Recipe: Skinny Lasagna Cupcakes

Total Time: 35 minutes

Yield: 24 serving(s)

Ingredients

• Optional: 1 pound ground beef
• 48 wonton wrappers
• 8 ounces of mushrooms, washed and diced
• 1 zucchini, diced
• 1/2 yellow onion, diced
• 1 clove garlic, minced
• 1 tablespoon butter
• 1 teaspoon Italian seasoning
• 1 cup skim ricotta cheese
• 8 tablespoons mozzarella cheese, divided
• 9 leaves fresh basil, chopped & divided
• 1/4 teaspoon nutmeg
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup of your favorite spaghetti sauce
• 2 tablespoon grated Parmasan cheese
• 1 teaspoon olive oil

Directions

1. Preheat oven to 375 degrees. Spray two muffin tins with cooking spray.
2. If using ground beef, saute until cooked through in a skillet while you cut the veggies. Set aside.
3. In a skillet, heat butter on medium heat, add chopped zucchini, onion, mushrooms, and Italian seasoning and cook 5 minutes. Add garlic and sautè 1 additional minute.
4. Drain the cooked vegetables and let cool in strainer. Then line each muffin tin (24) with 1 wonton wrapper.
5. Place ricotta cheese in a mixing bowl and add 3 tbsp mozzarella cheese, 2 tbsp Parmesan cheese, 6 leaves chopped basil, nutmeg, salt, pepper, and mix together.
6. Scoop 1 tbsp of vegetable mixture into each muffin tin, top with 1/2 tbsp of ricotta mixture. Then add another wonton to each muffin tin pressing down mixture and making sure that the wonton corners are staggered.
7. Next add 1/2 tbsp veggies, 1 tbsp marinara sauce, and top with 1 tsp shredded mozzarella.
8. Bake at 375 for approximately 16 minutes until golden brown and cheese is melted.
9. Let the lasagna cupcakes cool 3 minutes then remove from tins. Top with additional basil if desired.

Nutrition Information Per Serving

From the kitchen of: Get Healthy U