Vegetable Lasagna Cupcakes Recipe

Name: Vegetable Lasagna Cupcakes
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 6 servings
Ingredients: 24 wonton wrappers; 1 bag (12 oz.) frozen broccoli cuts or mixed veggies, prepared according to package directions; 2 1/2 cups jarred Alfredo Sauce; 1 cup fresh basil, chopped; 1 cup parmesan cheese, grated; 1 cup mozzarella cheese, shredded; 12 cherry tomatoes, halved; 1 tablespoon olive oil; Salt and pepper

Ingredients

24 wonton wrappers
1 bag (12 oz.) frozen broccoli cuts or mixed veggies, prepared according to package directions
2 1/2 cups jarred Alfredo Sauce
1 cup fresh basil, chopped
1 cup parmesan cheese, grated
1 cup mozzarella cheese, shredded
12 cherry tomatoes, halved
1 tablespoon olive oil
Salt and pepper

	PREP TIME 20m	COOK TIME 25m	TOTAL TIME 45m
YIELD 6 servings

Instructions

Preheat oven to 375°F.
Spray muffin tin with cooking spray.
Press 1 wonton wrapper into bottom of each muffin tin.
Add a rounded tablespoon of Alfredo sauce to bottom of each muffin tin.
Top with a little broccoli, basil and then Parmesan cheese.
Repeat with two more layers (i.e. wonton, Alfredo, veggies, basil and Parmesan).
Finish the cupcakes with a layer of mozzarella cheese, the cherry tomatoes and then a sprinkle of Parmesan.
Drizzle each cupcake with a little olive oil and a sprinkle of salt and pepper.
Bake for 18-20 minutes or until edges are brown.
Remove from oven and let cool for 5 minutes.
To remove from tins, use a knife to loosen edges, then pop each lasagna cupcake out.
Garnish with basil and serve.