For a while now, I’ve been receiving comments from vegetarians looking for ways to adapt my different wonton “cupcakes” to be meatless. Though the meat in many of those recipes can be replaced by beans or veggies or fake “meat” products and still be delicious, I thought it was probably time I made a meat-free wonton “cupcake” – no adaptation required! For all you carnivores out there, I thought these were perfectly satisfying with veggies only, but if you want to swap out some of the veggies for cooked chicken, just sub the same amount in ounces (so if you decide to replace 3 oz of veggies, use 3 oz of cooked chicken in its place).
These little lasagnas are stuffed with creamy, cheesy flavor and the different vegetables provide great texture. I love broccoli, zucchini and carrots, but you could certainly use different veggies depending on what you prefer/have on hand. I highly recommend the Classico brand light Alfredo sauce. It’s my personal favorite. I don’t think it tastes light at all. As a matter of fact, I doubt anyone trying one of these “cupcakes” would ever dream they’re light. These are man-approved, kid-friendly, and I think they’d even work great as a side dish for steak or chicken. Vegetarians and carnivores rejoice! These wonton cupcakes are for everyone.
White Vegetable Lasagna “Cupcakes”
Source: Emily Bites Original
2 t Extra Virgin Olive Oil
4 oz zucchini, shredded (I shredded mine using the side of a box grater)
3 oz broccoli, diced small
2 oz carrots, shredded
2 t Italian Seasoning, divided
¾ cup light Alfredo sauce (I prefer Classico)
16 wonton wrappers
4 oz fat free Ricotta cheese
1 cup shredded 2% reduced fat Mozzarella cheese
2 t grated Parmesan cheese (the kind that comes in a can)
1. Pre-heat the oven to 375. Lightly mist 8 cups in a muffin tin with cooking spray and set aside.
2. 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.
3. 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.
4. Bake for 18-20 minutes until golden brown. Let cool 5 minutes before removing from muffin tin.
Yields 8 lasagna cupcakes. WW P+: 4 per cupcake (P+ calculated using the recipe builder on weightwatchers.com)
Nutrition Information per cupcake from myfitnesspal.com: 131 calories, 12 g carbs, 6 g fat, 7 g protein, 1 g fiber