Lasagna Cupcakes
Author Robyn Webb: "I’m not particularly fond of the massive cupcake trend that hit the nation not too long ago, but making lasagna into "cupcakes" is a movement I could get behind. When you want all the elements of lasagna in a low-calorie, very easy to serve way, my Lasagna Cupcakes fit the bill. These are great to bring to a party as they transport beautifully."
This recipe from The Perfect Diabetes Comfort Food Collection, by Robyn S. Webb. To order directly from the American Diabetes Association, click here.
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- Prep time
- 15 min
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- Cook time
- 20 min
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- Servings
- 12 Servings
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- Serving size
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1 cupcake
Ingredients
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wonton wrappers
- 24
- 24
-
-
ricotta cheese (low-fat)
- 3/4 cup
- 3/4 cup
-
-
mozzarella cheese (shredded, part-skim)
- 3/4 cup
- 3/4 cup
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eggs (beaten)
- 1
- 1
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dried oregano (dried)
- 1 tsp
- 1 tsp
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freshly ground black pepper
- 1/4 tsp
- 1/4 tsp
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fresh basil leaves
- 24
- 24
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store-bought marinara sauce (low-sodium)
- 2 cup
- 2 cup
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Parmesan cheese (grated)
- 1/4 cup
- 1/4 cup
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Directions
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Preheat the oven to 375°F. Coat a 12-cup standard muffin pan with cooking spray.
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Add one wonton wrapper to the bottom of each cup, pressing down into the center with the pointed ends set up.
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Mix together the ricotta and mozzarella cheeses, egg, dried oregano, and black pepper. Add a scant tablespoon of the cheese mixture over the wonton wrapper. Lay a basil leaf on top of the cheese. Add a tablespoon of the marinara sauce over the basil leaf. Repeat all the layers one more time ending with sauce. Sprinkle the top of each muffin with Parmesan.
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Bake the lasagna muffins for 18-20 minutes until bubbly and browned. Remove from the oven and let cool for 5 minutes. Run a knife around each cup to loosen. Remove from the pan and serve.