Finally! I am writing a blog about the lasagna cupcake recipe. It is such a fun dinner – and super easy to boot! The cool thing about this recipe is that you can really change the flavors to suit whatever mood you are in. For example, I used some leftover roasted vegetables from dinner the other night. (more about that later)
This is an awesome, kid-friendly dinner and they can even help make it!
Here’s what you need:
Shredded Cheese (some italian combination)
Vegetables or Meat
Step 1: Prep
As I mentioned above, I had some leftover roasted veggies from a couple of dinners ago. I decided I wanted to try them in these cupcakes, so I threw them in the food processor and let it do its thing. Since I cooked these with plenty of salt, pepper, and olive oil, I didn’t need to add any extra seasoning to them.
Next you’ll want to spray your cupcake pan with nonstick spray and place the wonton wrappers in them. I have found that two in each cup works best and if you place them with one corner in the bottom, they will cover most of the cup.
Step 2: Assembly
Assembly of the cupcakes is wicked easy. It’s all about the layers. This is where you can get creative and use any flavors you want. You can also add meat to the recipe if you would like, just brown it beforehand and mix it in with the sauce or ricotta.
First, start with the tomato sauce. You could make your own sauce from scratch, but who has time for that mess? There are so many great natural and organic choices that it would be crazy to waste the time. I think.
Second is the toss-up layer. I used the aforementioned veggies. I tossed onions, zucchini, mushroom, and tomatoes with olive oil, salt and pepper and then roasted them in the oven. You could go with some sort of meat or fresh veggies. I usually use fresh zucchini and squash, but I thought the roasted veggies would add a nice depth of flavor. I was not disappointed!
Third layer is the ricotta cheese. YUM. I could eat this out of the cup. By the spoonful. Just a little tip, I put a dollop down, and then once you put the shredded cheese on top, you can press it flat rather than trying to unsuccessfully spread it with the spoon.
Last layer is the cheese. Just sprinkle some on top of the ricotta and press the layers down to compact it a little.
Next, you’ll want to repeat the four layers one more time in the same order. Put a little more cheese on top at the end, so you have a nice final layer of delicious melted cheese.
Step 3: Bake and serve!
Into the oven they go! This is the hardest part…waiting. I usually wash dishes, so I can enjoy the meal afterwards with little clean up.
Don’t they just look delicious?
The final product is so wonderful.
They get even better with time too. Try them cold out of the fridge the next day – divine!
24 wonton wrappers
1 cup tomato sauce
3/4 cup ricotta cheese
1/2 cup roasted veggies (or other filling)
1/2 shredded cheese
Preheat the oven to 350 degrees. Spray cupcake pan with nonstick spray. Overlap two wonton wrappers in each cupcake cup, making sure they cover the sides thoroughly. Evenly distribute half of the tomato sauce between cup, next evenly distribute half of the roasted veggies between each cup. Continue doing this with the ricotta cheese and the shredded cheese. Slightly compact the layers and then repeat the other half of the tomato sauce, roast veggies, ricotta, and shredded cheese layers.
Put the pan into the oven and cook for 20 minutes or until the wonton wrappers are browned.
Let the cupcakes cool for about 5 minutes and then ENJOY!