Make-Ahead Veggie Lasagna Cupcakes
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Make-Ahead Veggie Lasagna Cupcakes

Make-Ahead Veggie Lasagna Cupcakes

Whip up these flavorful cupcakes to freeze and heat up on a busy night.

  • Total Time

    50

    Mins

  • Prep Time

    10

    Mins

  • Cook Time

    40

    Mins

  • Servings

    12

    cupcakes

  • Ingredients

    8

    items


In just 10 minutes you can whip up these cute, versatile lasagna cupcakes. Serve ‘em with a side salad for a comfort food dinner, or offer to party guests for an impressive snack. Another option? Make a big batch and freeze to heat up on a busy night, or to pack later for lunch.

Ingredients

2 ½ cups

of your favorite tomato sauce

1 pkg

fresh lasagna noodles* (12 oz)

2

medium zucchinis, thinly sliced

15 oz

part skim ricotta

1

large egg

1 tbsp

finely chopped basil

2

finely chopped green onions, including 3 in of the greens

¼ cup

grated Parmesan cheese

*You could also boil dried noodles and then cut them into rounds. Consider using whole wheat or spinach pasta for extra nutrients.


directions

Step 1

Preheat the oven to 350 degrees F. Cut lasagna noodles into 36 circles using a round 2 ½-inch cookie cutter.

Step 2

Cut the zucchini slices into 24 circles using a round 2 ½-inch cookie cutter.

Step 3

Break the egg into a medium bowl and whisk. Stir in the ricotta, basil, and green onions. Season with ½ teaspoon kosher salt and pepper to taste.

Step 4

Grease the muffin tins with cooking spray. Spoon a little tomato sauce into the bottom of each cup. Set a round of lasagna at the bottom of each one. Scoop in approximately two teaspoons of cheese. Layer a piece of zucchini and top with another pasta round. Repeat this process one more time for each cup. Each cup should have two layers of zucchini and cheese and three layers of lasagna noodles. Spoon tomato sauce over the top of each lasagna cup. Sprinkle with Parmesan cheese. Cover with aluminum foil and bake for 40 minutes.

Step 5

After 40 minutes, remove the pan from the oven and let it sit for five minutes. Remove the lasagna cups from the pan with an offset spatula. Serve warm with a salad.


Nutrition Facts

Serving Size: 2 cupcakes

Calories

360

Calories From Fat

80

Total Fat

8g

Saturated Fat

4.5g

Trans Fat

0g

Cholesterol

55mg

Sodium

690mg

Total Carbohydrates

52g

Dietary Fiber

3g

Sugars

7g

Protein

20g