Summer Veggie Lasagna Cupcakes Recipes

LASAGNA CUPCAKE WITH ROASTED VEGGIES

Steps:

• Preheat oven to 450 degree.
• Spray cupcake pan with olive oil.
• Place vegetables on cookie sheet drizzle with oil and season with salt pepper and herbs to taste. Roast for 20 minutes toss and continue to roast for 20 more minutes. You should have 3 cups of yummy roasted veggies.
• Lower heat to 350 degrees.
• Mix sauce into the veggies.
• Mix cheese mixture reserving 1/2 cup mozzarella cheese and 1 tablespoon Parmesan. Mix the reserved cheese together and set aside for topping.
• Place wonton wrappers in bottom of pan. Layer with cheese and the veggies, Pressing down the next layer and repeat layering till all is used. Ending with veggies. Top with reserved cheese.
• Bake 20 minutes on a cookie sheet pan. Let rest 10 minutes. Serve with a garnish of fresh basil leaves.
• While it bakes check me out here.
• http://www.youtube.com/watch?v=hOR-QkxRD_E.

SUMMER VEGGIE LASAGNA CUPCAKES

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.