These Mini Vegetable Lasagnas are made in muffin tins! And instead of using lasagna noodles, this recipe calls for wonton wrappers.
Small Things
I like small things.
Tiny dogs? Love them. Baby corn? Yes please. Pygmy goats? I'll take 12.
For a while, I even collected those little erasers that are shaped like food for no other reason than the fact that they were small, exact replicas of delicious things.
So obviously, when I find a recipe that takes a big dish and makes it bite-sized, I'm all over it.
After seeing Petite Lasagnas that were made in muffin tins on Pinterest, I decided to make a vegetarian version.
Simply subbing out the ground turkey for veggies seemed like a pretty lazy adaptation to me, so I also used pesto instead of a tomato-based sauce.
(Sidenote: I could put pesto on anything. Seriously. Here's a bit of advice: grow basil this summer, make pesto with it, and freeze it so you can use it year-round. You'll thank me later.)
So are Mini Vegetable Lasagnas as good as regular-sized lasagnas? Heck yeah.
In fact, I think I may prefer the mini version because the wonton wrappers peek out over the edge of the muffin tins and get nice and crispy. And I love crispy things almost as much as I love small things.
The best thing about this recipe is that it is highly adaptable. Use any filling and any sauce you like—as long as you stick to the assembly instructions and bake time, they'll turn out fine.
Oh, and if you love these mini lasagnas, be sure to check out these other tasty lasagna recipes too:
Recipe
Ingredients
- cooking spray or oil mister
- ½ tbsp olive oil
- 1 clove garlic minced
- 1 small zucchini quartered lengthwise and sliced
- 4 oz mushrooms sliced
- ½ cup chopped artichoke hearts frozen, marinated, or canned would all work
- ¼ cup sliced sun-dried tomatoes
- ⅓ cup basil pesto
- 1 ½ cup low-fat ricotta cheese
- salt and pepper to taste
- 24 small square refrigerated wonton wrappers
- 1 cup shredded Mozzarella or Italian-blend cheese
Instructions
- Preheat oven to 375°F. Spray a 12-cup muffin tin with oil or cooking spray.
- Heat oil in large skillet over medium-high heat. Add garlic, zucchini, and mushrooms and saute until softened and just beginning to brown, about 7 minutes. Stir in artichoke hearts; cook 2–3 additional minutes or until liquid evaporates, if needed. Add sun-dried tomatoes and pesto to skillet and stir until well-combined. Remove from heat.
- Combine ricotta, a pinch of salt, and pepper to taste (I added ¼ teaspoon) in a small bowl. Set aside.
- Press 1 wonton wrapper into each cup of the muffin tin. Divide half the ricotta mixture into each cup; top this with half the vegetable mixture. Divide half of the shredded cheese into each cup. Place the remaining wonton wrappers into each cup, making sure the corners are in the opposite direction of the first wrapper; gently press down to smash everything into the cup and then repeat layering process with remaining ingredients (ricotta, veggies, then cheese). If any of this is confusing, refer to the photos above!
- Bake for 10 minutes, or until cheese has melted and edges of wonton wrappers are golden brown.
Liz @ A Nut in a Nutshell says
Those look fantabulous!!!! Seriously!
Kiersten says
Thank you! 🙂
Bill says
Theses where great. How many calories in a serving?
Kiersten says
I'm sorry, I don't calculate calories for my recipes because they vary depending on the specific brands of ingredients used, exact weights of the vegetables, etc. Here's an online calorie counter that might be helpful: http://caloriecount.about.com/
Kelly @ Free Spirit Food says
I have some leftover ricotta cheese so I'll definitely be making this! I love that it's portion controlled too 🙂
Kiersten says
I hope you like it if you make it! It's one of those recipes that's so versatile, you can throw just about anything in and it will be good.
Rachel @ Rachel's Giveaways says
I never thought lasagna could be "cute" til now 🙂
Kiersten says
Cute lasagna is the best lasagna!
Courtney Rae Jones says
These look sooooo delicious! I want to eat a whole dozen right now. Love this idea. Love that you included zucchini and artichoke hearts too. Mmmm!
Kiersten says
Thank you! I am all about artichoke hearts--they're so good with pesto too.
Rikki says
Oh my gosh, this is the coolest thing ever. I love little individual portions like this. This is such a perfect idea!! They look amazing. Bookmarking it [:
Kiersten says
Thank you! I love anything in individual portions too & it's especially nice with lasagnas and casseroles, which can be such a pain to divide up without having everything fall apart.
Kyra says
I make a lite (because I'm on weight watchers) breakfast version of wonton cups. I use turkey sausage (omitted, of course, by vegetarians), egg beaters, laughing cow cheese and veggies.
