• Hands-on Time

    10 min

  • Total Time

    20 min

  • Difficulty

    Simple

  • Servings

    12

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Veggie Lasagna Cups

Ingredients

  • Cooking spray
  • 1 large egg
  • 1 1/4 cup part-skim ricotta
  • 2 tablespoons grated parmesan cheese
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 24 wonton wrappers
  • 2 medium zucchini, sliced into 24 rounds, 1/8” thick, divided
  • 1 1/2 cup Marinara Sauce, divided
  • 1 1/2 cups shredded mozzarella cheese, divided
  • 1/4 cup thinly sliced fresh basil

Directions


  1. Preheat oven to 350°F. Spray a muffin tin with cooking spray.
  2. Crack egg into a medium size bowl; whisk. Add ricotta, parmesan, oregano, salt, and pepper. Mix until well combined, about 1 minutes.
  3. Put a wonton wrapper into each cup of a muffin pan, using two 12-cup muffin pans. Push center down so wrapper forms a cup. Scoop 1 tablespoon ricotta mixture into each wonton cup. Place a zucchini round on top of ricotta mixture and gently press down. Add 1 tablespoon Marinara sauce to each wonton cup, to cover zucchini rounds, then top each with 1 tablespoon mozzarella.
  4. Bake for 20 minutes, or until edges of wonton are golden brown and crisp.
  5. Let cups cool slightly, about 5 minutes. Remove and top with basil before serving.