Lasagna Cupcake with Roasted Veggies
Elevate your weeknight dinner or party appetizer game with these delightful Lasagna Cupcakes with Roasted Veggies! This fun and creative twist on classic lasagna combines layers of crisp wonton wrappers, vibrant roasted zucchini, red bell peppers, and mushrooms, all tucked inside a handy, grab-and-go size. Creamy ricotta, rich marinara sauce, and a trio of melted cheeses—parmesan, mozzarella, and ricotta—create an irresistible medley of flavors in every bite. Perfectly seasoned with Italian herbs and baked to golden perfection, these mini lasagnas are as visually stunning as they are delicious. Ideal for meal prep, entertaining, or a veggie-packed dinner, they’re easy to make and endlessly satisfying. Garnish with fresh basil for a burst of freshness and serve these lasagna cupcakes warm to impress your family or guests!
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Recipe Information
Ingredients
- 24 pieces Wonton wrappers
- 1 medium Zucchini
- 1 medium Red bell pepper
- 6 large Mushrooms
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 cup Ricotta cheese
- 0.5 cup Parmesan cheese
- 1.5 cups Mozzarella cheese
- 1 large Egg
- 1 cup Marinara sauce
- 1 teaspoon Dried Italian seasoning
- 0.5 teaspoon Garlic powder
- 2 tablespoons Fresh basil (optional, for garnish)
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Dice the zucchini, red bell pepper, and mushrooms into small, bite-sized pieces. Toss with 2 tablespoons of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper.
Roast the vegetables on the prepared baking sheet for 15 minutes, stirring halfway through. Remove from the oven and set aside to cool slightly. Reduce oven temperature to 375°F (190°C).
In a small bowl, combine ricotta cheese, Parmesan cheese, 1 egg, the dried Italian seasoning, garlic powder, and the remaining 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Mix until smooth. Set aside.
Grease a 12-cup muffin tin lightly with cooking spray or a little olive oil.
Place one wonton wrapper into each muffin cup, pressing it down gently to form a base for the lasagna cupcake.
Add about 1 teaspoon of marinara sauce to each cup, spreading it evenly over the bottom.
Spoon about 1 teaspoon of the ricotta mixture on top of the marinara sauce in each cup, followed by a layer of roasted vegetables and a sprinkling of mozzarella cheese.
Add another wonton wrapper on top of the first layer, pressing it gently to form a second layer.
Repeat the layering process with marinara sauce, ricotta mixture, roasted vegetables, and mozzarella cheese until the muffin cups are full, finishing with a final sprinkling of mozzarella cheese on top.
Bake at 375°F (190°C) for 20-25 minutes, or until the cheese is melted and bubbly and the wonton wrappers are golden brown.
Remove the cupcakes from the oven and allow them to cool in the muffin tin for 5 minutes. Carefully remove each lasagna cupcake with a knife or small spatula.
Garnish with fresh basil, if desired, and serve warm.
Nutrition Facts
Calories |
230 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.9 g | 18% | |
| Saturated Fat | 7.2 g | 36% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 55 mg | 18% | |
| Sodium | 496 mg | 22% | |
| Total Carbohydrate | 12.6 g | 5% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 2.3 g | ||
| Protein | 13.0 g | 26% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 255 mg | 20% | |
| Iron | 1.0 mg | 6% | |
| Potassium | 179 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
