SUMMER VEGGIE LASAGNA CUPCAKES
This recipe calls for marinara sauce but you can use your favorite sauce or that jar stuff. There are several way to make these I use the Silicone cupcake liners makes very easy to unmold. Another way is use a mini muffin tin. It's size makes it perfect for a cocktail party or as an appetizer for a dinner party.
Provided by Dave Smith @DaveSSmith1
Categories Vegetable Appetizers
Number Of Ingredients 17
Steps:
- Preheat the oven to 375ºF.
- Sauté garlic and onions in the olive oil. Add zucchini, yellow squash, mushrooms, red pepper flakes, salt, pepper and two tablespoons of basil. Sauté until the vegetables are tender, roughly 5 minutes. Add sauce and stir to combine.
- If using mini muffin tin I trim corners of wonton wrappers so that they fit conformable in the. For the large Silicone cupcake liners I start with one then with a circle cutter to fit.
- From bottom to top, each "cupcake" should be layered as follows: wonton wrapper/teaspoon of sauce mix/ricotta/mozzarella/parmesan/sauce and vegetable mixture/ next layer /wonton wrapper circle/ricotta/mozzarella/parmesan/sauce and vegetable mixture last layer /wonton wrapper/sauce and vegetable mixture/mozzarella/parmesan/dollop of extra sauce
- cut green onions tops into ribbons garnish.
- Bake for 10-15 minutes until golden brown and bubbly, let cool a bit.
LASAGNA CUPCAKE WITH ROASTED VEGGIES
I made this and two other types of cupcakes for the film crew that spent the day at my home (9 hours) to create 2 minutes of show time. It was fun, scary and wonderful! Check me out here http://www.youtube.com/watch?v=hOR-QkxRD_E Yummy roasted veggies with lots of garlic. No need to boil noodles. Wonton wrappers makes this a quick put together meal. The kids would love to help make it. You can make this in a 12 cupcake pan or the Texas Jumbo 6 cupcake pan. Use 3 wontons per 12 cupcakes and 6 wontons per the Jumbo 6 cupcakes. Great to make ahead freeze and enjoy one as wanted. Pack and heat for a lunch at work.
Provided by Rita1652
Categories One Dish Meal
Time 1h20m
Yield 12 cupcakes, 12 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 450 degree.
- Spray cupcake pan with olive oil.
- 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.
- Lower heat to 350 degrees.
- Mix sauce into the veggies.
- Mix cheese mixture reserving 1/2 cup mozzarella cheese and 1 tablespoon Parmesan. Mix the reserved cheese together and set aside for topping.
- 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.
- Bake 20 minutes on a cookie sheet pan. Let rest 10 minutes. Serve with a garnish of fresh basil leaves.
- While it bakes check me out here.
- http://www.youtube.com/watch?v=hOR-QkxRD_E.
Nutrition Facts : Calories 239.1, Fat 11.8, SaturatedFat 6.9, Cholesterol 57.7, Sodium 430.3, Carbohydrate 19.6, Fiber 2.8, Sugar 3.5, Protein 14.1
LASAGNA CUPCAKES
Italian cupcakes.
Provided by Kimberley Piper
Categories World Cuisine Recipes European Italian
Time 45m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Prepare muffin cups with cooking spray.
- Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; season with salt and pepper. Drain and discard grease from the beef.
- Cut wonton wrappers into 2 1/4-inch circles with a biscuit cutter. Press one wonton into the bottom of each muffin cup. Sprinkle even amounts of Parmesan cheese, mozzarella cheese, and ricotta cheese into each muffin cup; top each portion with even amounts of ground beef and pasta sauce.
- Divide 1/2 cup Parmesan cheese, 1/2 cup mozzarella cheese, half the ricotta cheese, 1/2 the ground beef mixture, and 1/2 cup pasta sauce, between the muffin cups and layer, respectively, atop the wonton wrapper; repeat layering with remaining wonton wrappers, 1/2 cup Parmesan cheese, 1/2 cup mozzarella cheese, remaining ricotta cheese, remaining ground beef, and remaining pasta sauce. Top the 'cupcakes' with remaining Parmesan cheese and mozzarella cheese.
- Bake in preheated oven until edges of 'cupcakes' are browned, 18 to 20 minutes; let cook in tins for 5 minutes before running a knife around the edges of the cupcakes to loosen the edges to remove. Garnish with fresh basil to serve.
