Appetizers/ Entrees/ Recipes

Mini Vegetable Lasagnas



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.)

How to Make Lasagna in Muffin Tins
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.

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Mini Vegetable Lasagnas

Mini Vegetable Lasagnas

Lasagna in a muffin tin? Yes, it’s possible! These Mini Vegetable Lasagnas are made with pesto, cheese, lots of veggies, and wonton wrappers instead of lasagna noodles. Adapted from Can You Stay For Dinner’s Petite Lasagnas.

  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
  • Yield: 12 mini lasagnas

Ingredients

  • cooking spray or oil mister
  • 1/2 tbsp. olive oil
  • 1 clove garlic, minced
  • 1 small zucchini, quartered lengthwise and sliced
  • 4 oz. mushrooms, sliced
  • 1/2 c. chopped artichoke hearts (frozen, marinated, or canned would all work)
  • 1/4 c. sliced sun-dried tomatoes
  • 1/3 c. basil pesto
  • 1 1/2 c. low-fat ricotta cheese
  • salt and pepper to taste
  • 24 small square refrigerated wonton wrappers
  • 1 c. shredded Mozzarella or Italian-blend cheese

Instructions

  1. Preheat oven to 375 degrees. Spray a 12-cup muffin tin with oil or cooking spray.
  2. 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.
  3. Combine ricotta, a pinch of salt, and pepper to taste (I added 1/4 teaspoon) in a small bowl. Set aside.
  4. 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!
  5. Bake for 10 minutes, or until cheese has melted and edges of wonton wrappers are golden brown.

Nutrition

  • Serving Size: 3 mini lasagnas

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59 Comments

  • Reply
    Justin
    January 19, 2013 at 11:57 am

    I love this recipe! I made a Mexican version last week with black beans, corn, and peppers with salsa instead of pasta sauce and jack cheese. This wonton base could be used for about anything. Love the blog!

    • Reply
      Kiersten
      January 21, 2013 at 9:33 am

      I’ve been thinking about doing a Mexican version myself–I’m glad to hear it worked out!

  • Reply
    Kathy
    January 23, 2013 at 1:14 pm

    Love this site!! Making these tonight. Filling wontons with leftover veggie chili topped with jalapenos and cheddar. Can’t wait!!

    • Reply
      Kiersten
      January 24, 2013 at 10:32 am

      That sounds so good! I hope they turned out well. I might have to try it too. πŸ™‚

  • Reply
    Mika
    January 29, 2013 at 6:50 pm

    I want to make this! It looks amazing. BUT, I don’t like mushrooms. Any suggestions for what I could replace them with?

    • Reply
      Kiersten
      January 30, 2013 at 1:26 pm

      Chopped steamed broccoli would work well in these, I think. πŸ™‚

  • Reply
    Marie @ Not Enough Cinnamon
    February 24, 2013 at 4:58 am

    Kiersten I made those tonight with homemade pesto, they were absolutely DELICIOUS! I can’t wait to eat the leftovers tomorrow for lunch. And for dinner, I’ll be making your Pesto Pizza with Roasted Red Peppers, Cremini Mushrooms & Asparagus. Can’t wait. It’s a Oh My Veggies kind of week πŸ™‚

    • Reply
      Kiersten
      February 24, 2013 at 4:08 pm

      I’m so glad you enjoyed them–I hope the pizza is just as good! πŸ˜€

  • Reply
    Julia
    June 29, 2016 at 5:26 am

    Looking forward to trying this. Just wondering cook I make them in advance and not bake them until when they are needed? Would be great for a dinner party πŸ™‚

    • Reply
      Kiersten
      July 5, 2016 at 9:55 pm

      I’ve never tried making them in advance like that, but I think it would work!

  • Reply
    Yve
    September 8, 2017 at 10:01 pm

    Has anyone frozen these? If so, was it before or after baking? And how to cook from a frozen state?

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