen on Tofu U

Nutrition Facts: 

For a serving of 2 cupcakes:

  • Calories: 214.8
  • Fat: 7g
  • Carbohydrates: 26.6g
  • Fiber: 2.8g
  • Protein: 11.6g


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