Lasagna Cupcakes

Lasagna Cupcakes
Source: The Perfect Diabetes Comfort Food Collection. Recipe Credit: . Photo Credit: Renee Comet.
Summary

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.

  • Prep time
    15 min
  • Cook time
    20 min
  • Servings
    12 Servings
  • Serving size
    1 cupcake
Nutrition Facts

Nutrition Facts

12 Servings

  • Serving Size
    1 cupcake
  • Amount per serving Calories 100

  • Total Fat 3g
    • Saturated Fat 1.5g
    • Trans Fat 0g
  • Cholesterol 25mg
  • Sodium 190mg
  • Total Carbohydrate 14g
    • Dietary Fiber 1g
    • Total Sugars 3g
  • Protein 7g
  • Potassium 180mg
  • Phosphorus 110mg
Ingredients

Ingredients

  • wonton wrappers
    24
  • ricotta cheese (low-fat)
    3/4 cup
  • mozzarella cheese (shredded, part-skim)
    3/4 cup
  • egg(s) (beaten)
    1
  • dried oregano (dried)
    1 tsp
  • freshly ground black pepper
    1/4 tsp
  • fresh basil leaves
    24
  • store-bought marinara sauce (low-sodium)
    2 cup
  • Parmesan cheese (grated)
    1/4 cup
Directions

Directions

  1. Preheat the oven to 375°F. Coat a 12-cup standard muffin pan with cooking spray.

  2. Add one wonton wrapper to the bottom of each cup, pressing down into the center with the pointed ends set up.

  3. 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.

  4. 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.

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