Skinny Lasagna Cupcakes

A neat, non-overwhelming spin on lasagna that won't have you counting cals.

Skinny Lasagna Cupcakes
Alex Thom
Calories 334
Protein 23g
Fat 14g
Carbs 28g
Alex Thom

These handheld Italian treats are everything that makes lasagna a classic, minus the overwhelmingly large portions. Get the essence of good lasagna wrapped tidily into a wonton wrapper. They make for the perfect party apps or anytime snacks.

Skinny Lasagna Cupcakes Servings: 24
Prep time: 20   |   Cook time: 20
You'll need
  • Optional: 1 lb ground beef
  • 1 Tbsp butter
  • 8 oz mushrooms, washed and diced
  • 1 zucchini, diced
  • 1/2 diced yellow onion
  • 1 tsp Italian seasoning
  • 1 garlic clove, minced
  • 48 wonton wrappers
  • 1 cup skim ricotta cheese
  • 8 Tbsp mozzarella cheese, divided
  • 2 Tbsp grated Parmesan cheese
  • 9 leaves fresh basil, chopped and divided
  • 1⁄4 tsp nutmeg
  • 1⁄2 tsp salt
  • 1⁄2 tsp black pepper
  • 1 cup your favorite marinara sauce
1. Preheat oven to 375°. Spray two 12-cup muffin tins with cooking spray.
2. If using ground beef, sauté until cooked through in a skillet while you cut veggies. Drain, and set aside.
3. In a skillet, heat butter on medium heat; add mushrooms, zucchini, onion, and Italian seasoning, and cook for 5 minutes. Add garlic, and sauté for 1 minute.
4. Drain cooked vegetables, and let cool in strainer. Then line each muffin cup with one wonton wrapper.
5. Place ricotta in a mixing bowl, and add 3 Tbsp mozzarella, 2 Tbsp Parmesan, 6 leaves chopped basil, nutmeg, salt, and pepper, and mix together.
6. Scoop 1 Tbsp vegetable mixture into each muffin cup, and top with 1⁄2 Tbsp ricotta mixture. Then add another wonton wrapper to each muffin cup, pressing down mixture and making sure that wonton corners are staggered.
7. Next add 1⁄2 Tbsp veggies and 1 Tbsp marinara sauce, and top with 1 tsp shredded mozzarella.
8. Bake for about 16 minutes, until golden brown.
9. Let cupcakes cool for 3 minutes, then remove from tins. Top with basil shreds if desired.