Last night’s dinner was a home run. White Vegetable Lasagna Cupcakes were easy, tasty, and are here to stay!
Thank you Alexa from Losing It With Alexa for posting about this recipe and encouraging me to check out Emily Bites! The tagline of Emily Bites is “lightened up comfort food” and that is exactly what I want. All the time. The next EB recipe I plan to make is this Bubble Up Pizza Casserole – yum!
Here’s the link to the original recipe if you’re interested. I’ll be giving you my version, which is very similar.
- 2 t olive oil
- 3/4 c shredded zucchini
- 2/3 c broccoli
- 1/4 c shredded/diced carrots
- Mrs. Dash Original seasoning
- 1 c Classico Light Alfredo Sauce (use whichever brand you prefer. I’ve never been a fan of pre-made alfredo, so I compared nutrition labels to make my choice)
- 1/2 c to 1 c low fat ricotta-depending on how much you like ricotta (fat free ricotta is best, but it was over a dollar higher than the low fat so I went with the cheapest option)
- 1 package of wonton wrappers. You will need 24.
- 1 c reduced fat cheddar cheese, shredded
- Parmesan cheese to top each cupcake
Set your oven at 375 degrees. This recipe yields 12 cupcakes.
How to make the veggie filling:
- Heat the olive oil in a non-stick pan. Once it shimmers, add the veggies. (Note: if you’re using frozen broccoli like me, put it in the microwave for a couple minutes to thaw it out.)
- Cook the veggies for 6-7 minutes until they look dehydrated and the carrots are no longer firm. This is a great recipe to clean out the fridge and use up extra veggies that may go bad soon. I’m talking onions, bell peppers (red bell peppers would be amazing in this), or whatever else floats your boat.
- Set the cooked veggies aside in a bowl and mix with the alfredo sauce. Add 1/2 teaspoon salt and a shake of Mrs. Dash. Because, Mrs. Dash is a bold flavor with a little spice I did not use pepper.
- Boom- filling is done. How easy is that?
How to assemble the cupcakes:
- Begin by giving your cupcake tin a light coating of non-stick spray.
- Press a single wonton wrapper into each hollow of the cupcake tin. You’ll have to pinch it down in there. I recommend letting your wrappers sit on the counter for a bit so that they soften and are pliable.
- The layering begins! Spoon one teaspoon of ricotta into the bottom of each cupcake and spread it gently with the back of a spoon. This doesn’t have to be perfect. Don’t worry about the ricotta being evenly spread.
- Spoon in the veggie alfredo filling. About one table spoon will do.
- Top each cupcake with a pinch of cheddar. Layer one is done.
- Add another wonton wrapper. If you’re going for presentation points, you will want to place the second wrapper in a way so that the corners are off-set compared to the first wrapper. If you’re like me, you’re wanting this to be done as soon as possible so you can eat. Press the second wrapper down, focusing on pinching around the blob of filling.
- Repeat the ricotta, filling, and cheese steps. Top with a little Mrs. Dash and Parmesan cheese on each cupcake.
It’s baking time!
Pop these babies into a 375 degree oven for 20 minutes. They’ll come out with crispy edges and noodle-like softness inside.
The hubby and I (oh, and my mom) really enjoyed these. We think they would be great paired with a grilled chicken breast.
As far as Weight Watchers points value is concerned, the Emily Bites recipe comes in at 4 pp per cupcake, but I know mine may be a tad higher since I chose low fat ricotta instead of fat free.
I encourage you to get creative with this lasagna cupcake idea… What would it be like to use ground turkey sausage, peppers, or a different cheese? If you make these, be sure to let me know what you used and how they turned out.
Thanks for reading and happy “cupcake baking”!