Monday, October 22, 2012
Vegetarian Lasagna Cups
I’ve seen these delicious little lasagna cups floating around the internet so I set about to create a vegetarian version. These come together nice and quick and I think they’re pretty versatile for filling with whatever veggies you have on hand. For us, I use two veggies that I know my kid will eat: spinach and roasted red peppers.
Vegetarian Lasagna Cups Recipe
1 package fresh spinach (1 package of frozen spinach may also be used; thaw, squeeze out all excess liquid)
1 jar roasted red peppers, chopped
1 package wonton wrappers
4oz ricotta cheese
2cups mozzarella cheese
1cup grated parmesan
1 cup marinara sauce
Fresh basil leaves (optional)
(Please note: This is a pretty good measurement guide, but depending on how cheesy, saucy, and full of veggies you prefer, the measurements here may be more or less of what you’ll use.)
Start by blanching your fresh spinach. Squeeze out all excess liquid. Combine it in a bowl with the diced roasted red peppers. This is your veggie mix. Add extra veggies if you wish.
Spray your muffin tins. Line the muffin tins with 2 wonton wrappers so that the entire opening is covered, and the edges are sticking out.
Fill the cups in this order: parmesan cheese, optional basil leaf, mozzarella cheese, veggie mix, ricotta cheese, marinara sauce, parmesan cheese.
Cook at 375-degrees for 15-20 minutes. Let cool before removing from muffin tin.
I have also successfully made these ahead and frozen in the muffin tins. Remove from freezer and let thaw in the fridge for 1 hour, cook for 10 minutes at 200-degrees, increase the oven temp to 375-degrees and cook for another 20 minutes. Your cooking time may vary, however.
Have you tried any muffin tin recipes? How did they turn out?