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Lasagna Veggie Cups

One Star Guiding Stars
  • Servings:

    Serves 6 as an appetizer
  • Prep Time:

    33 minutes
  • Cook Time:

    30 minutes

Ingredients

11/2 tsp. olive oil
1/2 medium onion, finely chopped
1 tsp. chopped garlic
31/2 cups mixed fresh vegetables (such as broccoli, cauliflower, carrots, mushrooms, spinach), cut into bite-size pieces
1 tsp. dried basil
1/4 tsp. dried oregano
1/2 tsp. salt
1/4 tsp. crushed red pepper flakes
1 cup part-skim ricotta cheese
1/3 cup plus 6 Tbsp. part-skim mozzarella cheese, divided
2 tsp. grated Parmesan cheese
2 Tbsp. egg substitute
18 wonton wrappers
1 cup plus 2 Tbsp. low-sodium, low-fat pasta sauce
Lasagna Veggie Cups

Directions

1. Preheat oven to 375 degrees F. Heat oil in nonstick skillet over medium heat. Add onion, garlic, mixed vegetables, basil, oregano, salt, and crushed red pepper. Stir and cook until tender, about 10 minutes.
2. While vegetables cook, in a medium bowl mix together ricotta, 1/3 cup of the mozzarella, Parmesan, and egg substitute.
3. Spray 18 cups of two 12-cup muffin pans with vegetable cooking spray. Place 1 wonton wrapper in each of the muffin cups. Divide vegetables evenly among each cup. Top veggies with 1 Tbsp. cheese mixture, then 1 Tbsp. sauce. Top each with 1 tsp. of the remaining shredded mozzarella.
4. Bake until crisp with brown edges and melted cheese, 15 to 20 minutes. Cool in pan for a few minutes, then transfer to a serving plate. Serve immediately.
Source: Hannaford fresh Magazine, May - June 2014

Nutrition

Nutritional Facts
Servings Serves 6
Base Nutrients
Calories n/a
Calories from Fat n/a
Total Fat n/a
Saturated Fat n/a
Cholesterol n/a
Sodium n/a
Total Carbohydrates n/a
Dietary Fiber n/a
Protein n/a
Vitamins
Vitamin A n/a
Vitamin C n/a
Minerals
Calcium n/a
Iron n/a
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