Lasagna Cups
As seen in my article on @YorkRegion and my Metroland / Torstar Column: RENATA’S TABLE: Be creative when you’re making lasagna cups
These super easy to make, healthy and delicious lasagna cups are perfect for school or back-to-the-office lunchboxes! They are also handy to have on hand in your fridge for a quick lunch or dinner and they make a fabulous and impressive appetizer. Be creative and make your own delicious combinations. For example; cooked chicken, Alfredo sauce and roasted peppers are an oft requested favourite in our home. Kids love these lasagna cups and have fun helping to make them too!
Tomatoes are a superfood. Raw or cooked in a sauce, they are an anti-inflammatory, an antioxidant and support the immune system. They contain lycopene that protects our cells from free radicals and damage, including our skin. Tomatoes are a source of potassium, vitamins C, B and E, the latter two support heart health, and lutein and zeaxanthin that support eye health.
Mushrooms are a good source of riboflavin, niacin, and pantothenic acid (all B vitamins) and in combination particularly good for heart and red blood cell health. They support the digestive system and gut health.
Peppers are an antioxidant, low in calories, rich in vitamin C, especially the red ones, vitamins E and A, folate, and potassium.
Mozzarella cheese is high in calcium, phosphorous and zinc, to support bone and teeth health. It is a great source of protein, is lower in saturated fats and contains less sodium than other cheeses. Mozzarella is a probiotic which supports gut and immune health.
Great nutrition in a fun package! You are going to love these!
As always, when you make this recipe, I would love to see your creation so please post a photo of your Lasagna Cups goodness and tag my IG account #RenataCollective or leave a comment with your thoughts!
Prep Time: 10 minutes / Bake Time: ~15 minutes / Makes: 12 cups
Ingredients
1 Package of Wonton wrappers – the ~4” x 4” size
½ Cup Tomato Sauce
1 Cup Mushrooms – chopped small
½ Bell Pepper – chopped small - optional
1½ Cup Grated Mozzarella Cheese
1 Cup Cottage Cheese – alternate: Cream Cheese Cut into small cubes
Garlic Powder (not Garlic Salt)
Italian Seasoning Spice Mix
Garlic Powder (not Garlic Salt)
½ Cup Grated Parmesan Cheese - optional
Sea Salt
Grinds of Fresh Black Pepper
How It’s Made
Preheat your oven to 350°F.
Prepare a muffin pan by lightly greasing the muffin cups with a little olive oil. You can use silicon muffin liners instead of greasing the muffin cups. If you have a good non-stick muffin tin, you don’t need to grease it.
Press a wonton wrapper into the muffin cup.
Add into the wonton in the cup - a teaspoon of tomato sauce, a few pieces of mushrooms or peppers (or both), a pinch of grated mozzarella, ½ teaspoon cottage or a cube of cream cheese, a sprinkle of Italian seasoning, a pinch of garlic powder, a pinch of sea salt and a grind of fresh black pepper.
Repeat with another wonton, corners away from the 1st wonton corners, press it into and around the first layer, then add the tomato sauce, mushrooms and/or peppers, cheeses and seasonings. End with a pinch of mozzarella on each and, if using, a pinch of parmesan on each as well.
Bake for 15-18 minutes until the cheese is melted and the wrappers are baked a light brown.
Remove the pan from the oven and let cool for 2-3 minutes before removing the lasagna cup.
Serve hot.
Store lasagna cups in the fridge in an airtight container. They are delicious cold, at room temperature or warmed up for 20 seconds in the microwave or a couple of minutes in an air fryer.
Enjoy!
Variations
Cooked chicken cut up small and layered with alfredo sauce and finely diced roasted peppers
Cooked ground beef layered with cheddar and finely chopped bacon and mushrooms
Make it a sweet more-like desert by layering crumbled graham crackers, chocolate chips or a piece of chocolate and 3 mini marshmallows.
Another sweet treat is layers with strawberry chia jam and small cubes of cream cheese.
Experiment with your own creations and let me know what you made!
I let them cool for a couple of minutes then pull them out a bit to cool further. They sometimes need a sharp knife gently run around the outside or if some cheese is making a spot stick to the pan.