Nutrition Facts : Calories 199.5 calories, Carbohydrate 13.8 g, Cholesterol 34.9 mg, Fat 9.4 g, Fiber 0.8 g, Protein 14.2 g, SaturatedFat 5.2 g, Sodium 495.3 mg, Sugar 2.2 g
LASAGNA CUPCAKES
These lasagna muffins are the perfect appetizer, lunch, or fun dinner! Packed with sauteed veggies and all the classic lasagna ingredients - just made bite sized with wonton wrappers!
Provided by Kristen McCaffrey
Categories Appetizer Dinner Lunch Side Dish Snack
Time 40m
Yield 12
Number Of Ingredients 14
Steps:
- Preheat your oven to 375 degrees.
- Heat the olive oil over medium heat and add the garlic and red pepper flakes. Once it becomes fragrant, add the peppers, zucchini, spinach, basil, salt, and pepper. Saute until just tender.
- Spray the muffin tin with nonfat cooking spray and press 1 wonton wrapper into each muffin cup. Then place 1 tsp of ricotta cheese on top of the wonton wrappers. Sprinkle with a few shreds of mozzarella and ½ tsp parmesan cheese. Add in a spoonful of the vegetable mixture and then 1.5 tsp of sauce. Then press in another wonton wrapper and repeat. Sprinkle some extra mozzarella and parmesan on the tops before placing them in the oven.
- Bake for 20-25 minutes until cheese is melted on top and the edges of the wonton skins begin to brown. Enjoy! These are great as a main dish with a salad and make a great appetizer at a party.
Nutrition Facts : ServingSize 1 cupcake, Calories 112 cal, Carbohydrate 14 g, Fat 4 g, Protein 6 g, Fiber 1 g, SaturatedFat 2 g, Cholesterol 10 mg, Sodium 400 mg, Sugar 2 g
CUPCAKE LASAGNA
Dweezil and Lisa love these Cupcake Lasagnas because you can customize each one - more sauce or more cheese, with or without spinach or even adding ground turkey or meat. They exemplify the Dweezil and Lisa's approach to food - you can make them as healthy or decadent as you prefer, and the individual size is perfect portion control. You can layer them traditionally or tint the ricotta cheese to create frosting with a cherry tomato and basil garnish to continue the deception. They freeze beautifully as well.
Provided by Food Network
Categories appetizer
Time 1h50m
Yield 8 servings
Number Of Ingredients 22
Steps:
- Prepare the tomato sauce.
- Preheat oven to 375 degrees F.
- To start the lasagnas: Heat the oil in a large skillet over medium-high heat. Add the garlic cloves and red pepper flakes. Cook, stirring frequently, until the garlic is golden, about 5 minutes. Remove and discard the garlic. Add the spinach, a handful at a time, and stir-fry until it wilts, about 3 minutes. Add the lemon juice then transfer the spinach to a colander set over a bowl to drain.
- Reserve 8 tablespoons of Parmesan and 8 tablespoons of mozzarella¿this will be the topping. The remaining cheese will be used in the lasagnas (note you can vary the amount of cheese to taste keeping in mind that the Parmesan is salty, the mozzarella is sweet as well as salty and helps to hold the lasagnas together, and the ricotta is sweet and creamy).
- Start assembling the lasagnas. Line each cupcake mold with a round wonton wrapper. Put a little Parmesan, a little mozzarella, and a little ricotta into each mold. Top with a little spinach and a spoonful of sauce. Repeat layers of wonton wrappers, cheeses, spinach and sauce, creating 6 layers in all, and ending with sauce. Sprinkle each lasagna with reserved Parmesan and mozzarella. (The "cupcakes" can alternatively be topped with Pink Ricotta Frosting. (See Cook's Note.)
- Bake until the lasagnas are nicely browned, about 20 minutes. Serve warm garnished with cherry tomatoes and basil leaves.
- Heat the oil in a large saucepan over medium-high heat (it should coat the bottom of the pan, add a bit more if your pan is wide). Add the garlic cloves. Season with black pepper and cook, stirring frequently until the garlic is golden, about 5 minutes. Remove and discard the garlic. Lower the heat to medium and add the basil. Cook just until the basil wilts, then add the wine. Stir in the beef and vegetable bouillon pastes, then add the tomatoes and carrots. Simmer the sauce, stirring occasionally, until the carrots are soft and the sauce sweet, about 25 minutes. Discard the carrots. Season the sauce with salt and pepper then refrigerate or freeze until needed.
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- 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.
- 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.
- 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.
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