White Vegetable Lasagna Cupcakes
Ingredients
The filling
-
2
teaspoons
Extra Virgin Olive Oil
-
4
oz
zucchini, shredded
-
3
oz
broccoli, diced small
-
2
oz
carrots, shredded
-
2
teaspoons
Italian Seasoning, divided
-
¾
cup
light Alfredo sauce
-
4
oz
fat free Ricotta cheese
-
1
cup
shredded 2% reduced fat Mozzarella cheese
-
2
teaspoons
grated Parmesan cheese
The wrappers
-
16
pieces
wonton wrappers
Instructions
- 1. Preheat the oven to 375°F and mist a muffin tin with cooking spray.
- 2. Heat oil in a skillet over medium heat, add vegetables, and cook until softened.
- 3. Transfer vegetables to a bowl, stir in 1 teaspoon of Italian seasoning and the Alfredo sauce.
- 4. Place a wonton wrapper in the bottom of each muffin cup.
- 5. Spoon half of the ricotta into the wrappers, then add half of the veggie mixture and half of the mozzarella.
- 6. Press another wonton wrapper on top and repeat the layering with remaining ingredients.
- 7. Top with Parmesan cheese and remaining Italian seasoning.
- 8. Bake for 18-20 minutes until golden brown, then let cool for 5 minutes before removing.
Nutrition Facts (estimated)
Servings
8 cupcakes
Calories
131
Total fat
6g
Total carbohydrates
12g
Total protein
7g
Sodium
20mg
Cholesterol
0mg
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