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Vegetarian Lasagna Cupcakes

Cheesy Vegetarian Lasagna Cupcakes

My favorite shortcut in this vegetarian lasagna cupcakes recipe is using wonton wrappers.
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Cook Time 20 minutes
Cooling Time 10 minutes
Total Time 30 minutes
Servings: 12 servings
Course: Appetizer, Dinner
Cuisine: Italian
Calories: 240
Ingredients Method Notes

Ingredients
  

  • 12 3 1/4" square wonton wrappers
  • 2 cups Italian sausage-style soy-protein crumbles
  • 1 cup mozzarella cheese, shredded
  • 1 cup ricotta cheese
  • 1/2 cup Parmesan cheese, grated
  • 1 jar - 25.5 oz tomato pasta sauce
  • 1 egg

Method
 

  1. Preheat and prep pan: Preheat oven to 375°F. Grease a 12-cup muffin tin (I love my OXO Good Grips Muffin Tin) with cooking spray.
  2. Mix fillings: In one bowl, mix ricotta and egg. (Optional) In a second bowl, stir marinara, sautéed mushrooms or spinach until thick.
  3. Form cups: Press wonton wrappers into muffin cups to form a cup shape with slight overhang.
  4. Assemble: Layer crumble, sauce, ricotta mixture, mozzarella, and Parmesan. Repeat layers once, finishing with Parm on top.
  5. Bake: Cover loosely with foil and bake 10 minutes. Uncover and bake 8–12 minutes more, until tops are golden and edges feel firm.
  6. Rest and serve: Let stand 5–10 minutes. Run a butter knife around each cup and lift out to serve.

Notes

Refer to complete step by step instructions below.