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Lasagna Veggie Cups

Sometimes a busy family life requires us to have healthful meals prepared ahead for easy reheating once family members arrive home.  These single serving Lasagna Veggie Cups are a great option for busy days when everyone may not arrive to the table at the same time.  By letting your kids help assemble these, they can play an important role in preparing a meal and planning ahead for their extra-curricular activities.

The cups are also great to accommodate individual preferences.  A few can be made vegetarian, while others have meat sauce.  Some could be made gluten free while others made with wonton wrappers (like we used in this recipe) or classic lasagna noodles.  Take a shot at these and tell us what you think!

Lasagna Veggie Cups
Serves 6
12 individual lasagna cups with spinach and carrots
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  1. 1⁄2 cup frozen chopped spinach, defrosted, optional
  2. 3⁄4 cup part-skim ricotta cheese
  3. 2 teaspoons Italian seasoning blend (or 1 tsp basil + 1 tsp oregano)
  4. 1 tsp garlic powder
  5. 1/2 teaspoon salt
  6. 2 cups low-fat shredded mozzarella cheese
  7. 24 square wonton wrappers
  8. 1/2 cup frozen diced carrots, defrosted, optional
  9. 1 1/2 cups store-bought spaghetti sauce of your choosing
  10. Freshly ground black pepper
  1. 1. Preheat oven to 375 degrees.
  2. 2. Wrap the defrosted spinach in a few layers of paper towels and squeeze out any excess
  3. moisture, then transfer the spinach to a mixing bowl with the ricotta cheese, the
  4. seasoning blend and salt, stirring until well incorporated. (Skip spinach step to reduce
  5. time)
  6. 3. Place half of the mixture in a separate mixing bowl; stir in 1 cup of the shredded
  7. mozzarella cheese.
  8. 4. Use cooking oil spray to lightly grease the muffin pan. Fit a wonton wrapper into each
  9. well with the corners of the wrappers up and over the edges of the well.
  10. 5. Evenly divide the ricotta-spinach blend in each wonton-wrapper-covered well, then fit in
  11. another wonton wrapper on top. Then divide the diced carrots among the cups, and then
  12. top with a generous teaspoon of the marinara sauce. Fit a third wonton wrapper over the
  13. sauce.
  14. 6. Evenly divide the ricotta-spinach-mozzarella blend mixture on the last layer of wonton
  15. wrappers, then finish by evenly dividing the remaining marinara sauce, about a
  16. tablespoon of shredded mozzarella, and some freshly ground black pepper.
  17. 7. Bake (middle rack) for 12 to 15 minutes, or until the cheese on top is melted, browned
  18. and bubbling. Serve hot, or let cool completely before storing.
Kids Kitchen


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