Wednesday, June 10, 2015

White Veggie Lasagna "Cupcakes"

I have been LOVING veggies of all sorts lately. And lets not even get me started on wanting Mr.Hooah to let me invest in a juicer...haha. For the mean time, I guess I'll just stick with the new line that V8 came out with. It's a fruit/veggie mix...the Golden Goddess (it has sweet potatoes, yellow carrots, orange carrots, and orange juice) & the Purple Power (consists of beets, purple carrots, and green apple)! They're my two favs for sure! With all this vegetable love going on, I decided to give this recipe White Veggie Lasagna "Cupcakes" a shot & I have to say that I am really glad that I did! As I have mentioned before, I have never been disappointed with any of the recipes I have tried from over at Emily Bites and if you haven't checked her out already, you're missing out! I only had mini muffin tins so I went with it. They still turned out great but in bite size bites. Mr. Hooah was even a fan even though these are meatless! To be honest, you don't even miss meat in these babies! These would be great to add to a vegetarian menu & being "cupcakes" moves them to the "fun-food" category! Hope you enjoy these as much as we did! 
Oh, & did I mention these are Weight Watcher friendly too?!

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2 tsp. EVOO
4oz zucchini, shredded
3oz broccoli, diced small
2oz carrots, shredded
2 tsp. Italian Seasoning, divided
¾ cup light Alfredo sauce
16 wonton wrappers
4oz fat-free Ricotta cheese
1c. shredded 2% reduced fat Mozzarella cheese
2 tsp. grated Parmesan cheese


  • Pre-heat the oven to 375. Lightly mist 8 cups in a muffin tin with cooking spray and set aside. 

  • Bring the oil over medium heat in a large skillet or sauté pan. Add the vegetables and cook for 5-6 minutes, stirring occasionally, until vegetables are cooked and slightly softened. Transfer the vegetables to a mixing bowl and stir in one teaspoon of the Italian seasoning. Add the light Alfredo sauce and stir to combine.

  • Push a wonton wrapper into the bottom of each of the eight sprayed cups in the muffin tin. Using about half of the ricotta, spoon evenly into the wonton wrappers. Follow by spooning some of the veggie mixture into each cup (using about half the total mixture). Sprinkle about half the mozzarella evenly over the top of each cup. Press another wonton wrapper on top and repeat the layering steps with the remaining ingredients. Top each finished “cupcake” with ¼ teaspoon of Parmesan cheese and then divide the remaining teaspoon of Italian seasoning over the top.
  • Bake for 18-20 minutes until golden brown. Let cool 5 minutes before removing from muffin tin.

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