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Vegetable Lasagna Cupcakes

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by: Half-Baked Harvest
Updated Sep 18, 2017
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Whip up these fun lasagnas for an easy family dinner!

More About This Recipe

  • My family is a huge fan of lasagna. I always make a big pan when we have a large group coming over for dinner, or just when we need a cozy Sunday night meal. To me, lasagna is the ultimate family meal, and just about everyone loves it! Sometimes I don't have time to make a traditional lasagna, and to be honest, sometimes I feel the need to switch things up a bit. That's when these veggie lasagna cupcakes come into play. Not only are they delicious... and SO super quick, they're also really versatile. They can even double as a dinner party main course—just serve with a side salad and you're good to go. They're also great as fun party appetizer?s. You can use any of your favorite veggies, but I prefer Green Giant® Steamers® frozen broccoli. To save time, just use store bought Alfredo sauce. If you prefer homemade, here’s a great how-to video. These veggie lasagna cupcakes are such a quick and easy way to create a deliciously fun twist on lasagna. Your entire table will be impressed, and you'll have more time to enjoy your day. Win-win!

Vegetable Lasagna Cupcakes

  • Prep Time 20 min
  • Total 45 min
  • Servings 6
  • Ingredients 9
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Ingredients

  • 24 wonton wrappers
  • 1 bag (12 oz.) frozen broccoli cuts or mixed veggies, prepared according to package directions
  • 2 1/2 cups jarred Alfredo Sauce
  • 1 cup fresh basil, chopped
  • 1 cup parmesan cheese, grated
  • 1 cup mozzarella cheese, shredded
  • 12 cherry tomatoes, halved
  • 1 tablespoon olive oil
  • Salt and pepper

Instructions

  • Step 
    1
    Preheat oven to 375°F. Spray muffin tin with cooking spray. Press 1 wonton wrapper into bottom of each muffin tin. Add a rounded tablespoon of Alfredo sauce to bottom of each muffin tin. Top with a little broccoli, basil and then Parmesan cheese.
  • Step 
    2
    Repeat with two more layers (i.e. wonton, Alfredo, veggies, basil and Parmesan). Finish the cupcakes with a layer of mozzarella cheese, the cherry tomatoes and then a sprinkle of Parmesan. Drizzle each cupcake with a little olive oil and a sprinkle of salt and pepper.
  • Step 
    3
    Bake for 18-20 minutes or until edges are brown. Remove from oven and let cool for 5 minutes. To remove from tins, use a knife to loosen edges, then pop each lasagna cupcake out.
  • Step 
    4
    Garnish with basil and serve.

Nutrition

600 Calories
43g Total Fat
22g Protein
33g Total Carbohydrate
3g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
600
Calories from Fat
380
Total Fat
43g
66%
Saturated Fat
25g
125%
Trans Fat
1 1/2g
Cholesterol
125mg
42%
Sodium
840mg
35%
Potassium
310mg
9%
Total Carbohydrate
33g
11%
Dietary Fiber
3g
12%
Sugars
3g
Protein
22g
% Daily Value*:
Vitamin A
50%
50%
Vitamin C
20%
20%
Calcium
60%
60%
Iron
10%
10%
Exchanges:
2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 1 Lean Meat; 0 High-Fat Meat; 7 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

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