Sunday, April 1, 2012

Vegetarian Lasagna Cupcakes Recipe

 Here's a low-fat, super easy recipe for lasagna cupcakes! 


24 won-ton wrappers (approx. 1/2 package)
1 1/2 cups of tomato sauce
1 cup of low fat mozzarella cheese
1 cup of low fat cottage cheese
1 1/2 cups  of Morning Star Soy Crumbles
1/2 sweet onion
2 cloves garlic
1/2 cup baby bella mushrooms
1 cup of cooked spinach (fresh or frozen)
1 tbsp grape seed or olive oil
2 tbsp of Italian seasoning
Few leaves of fresh basil
Dash of salt and pepper


  1. Preheat your oven to 350 degrees. 
  2. Over medium heat, combine olive oil, onion, garlic, spinach and mushrooms in a sauté pan. Once the onions begin to become translucent, add the soy crumbles. Add salt, pepper and Italian seasoning to taste. Cook the mix for approximately 7 minutes. Once finished cooking, transfer to a small bowl and set aside.
  3. Add 1 tbsp of Italian seasoning to low-fat cottage cheese.
  4. Coat your cupcake pan with non-stick cooking spray. Take one won-ton wrapper and place in each of the holes. 
  5. Place one teaspoon full of cottage cheese mixture in each wrapper. Then, top with a spoonful of sauce, soy crumbles, spinach, more sauce and sprinkle small amount of low fat mozzarella cheese in each cup. 
  6. Take another wrapper and place over the top of your cupcake, you may need to trim the wrapper (depending on which brand you use). 
  7. Spoon a little bit of sauce on top of each wrapper, then sprinkle with a bit more cheese. 
  8. Place in the oven for 12-15 minutes. The cheese should be nice and bubbly when they are done.
  9. Garnish with fresh basil and serve! 

Yield: 12 cupcakes

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