Lasagna Cupcake With Roasted Veggies Recipe

Name: Lasagna Cupcake With Roasted Veggies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 30 wonton wrappers; Veggie mixture; 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; Cheese mixture; 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; Garnish; 6 -12 basil leaves

Servings: persons

30 wonton wrappers
Veggie mixture
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
Cheese mixture
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
Garnish
6 -12 basil leaves

1
Preheat oven to 450 degree.
2
Spray cupcake pan with olive oil.
3
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.
4
Lower heat to 350 degrees.
5
Mix sauce into the veggies.
6
Mix cheese mixture reserving 1/2 cup mozzarella cheese and 1 tablespoon Parmesan. Mix the reserved cheese together and set aside for topping.
7
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.
8
Bake 20 minutes on a cookie sheet pan. Let rest 10 minutes. Serve with a garnish of fresh basil leaves.
9
While it bakes check me out here.
10
http://www.youtube.com/watch?v=hOR-QkxRD_E.

800

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 30 wonton wrappers, Veggie mixture, 1 small eggplant, peeled and diced, 1 small zucchini, diced, and more.

Yes, Lasagna Cupcake With Roasted Veggies falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Lasagna Cupcake With Roasted Veggies

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions