SUMMER VEGGIE LASAGNA CUPCAKES

Summer Veggie Lasagna Cupcakes image

Provided by Dave Smith @DaveSSmith1

Number Of Ingredients 17

72 - wonton wrappers
1/2 - onions, vidalia, peeled, finely chopped
3 clove(s) garlic, minced
1 tablespoon(s) olive oil
2 cup(s) zucchini, finely chopped
2 cup(s) yellow squash, finely chopped
1 cup(s) baby portebello mushrooms, finely chopped
1 cup(s) ricotta cheese, low-fat
1 cup(s) mozzarella cheese, low-fat
1/2 cup(s) parmesan cheese, fat-free
1/4 teaspoon(s) red pepper flakes
1 tablespoon(s) basil, fresh
1/2 teaspoon(s) italian seasoning
1/2 teaspoon(s) salt
1/4 teaspoon(s) peppercorns, tricolored ground
2 1/2 cup(s) marinara sauce
3 - green onions tops

Steps:

Preheat the oven to 375ºF.
Sauté garlic and onions in the olive oil. Add zucchini, yellow squash, mushrooms, red pepper flakes, salt, pepper and two tablespoons of basil. Sauté until the vegetables are tender, roughly 5 minutes. Add sauce and stir to combine.
If using mini muffin tin I trim corners of wonton wrappers so that they fit conformable in the. For the large Silicone cupcake liners I start with one then with a circle cutter to fit.
From bottom to top, each "cupcake" should be layered as follows: wonton wrapper/teaspoon of sauce mix/ricotta/mozzarella/parmesan/sauce and vegetable mixture/ next layer /wonton wrapper circle/ricotta/mozzarella/parmesan/sauce and vegetable mixture last layer /wonton wrapper/sauce and vegetable mixture/mozzarella/parmesan/dollop of extra sauce
cut green onions tops into ribbons garnish.
Bake for 10-15 minutes until golden brown and bubbly, let cool a bit.

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