Whip up these fun lasagnas for an easy family dinner!
VEGETABLE LASAGNA CUPCAKES
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.