Vegetable Lasagna Cupcakes. How about a couple of cupcakes for dinner?
I haven’t made lasagna in ages but after seeing the oh-so-cute Petite Lasagnas at Can You Stay For Dinner? , I just had to make a vegan version. Super easy to make using wonton wrappers, the mini lasagnas bake in about ten minutes or so. I didn’t bother to replace the meat in the sauce called for in the original recipe, I just went with vegetables – fresh shiitake mushrooms and baby zucchini from the farmers market.
Baby veggies fit in easily without having to chop them into smaller pieces. Once cool enough to handle, you can actually pick one up and eat it without a fork. I only wish the Daiya cheese was a little more melted (I would have left it in the oven for a bit longer but the tips of the wontons were getting to be pretty brown and I have a very touchy smoke detector). Vegetable Lasagna CupcakesMakes 12 24 wonton wrappers 1 cup pasta sauce or spaghetti sauce 1/4 cup of your favorite cheese Next, make the tofu ricotta. Lasagna Cups.
I know this looks terribly fiddly and like it’s going to be way too much trouble for a week night.
And in some ways, it is. Because of that, I decided to eliminate the whole bechamel/cheese sauce part of normal lasagna making and substituted it with a very easy creme fraiche ‘sauce’ which can be made in a minute. To save even more time, you can buy ready-made fresh lasagna sheets. They aren’t easily available but I’ve seen them at a few supermarkets and I know Food Lover’s Market has most of the time. This just makes this recipe even easier to do as you don’t have to worry about cooking the lasagna sheets before hand. I used my jumbo muffin tray but if you only have a standard 12-hole muffin pan, then by all means use it. Serves 6 In a large pot, fry the mince until it’s nicely browned. Lasagna Cupcakes. I know it’s been a while since I’ve posted.
As much as I like staring at Oreos engulfed in peanut butter cookies, I’m sick of staring at those things. But since it’s been almost two weeks since I’ve posted, I feel like I need to break the silence. It’s a little awkward. Like running into someone you went on a date with two weeks ago and haven’t talked to since the date. So hi, I’m here. It’s not like I haven’t been cooking. So to make up for my silence and guarantee we have second date, I’m sharing one of my most popular recipes over at Tablespoon, Lasagna Cupcakes, until I make something worthy to make the blog. These Lasagna Cupcakes have all of the classic lasagna elements with layers of meat, three types of cheeses, and pasta.
I don’t know about your family, but in my family when we eat lasagna, we all fight over the corners of the pan because of the crispy and chewy texture.