It’s portion controlled veggie lasagna!
Wonton wrappers are used as the pasta element in this lasagna, which makes this a simple twist with all the classic lasagna elements with layers, three types of cheeses, veggies and pasta. Feel free to add summer squash or other veggies in the mix.
In my family carbs and cheese are main food groups. Lasagna has always been a comfort favorite and these mini cups are great for planning ahead for a busy week or simply portion controlling how much cheesy goodness you consume.
Mini Veggie Lasagna
- 18 wonton wrappers
- 1 1/2 cups parmesan cheese, grated
- 1 1/2 cups mozzarella cheese, shredded
- 3/4 cup ricotta cheese
- small zucchini, diced
- 3/4 cup pasta sauce
- 1 1/2 tsp Italian Herb Seasoning
- Salt and Pepper to taste
- Basil for garnish
Preheat oven to 375ºF.
- Sprinkle with some Italian Herb Seasoning on your zucchini and cook for 5 minutes in the MicroPro Grill.
- In a small bowl, mix 1 tsp of Italian Herb Seasoning with the ricotta.
Start layering your mini lasagnas in the Tupperware Silicone Muffin Mold (Be sure to put an ultra pro cover or sheet pan underneath. Begin with a wonton wrapper and press it into the bottom of each muffin cup. Sprinkle a little parmesan cheese, ricotta cheese, and mozzarella cheese in each. Top with a little zucchini and pasta sauce.
Repeat layers (wonton, parmesan, ricotta, mozzarella, zucchini and pasta sauce). Top each cup with some of the reserved parmesan and mozzarella cheeses and a light sprinkle of the Italian Herb Seasoning.
Bake for 18-20 minutes or until edges are brown. Remove from oven and let cool for 5 minutes. Because the Silicone Molds are nonstick, each lasagna mini with pop out.
Garnish with basil and serve.
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