Tag Archives: Lasagna Cupcakes

Meatless Monday: Vegetable Lasagna Wontons

Lasagna in a muffin tin? Yes, it’s possible! Instead of lasagna noodles, wonton wrappers are used. Wonton wrappers, tofu ricotta, (vegan) mozzarella cheese, tomato sauce, zucchini and mushrooms are made into cute yet delicious vegetarian friendly cupcakes. Perfect for lunch, dinner, or parties!

Vegetable Lasagna Wontons
Servings: 12

24 vegan wonton wrappers (Gluten-Free Paleo Wraps)
1 cup pasta sauce or spaghetti sauce
1/4 cup of your favorite vegan cheese
(I prefer Go Veggie! Mozzarella Flavor cheese shreds).

Vegetable Filling
2 ounces shiitake mushrooms, washed and thinly sliced
2-3 baby zucchini, peeled, washed and sliced crosswise
1 garlic clove, minced
1 teaspoon vegetable oil

Tofu Ricotta
8 ounces firm tofu with water squeezed out and crumbled
10 fresh basil leaves, finely cut
1 tablespoon extra virgin olive oil
1/4 teaspoon ground nutmeg
1/4 teaspoon garlic powder
Salt and pepper to taste

To make the vegetable filling, heat a wok or sauté pan to hot. Add the oil and swirl to coat. Add the garlic and sauté for a few seconds, add the zucchini and cook for a minute or so then add the mushrooms and cook for another minute until the vegetables are tender. Place in a bowl and set aside.

Next, make the tofu ricotta. Crumble about 3/4 of the tofu in a bowl, add the basil, olive oil, nutmeg, garlic powder, salt and pepper to taste. Transfer to a food processor and pulse until smooth but still slightly lumpy. Crumble in the remaining 1/4 tofu, mix to combine and set aside.

Preheat the oven to 375 degrees.

1. Lightly coat a 12 cup muffin pan with oil or cooking spray. Layer a wonton wrapper in each cup, gently pressing down on the bottom and up the sides of the cup.

2. Divide the tofu ricotta in half. Using the first half, distribute evenly on top of each wrapper. Layer the vegetables next using the same distribution method. Top with the tomato sauce then cheese.

3. Place a wonton wrapper on top but going in the opposite direction. Repeat the layers of the ricotta, vegetables, sauce and finally the cheese on the very top.

Bake for 10 – 15 minutes or until the cheese has melted and the edges of the wonton wrappers are golden brown. Let cool in the pan for a few minutes before serving.

The best thing about this recipe is that it is highly adaptable. Use any filling and any sauce you like (spinach, cannellini beans, Alfredo sauce) as long as you stick to the assembly instructions and bake time, they’ll turn out fine!

Recipe adapted from The Chow Vegan.