Kiersten says
Ooh, I might try something like that with a tofu scramble--thanks for the idea!
BusyWorkingMama says
These look great - serve as appetizers or a meal!
Kiersten says
Yes, they would make awesome appetizers too--I should have mentioned that! 🙂
Jackie @ Domestic Fits says
Seriously, you scare me. On my way to work I was thinking, "I need to make Lasagna, how can I make it small?" I was thinking stacks, but this is so much easier and cuter. LOVE!
Kiersten says
Great minds think alike! 😀 Definitely use the wonton wrappers--no boiling needed! And crispiness!
Carol @ Always Thyme to Cook says
They look fantastic. Especially the crispy parts!
Zsofi says
I LOVE this! And I think my 2 little rugrats would love to eat their own l'il lasagnas. This would also be fun for a kids' party. Oh, the ideas, the ideas!
And hey--nothin' wrong with being "lazy" in the kitchen. I don't think making a tray of mini lasagnas could ever count as lazy, period!
Kiersten says
Yes, these are so perfect for kids! Maybe sub in some more kid-friendly veggies (I don't think I'd touch an artichoke when I was younger), but they're small and self-contained, so they can be eaten without a fork--no mess!
Erika says
Oh wow! This looks AMAZING! You are so creative - I would have never thought of doing this! I bet my kids would actually EAT these. Nom!
Kiersten says
Well, I did see the idea on Pinterest first, so I can't take all the credit. 😉
Brenda Williams says
DELISH...these would be perfect for my husband and I. We could have them for supper and take for our lunch the next day. Love the recipe.
Kiersten says
Yup, that's what we did! And they reheat pretty well, just like regular lasagna.
Shirley says
So cute! I'm only afraid I'd eat all 12 in the muffin tin in one sitting! I finally got around to planting stuff the other day, and there is some basil!
Kiersten says
You won't though! I really thought I'd need 6 to feel full, but 3 is definitely enough. 🙂
Good luck with your garden!
Aurora says
These look great!
Question - how far ahead could I make these, and how should I store them if I have any left overs?
Thanks!
Kiersten says
I haven't made these ahead of time, so I can't answer with certainty, but I'm pretty sure you could assume these the night before and then bake them the next evening for dinner. Pesto is not as saucy as a tomato-based sauce, so I don't think you'd have to worry as much about things going soggy. Just make sure you cook off any liquid in the veggie mixture. But again, I haven't tried it, so I don't know for sure.
We stored leftovers in a Tupperware container. Not sure how long they'd last in there because we ate them the next day. 🙂
Genevieve says
I love miniature things too! These would be a great idea to serve at a party, and they look easy enough to adapt for both vegetarians and non-vegetarians by adding meat to some of the cups!
Kiersten says
Yes, they're easy to eat without forks, so they'd make a great appetizer!
Anna @ hiddenponies says
These are so cute and sound delicious! Mini corn freaks me out but all other mini things I am totally on board with 🙂
Kiersten says
Aw, how can you not love baby corn? It's so wee!
Brianne @ Cupcakes & Kale Chips says
These are so cute and look so yummy!
Natalie says
I saw these recently and loved them too, but your version sounds so much better! They would be so great for a potluck or party!
Kiersten says
Definitely! They're perfect because you can assemble them ahead of time and they only take 10 minutes to bake. It's always a struggle to find recipes that don't monopolize the oven when you're entertaining. 🙂
Toni @ Red Carpet Mama says
Oh my goodness. Those look and sound wonderful. I may have to try them and add a little spinach.
Kiersten says
Adding spinach or kale would work well with these. You can really do just about anything!
Val says
These would be a great way to stop me from eating "1 piece" that was actually 3 pieces, not cut yet. 🙂
Kiersten says
Yeah, for some reason I'm completely unable to eyeball a casserole, pizza, or pie and divide it evenly. This is much easier!
Notorious Spinks says
I love bite sized foods too! These look delish!
Katie says
I keep seeing these muffin tin recipes - I really need to try one. You make it look so easy!
Kiersten says
It is easy! 🙂 They came together much more quickly than I thought they would.
Shell Fruscione says
Those look completely amazing! Definitely going to have to try those!
Candace says
These look fantastic! I love that you used pesto. These would be awesome to make some night when I have my granddaughter. I love to feed her healthy food and I think she would love these. Thanks!
Kiersten says
These are so kid-friendly--I'm sure you could put her to use assembling them too! 🙂
Whitney says
what about freezing?
Kiersten says
If you freeze these the best way to do it would probably be to assemble them and then pop them in the freezer. If you bake them and THEN freeze them, the edges might not get crunchy when you reheat the lasagnas. But I haven't frozen them, so I'm not 100% sure.