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Lasagna Cupcakes
15 min prep time
20 min cook time
12servings
Recipe by
Robyn Webb
Source
The Perfect Diabetes Comfort Food Collection
Photo by
Renee Comet
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."
15 min prep time
20 min cook time
12servings
1 cupcake
Print Recipe >
Step-By-Step Instructions:
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Preheat the oven to 375°F. Coat a 12-cup standard muffin pan with cooking spray.
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Add one wonton wrapper to the bottom of each cup, pressing down into the center with the pointed ends set up.
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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.
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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
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Serving Size
1 cupcake
- Amount per serving Calories 130
- % Daily value*
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Total Fat
4.5g
6%
- Saturated Fat 2g 10%
- Trans Fats 0g
- Cholesterol 30mg 10%
- Sodium 190mg 8%
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Total Carbohydrate
14g
5%
- Dietary Fiber 0g 0%
- Total Sugars 2g
- Added Sugars 1g 2%
- Protein 7g
- Potassium 190mg 4%
Ingredients
wonton wrappers
24 whole
ricotta cheese (low-fat)
3/4 cup
mozzarella cheese (shredded, part-skim)
3/4 cup
eggs (beaten)
1 large
dried oregano
1 tsp
black pepper (freshly ground)
1/4 tsp
fresh basil
24 leaves
jarred marinara sauce (low-sodium)
2 cup
Parmesan cheese (grated)
1/4 cup
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