White Vegetable Lasagna “Cupcakes”
White Vegetable Lasagna “Cupcakes” is a side dish that serves 8. For 81 cents per serving, this recipe covers 7% of your daily requirements of vitamins and minerals. One serving contains 154 calories, 7g of protein, and 8g of fat. This recipe is typical of American cuisine. This recipe is liked by 35385 foodies and cooks. A mixture of alfredo sauce, broccoli, wonton wrappers, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It is brought to you by Emily Bites. From preparation to the plate, this recipe takes around 45 minutes. With a spoonacular score of 66%, this dish is good. If you like this recipe, you might also like recipes such as White Vegetable Lasagna, White Vegetable Lasagna, and Lasagna with White Sauce – Lasagna with a twist, a white mozzarella cheese sauce.
Servings: 8
Ingredients:
¾ cup light Alfredo sauce (I prefer Classico)
3 oz broccoli, diced small
2 oz carrots, shredded
2 t Extra Virgin Olive Oil
4 oz fat free Ricotta cheese
2 t Italian Seasoning, divided
2 t grated Parmesan cheese (the kind that comes in a can)
1 cup shredded 2% reduced fat Mozzarella cheese
16 wonton wrappers
4 oz zucchini, shredded (I shredded mine using the side of a box grater)
Equipment:
oven
muffin tray
mixing bowl
Cooking instruction summary:
Pre-heat the oven to 375. Lightly mist 8 cups in a muffin tin with cooking spray and set aside.Bring the oil over medium heat in a large skillet or sauté pan. Add the vegetables and cook for 5-6 minutes, stirring occasionally, until vegetables are cooked and slightly softened. Transfer the vegetables to a mixing bowl and stir in one teaspoon of the Italian seasoning. Add the light Alfredo sauce and stir to combine.Push a wonton wrapper into the bottom of each of the eight sprayed cups in the muffin tin. Using about half of the ricotta, spoon evenly into the wonton wrappers. Follow by spooning some of the veggie mixture into each cup (using about half the total mixture). Sprinkle about half the mozzarella evenly over the top of each cup. Press another wonton wrapper on top and repeat the layering steps with the remaining ingredients. Top each finished “cupcake” with ¼ teaspoon of Parmesan cheese and then divide the remaining teaspoon of Italian seasoning over the top.Bake for 18-20 minutes until golden brown. Let cool 5 minutes before removing from muffin tin.
Step by step:
1. Pre-heat the oven to 37
2. Lightly mist 8 cups in a muffin tin with cooking spray and set aside.Bring the oil over medium heat in a large skillet or sauté pan.
3. Add the vegetables and cook for 5-6 minutes, stirring occasionally, until vegetables are cooked and slightly softened.
4. Transfer the vegetables to a mixing bowl and stir in one teaspoon of the Italian seasoning.
5. Add the light Alfredo sauce and stir to combine.Push a wonton wrapper into the bottom of each of the eight sprayed cups in the muffin tin. Using about half of the ricotta, spoon evenly into the wonton wrappers. Follow by spooning some of the veggie mixture into each cup (using about half the total mixture). Sprinkle about half the mozzarella evenly over the top of each cup. Press another wonton wrapper on top and repeat the layering steps with the remaining ingredients. Top each finished “cupcake” with ¼ teaspoon of Parmesan cheese and then divide the remaining teaspoon of Italian seasoning over the top.
6. Bake for 18-20 minutes until golden brown.
7. Let cool 5 minutes before removing from muffin tin.
Nutrition Information:
covered percent of daily need
