Food & Drink

Recipe of the day: Vegetable lasagna cupcakes

Vegetable lasagna cupcakes
Vegetable lasagna cupcakes

Whip up these fun lasagnas for an easy family dinner!



24 wonton wrappers

1 (12-ounce) bag frozen broccoli cuts or mixed veggies, prepared according to package directions

2 1/2 cups jarred Alfredo sauce

1 cup fresh basil, chopped

1 cup Parmesan cheese, grated

1 cup mozzarella cheese, shredded

12 cherry tomatoes, halved

1 tablespoon olive oil

Salt and pepper


Preheat oven to 375º Fahrenheit. Spray muffin tin with cooking spray.

Press one wonton wrapper into bottom of each muffin tin. Add a rounded tablespoon of Alfredo sauce to bottom of each muffin tin. Top with a little broccoli, basil and then Parmesan cheese.

Repeat with two more layers (i.e. wonton, Alfredo, veggies, basil and Parmesan). Finish the cupcakes with a layer of mozzarella cheese, the cherry tomatoes and then a sprinkle of Parmesan.

Drizzle each cupcake with a little olive oil and a sprinkle of salt and pepper.

Bake for 18-20 minutes or until edges are brown. Remove from oven and let cool for 5 minutes. To remove from tins, use a knife to loosen edges, then pop each lasagna cupcake out.

Garnish with basil and serve.