Imagine transforming the classic Italian lasagna into adorable, perfectly portioned cupcakes that will make your dinner guests go wild! These White Vegetable Lasagna Cupcakes are not just a meal, they're a culinary adventure that combines the comfort of traditional lasagna with a modern, playful presentation. Packed with vibrant vegetables, creamy cheeses, and a delightful marinara sauce, these mini lasagna cupcakes are about to become your new favorite way to serve up an impressive and delicious dish that's perfect for both family dinners and elegant gatherings.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Italian
Serves: 12 cupcakes
Ingredients
- 12 lasagna noodles
- 2 cups ricotta cheese
- 1 cup shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 2 cups spinach, chopped
- 1 zucchini, diced
- 1 bell pepper, diced
- 1 jar marinara sauce
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C) and thoroughly grease a 12-cup muffin tin with cooking spray or butter.
- Cook lasagna noodles in a large pot of salted boiling water until al dente, about 8-9 minutes. Drain and rinse with cold water to stop cooking, then pat dry with paper towels.
- In a medium bowl, mix ricotta cheese, chopped spinach, diced zucchini, and diced bell pepper. Season with salt and pepper to taste.
- Cut each lasagna noodle into quarters, creating small rectangular pieces that will line the muffin cups.
- Line each muffin cup with lasagna noodle pieces, allowing edges to slightly overhang the cup's rim to create a cupcake-like shell.
- Spoon the vegetable-ricotta mixture into each noodle-lined muffin cup, filling about 2/3 full.
- Top each cupcake with a spoonful of marinara sauce, then sprinkle with mozzarella and Parmesan cheese.
- Bake in the preheated oven for 25-30 minutes, until cheese is melted and edges are golden brown.
- Remove from oven and let cool in the tin for 5 minutes before carefully removing each lasagna cupcake.
- Serve warm, garnished with additional fresh herbs if desired.
Tips
- Ensure your lasagna noodles are cooked al dente and cooled completely before cutting to prevent tearing.
- Grease the muffin tin generously to make removal easier.
- Don't overfill the cupcakes - leave some room for the cheese to melt and expand.
- Use a sharp knife or kitchen scissors to cut noodles precisely for neat cupcake edges.
- Let the cupcakes rest for 5 minutes after baking to help them set and make removal cleaner.
- For extra flavor, consider adding fresh herbs like basil or oregano to the ricotta mixture.
- If you want a crispier top, broil the cupcakes for 1-2 minutes at the end of baking.
- These cupcakes can be prepared ahead of time and refrigerated before baking - just add a few extra minutes to the cooking time.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 22g
Protein: 15g
Fat: 12g
Saturated Fat: 7g
Cholesterol: 35mg
