How to Make Lasagna Cupcakes
Author Robyn Webb: “I’m not particularly fond of the massive cupcake trend that hit the nation not too long ago, but making lasagna into “cupcakes” is a movement I could get behind. When you want all the elements of lasagna in a low-calorie, very easy to serve way, my Lasagna Cupcakes fit the bill. These are great to bring to a party as they transport beautifully.”
This recipe from The Perfect Diabetes Comfort Food Collection, by Robyn S. Webb. To order directly from the American Diabetes Association, click here.
15 min prep time
20 min cook time
12servings
1 cupcake
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Step-By-Step Instructions:
- Preheat the oven to 375°F. Coat a 12-cup standard muffin pan with cooking spray.
- Add one wonton wrapper to the bottom of each cup, pressing down into the center with the pointed ends set up.
- Mix together the ricotta and mozzarella cheeses, egg, dried oregano, and black pepper. Add a scant tablespoon of the cheese mixture over the wonton wrapper. Lay a basil leaf on top of the cheese. Add a tablespoon of the marinara sauce over the basil leaf. Repeat all the layers one more time ending with sauce. Sprinkle the top of each muffin with Parmesan.
- Bake the lasagna muffins for 18-20 minutes until bubbly and browned. Remove from the oven and let cool for 5 minutes. Run a knife around each cup to loosen. Remove from the pan and serve.
Nutrition facts
12 Servings
-
Serving Size
1 cupcake
-
Amount per serving
Calories
100
- % Daily value*
-
Total Fat
3g
4%-
Saturated Fat
1.5g
8% -
Trans Fats
0g
-
Saturated Fat
-
Cholesterol
25mg
8% -
Sodium
190mg
8% -
Total Carbohydrate
14g
5%-
Dietary Fiber
1g
4% -
Total Sugars
3g
-
Dietary Fiber
-
Protein
7g
-
Potassium
180mg
4%
Ingredients
wonton wrappers
24
ricotta cheese (low-fat)
3/4 cup
mozzarella cheese (shredded, part-skim)
3/4 cup
eggs (beaten)
1
dried oregano (dried)
1 tsp
freshly ground black pepper
1/4 tsp
fresh basil
24 leaves
jarred marinara sauce (low-sodium)
2 cup
Parmesan cheese (grated)
1/4 cup