Name: quick & easy veggie lasagna cups
Ingredients: cooking spray, for coating muffin cups; 24 wonton wrappers, at room temperature; 1 tablespoon olive oil; 8 ounces mushrooms, sliced ((about 3 cups)); 3 ounces baby spinach, roughly chopped ((about 2 cups, tightly packed)); 1 tablespoon fresh oregano leaves, finely chopped; kosher salt & freshly ground black pepper; pinch of crushed red pepper flakes ((optional)); 3 ounces grated Parmesan cheese, divided ((about 1 1/4 cups)); 6 ounces shredded mozzarella cheese, divided ((about 1 1/2 cups)); 6.5 ounces ricotta cheese ((about 3/4 cup)); 1 cup marinara or pasta sauce; fresh basil leaves, for garnish

After trying these for yourself, you may be adding these Quick & Easy Veggie Lasagna Cups to the menu for all of your fun get-togethers.

They are no ordinary cupcakes. These guys are super easy and delicious …the perfect addition to your next potluck dinner or family gathering. They can be made ahead of time with your fresh ingredients, some wonton wrappers and your plain old muffin tin.

When working with packaged wonton wrappers, they are far more pliable if you give them thirty minutes or so to rest at room temperature. Best to let that happen while they are still in the package so they don’t dry out.

You’ll be using a standard muffin tin, similar to this one.
Be very cautious when lining the muffin tin with the wrappers.
As you gently push down to form fit each one, it is so easy to tear the delicate wrapper.
If that happens, replace it with a fresh one so that you don’t have the filling ingredients leaking through during baking.

You’ll notice that the wrappers don’t come all the way up the sides of each cup, but that’s okay. After adding some filling, a second wrapper is then layered on top to hold more deliciousness.

Set your lined muffin tin aside, covered lightly with a clean towel.
Otherwise, the wrappers will dry out quickly as you work on the other ingredients.

Time to prepare the yummy fillings…

Heat a large skillet over medium heat and add olive oil to coat.
Sauté the sliced mushrooms until tender and caramelized.
Add the chopped spinach and oregano.
Cook one minute longer until the greens are wilted.
Remove from heat; season to taste with salt & pepper.
Add a pinch of crushed red pepper flakes, if using.
Drain off any excess liquid.

As always, you can customize things at this point.

In my household, we love mushrooms paired with broccoli.
It happens to be a favorite pizza topping for us.
The addition of roasted red pepper would be delicious.
Instead of spinach or broccoli, you could use broccoli rabe.
We like a small amount of crushed red pepper flakes thrown in for some heat, but if that’s not your thing …just skip that step.

Really, it’s so easy to make these your own …just be sure to keep the total volume similar to what we have here.

In a medium-sized bowl, stir together 3/4 cup each of the Parmesan and mozzarella along with the ricotta cheese.

Time to assemble your creations…

Once the fillings are prepared, you’ll set up something similar to an assembly line.

Spoon half of the cheese mixture into the prepared muffin cups.
Follow with half of the veggie mixture then half of the marinara sauce.

You’ll be making two layers for each lasagna cup. So as you fill each cup …keep in mind that half of the veggie mixture as well as half of the cheese mixture is saved for the second layer.

Create a second layer by adding a second wonton wrapper to each muffin cup.
Top each off with the remaining cheese mixture followed by the remaining veggies and sauce.
Sprinkle with the remaining Parmesan and mozzarella.

Your Quick & Easy Veggie Lasagna Cups are ready for the oven…

Bake until the edges are browned for about 15 to 18 minutes.
Allow to cool in the muffin tin for 5 minutes.
Run a knife around the edges to loosen.
Remove the lasagna cups and arrange them on a serving dish.
Garnish with fresh basil leaves and serve immediately.

You’ll find that the upper edges are nicely browned with a crispy texture. The outer layers of the rest of the lasagna cups have a texture so similar to pasta that your family won’t believe they’re made from wonton wrappers. For real.

Looking for a light meal?

These lasagna cups are just the thing when enjoyed with a tossed green salad. If you’re in the need of something more substantial, serve them as a companion to some grilled chicken.

Offer some extra marinara on the side and you’ll be your family’s hero.

quick & easy veggie lasagna cups

Not your standard cupcake. Loaded with flavor and nutrition thanks to the spinach, mushrooms & fresh oregano.

Servings 12 lasagna cups

Author Rosemary Stelmach

Ingredients

cooking spray, for coating muffin cups
24 wonton wrappers, at room temperature
1 tablespoon olive oil
8 ounces mushrooms, sliced (about 3 cups)
3 ounces baby spinach, roughly chopped (about 2 cups, tightly packed)
1 tablespoon fresh oregano leaves, finely chopped
kosher salt & freshly ground black pepper
pinch of crushed red pepper flakes (optional)
3 ounces grated Parmesan cheese, divided (about 1 1/4 cups)
6 ounces shredded mozzarella cheese, divided (about 1 1/2 cups)
6.5 ounces ricotta cheese (about 3/4 cup)
1 cup marinara or pasta sauce
fresh basil leaves, for garnish

Instructions

Preheat oven to 375°F. Coat twelve standard muffin cups with cooking spray. Carefully press one wonton wrapper into each cup. Cover lightly with a towel; set aside.
Heat a large skillet over medium heat and add olive oil to coat. Sauté the sliced mushrooms until tender and caramelized. Add the chopped spinach and oregano. Cook one minute longer until the greens are wilted. Remove from heat; season to taste with salt & pepper. Add a pinch of crushed red pepper flakes, if using. Drain off any excess liquid.
In a medium-sized bowl, stir together 3/4 cup each of the Parmesan and mozzarella along with the ricotta cheese. Spoon half of the cheese mixture into the prepared muffin cups, followed by half of the veggie mixture then half of the marinara sauce.
Top each muffin cup with a second wonton wrapper, then the remaining cheese mixture followed by the remaining veggies and sauce. Sprinkle with the remaining Parmesan and mozzarella.
Bake until the edges are browned for about 15 to 18 minutes. Allow to cool in the muffin tin for 5 minutes, then run a knife around the edges to loosen. Remove the lasagna cups and arrange them on a serving dish. Garnish with fresh basil leaves and serve immediately.

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