Best Summer Veggie Lasagna Cupcakes Recipes

SPINACH LASAGNA CUPCAKES

Spinach Lasagna Cupcakes image

These are great meatless, individual-serve lasagna cups.

Provided by Betty Crocker Kitchens

Categories Entree

Time 1h5m

Yield 6

Number Of Ingredients 11

Ingredients

6 lasagna noodles, cooked and drained as directed on box, cut in half
1 1/2 cups tomato pasta sauce
1 box (9 oz) frozen chopped spinach, cooked, drained, squeezed dry
1 container (15 oz) ricotta cheese
1 teaspoon dried oregano leaves
1/2 teaspoon garlic powder
1/4 teaspoon salt
1 egg
1/2 cup shredded mozzarella cheese (2 oz)
2 tablespoons grated Parmesan cheese
Additional tomato pasta sauce, warmed

Steps:

Heat oven to 350°F. Spray 6 jumbo muffin cups with cooking spray
Line each muffin cup with 2 lasagna noodle halves, crisscrossing over bottom of cup, coming up sides of cup. Spoon about 1 tablespoon pasta sauce over noodles in each cup.
In medium bowl, mix spinach, ricotta cheese, oregano, garlic powder, salt and egg. Place about 1/2 cup spinach mixture over sauce in each muffin cup; top each with about 3 tablespoons pasta sauce, 1 1/2 tablespoons mozzarella cheese and 1 teaspoon Parmesan cheese. Cover with foil.
Bake 35 minutes. Uncover; bake about 5 minutes longer or until cheese is melted. Let stand in pan 10 minutes; remove from pan, and serve immediately. If desired, serve with additional pasta sauce.

Nutrition Facts : Calories 340, Carbohydrate 33 g, Cholesterol 75 mg, Fat 1, Fiber 3 g, Protein 17 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 680 mg, Sugar 8 g, TransFat 0 g

LASAGNA CUPCAKE WITH ROASTED VEGGIES

Lasagna Cupcake With Roasted Veggies image

I made this and two other types of cupcakes for the film crew that spent the day at my home (9 hours) to create 2 minutes of show time. It was fun, scary and wonderful! Check me out here http://www.youtube.com/watch?v=hOR-QkxRD_E Yummy roasted veggies with lots of garlic. No need to boil noodles. Wonton wrappers makes this a quick put together meal. The kids would love to help make it. You can make this in a 12 cupcake pan or the Texas Jumbo 6 cupcake pan. Use 3 wontons per 12 cupcakes and 6 wontons per the Jumbo 6 cupcakes. Great to make ahead freeze and enjoy one as wanted. Pack and heat for a lunch at work.

Provided by Rita1652

Categories One Dish Meal

Time 1h20m

Yield 12 cupcakes, 12 serving(s)

Number Of Ingredients 17

Ingredients

30 wonton wrappers
1 small eggplant, peeled and diced
1 small zucchini, diced
1 onion, diced
1 red bell pepper, diced
3 large button mushrooms, diced
6 garlic cloves, sliced
1 tablespoon dried herbs (choice parsley, rosemary, oregano)
salt and pepper
1 cup homemade tomato sauce or 1 cup spaghetti sauce
1 egg
1 tablespoon chopped fresh cilantro or 1 tablespoon parsley
1/4 teaspoon black pepper
2 cups ricotta cheese
3 tablespoons grated parmesan cheese, divided
2 1/2 cups grated mozzarella cheese, divided
6 -12 basil leaves

Steps:

Preheat oven to 450 degree.
Spray cupcake pan with olive oil.
Place vegetables on cookie sheet drizzle with oil and season with salt pepper and herbs to taste. Roast for 20 minutes toss and continue to roast for 20 more minutes. You should have 3 cups of yummy roasted veggies.
Lower heat to 350 degrees.
Mix sauce into the veggies.
Mix cheese mixture reserving 1/2 cup mozzarella cheese and 1 tablespoon Parmesan. Mix the reserved cheese together and set aside for topping.
Place wonton wrappers in bottom of pan. Layer with cheese and the veggies, Pressing down the next layer and repeat layering till all is used. Ending with veggies. Top with reserved cheese.
Bake 20 minutes on a cookie sheet pan. Let rest 10 minutes. Serve with a garnish of fresh basil leaves.
While it bakes check me out here.
http://www.youtube.com/watch?v=hOR-QkxRD_E.

Nutrition Facts : Calories 239.1, Fat 11.8, SaturatedFat 6.9, Cholesterol 57.7, Sodium 430.3, Carbohydrate 19.6, Fiber 2.8, Sugar 3.5, Protein 14.1

SUMMER VEGGIE LASAGNA CUPCAKES

Summer Veggie Lasagna Cupcakes image

This recipe calls for marinara sauce but you can use your favorite sauce or that jar stuff. There are several way to make these I use the Silicone cupcake liners makes very easy to unmold. Another way is use a mini muffin tin. It's size makes it perfect for a cocktail party or as an appetizer for a dinner party.

Provided by Dave Smith @DaveSSmith1

Categories Vegetable Appetizers

Number Of Ingredients 17

Ingredients

72 - wonton wrappers
1/2 - onions, vidalia, peeled, finely chopped
3 clove(s) garlic, minced
1 tablespoon(s) olive oil
2 cup(s) zucchini, finely chopped
2 cup(s) yellow squash, finely chopped
1 cup(s) baby portebello mushrooms, finely chopped
1 cup(s) ricotta cheese, low-fat
1 cup(s) mozzarella cheese, low-fat
1/2 cup(s) parmesan cheese, fat-free
1/4 teaspoon(s) red pepper flakes
1 tablespoon(s) basil, fresh
1/2 teaspoon(s) italian seasoning
1/2 teaspoon(s) salt
1/4 teaspoon(s) peppercorns, tricolored ground
2 1/2 cup(s) marinara sauce
3 - green onions tops

Steps:

Preheat the oven to 375ºF.
Sauté garlic and onions in the olive oil. Add zucchini, yellow squash, mushrooms, red pepper flakes, salt, pepper and two tablespoons of basil. Sauté until the vegetables are tender, roughly 5 minutes. Add sauce and stir to combine.
If using mini muffin tin I trim corners of wonton wrappers so that they fit conformable in the. For the large Silicone cupcake liners I start with one then with a circle cutter to fit.
From bottom to top, each "cupcake" should be layered as follows: wonton wrapper/teaspoon of sauce mix/ricotta/mozzarella/parmesan/sauce and vegetable mixture/ next layer /wonton wrapper circle/ricotta/mozzarella/parmesan/sauce and vegetable mixture last layer /wonton wrapper/sauce and vegetable mixture/mozzarella/parmesan/dollop of extra sauce
cut green onions tops into ribbons garnish.
Bake for 10-15 minutes until golden brown and bubbly, let cool a bit.