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Aug 07
63

White Vegetable Lasagna “Cupcakes”

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.

*For more information or to convert this recipe to mini-muffin sized appetizers, visit the Wonton “Cupcakes” section of my FAQs page!



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White Vegetable Lasagna “Cupcakes”

Yield: 8 cupcakes

Ingredients:

  • 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)

Directions:

  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.

Weight Watchers Points Plus:
4 per cupcake (P+ calculated using the recipe builder on weightwatchers.com)

Nutrition Information:
131 calories, 12 g carbs, 6 g fat, 7 g protein, 1 g fiber (from myfitnesspal.com)

An Emily Bites Original

   

63 Responses to “White Vegetable Lasagna “Cupcakes””

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    Shannon A — August 7, 2012 @ 9:44 pm

    Emily — I absolutely adore your website and have made many, many of your dishes. They have all been amazing! One question: I am decidedly anti-Alfredo (I know, I know.). Any tips or thoughts on what I could use instead? Marinara/spaghetti sauce?

    • emilybites replied: — August 16th, 2012 @ 2:23 am

      Sure, if that’s what you prefer! Pesto would be yummy too.

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    Anonymous — August 7, 2012 @ 10:02 pm

    Thank you Emily for another cupcake recipe. These are my favorite portion control meals along with your muffins. My new favorite is the Buffalo Chicken but I look forward to trying these as well. I may make my own white sauce and add parmesan cheese since I can make as little as I need. I will let you know how that works out :)

    I love your new blog format! Nancy

    • emilybites replied: — August 16th, 2012 @ 2:24 am

      Thanks, Nancy! Let me know if you try these :)

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    Jill — August 7, 2012 @ 11:35 pm

    Those look fabulous!

    Shannon, I bet you could leave out the alfredo, and add a bit more of the ricotta or mozzarella cheese instead. You might need to refigure the points though.

    • emilybites replied: — August 16th, 2012 @ 2:24 am

      Thanks, Jill!

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    Lauren — August 8, 2012 @ 2:46 am

    emily these look amazing. i am totally a veggie freak and i’m sure these turn out amazing. your making me addicted to making everything in cupcake form. also your new blog design is adorable! i love it!
    http://www.girlsgonefood.com

    • emilybites replied: — August 16th, 2012 @ 2:25 am

      Thanks, Lauren! You can totally play around with the vegetables and use whatever you on hand, too, which is convenient. :)

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    Mom on the Run — August 8, 2012 @ 2:05 pm

    These look so good. My girls love the cupcake method for eating. I am still in the hunt for a gluten free alternative to the wonton wrapper.

    • Courtney replied: — August 15th, 2012 @ 1:50 am

      Use GF lasagna noodles. Just cook them ahead and cut them to the size you need.

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    Aloira — August 8, 2012 @ 3:25 pm

    I love you.
    Seriously, your “cupcakes” have become mine and husband’s favorite thing to eat. We work different schedules and so we never have time to sit down to dinner together. So instead, I make a big batch of cupcakes, freeze them, and then we always have something healthy to eat.

    • emilybites replied: — August 16th, 2012 @ 2:27 am

      Aw. I love you back! Glad the “cupcakes” make your life more manageable! :)

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    Audrey — August 8, 2012 @ 5:33 pm

    Yay! Another “cupcake” recipe. Can’t wait to try these!!

    • emilybites replied: — August 16th, 2012 @ 2:27 am

      Let me know what you think!

  8. #
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    Chris — August 9, 2012 @ 12:47 am

    Oh Emily! Another wonderful recipe! I’m doing WW and have kept off over 70 pounds. Thank you for helping to make what my family eats ‘exciting’! Keep em coming girl!

    • emilybites replied: — August 16th, 2012 @ 2:28 am

      WOW!!! Congratulations, Chris, that’s amazing! You should feel so proud. I love when people share their stories. You’re inspiring. :)

  9. #
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    Lisa — August 9, 2012 @ 6:32 pm

    You have outdone yourself – I can’t wait to try this….

    • emilybites replied: — August 16th, 2012 @ 2:29 am

      I hope you love it, Lisa! :)

  10. #
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    Lisa @ The Cooking Bride — August 10, 2012 @ 7:51 pm

    Mmm, these look SO yummy! And I’m thinking this would be a great way to sneak some veggies past Little Tot.

    • emilybites replied: — August 16th, 2012 @ 2:30 am

      Aw, I hope he loves them. :)

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    Unknown — August 11, 2012 @ 1:14 am

    I made these last night and the kids loved them! We used onion instead of zucchini because I don’t like zucchini and onion is just good in everything. I also had to sub spinach in for broccoli because I was out. I will definitely try broccoli next time though. I used a home-made alfredo sauce and they turned out SO delicious! They went too fast though so now I have to make another batch!

    I can’t wait to try the taco version and I’m thinking I need to figure out a philly cheese steak version. Mmmmmmm….

    • emilybites replied: — August 16th, 2012 @ 2:31 am

      Yum, I love how you can really use any vegetables you like or have on hand for this recipe – your version sounds awesome! I’ve had a lot of readers add peppers and onions to the French Dip “Cupcakes” I have on here to make a Philly Cheesesteak version…maybe you can try that? Let me know how it works out! :)

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    Danielle — August 13, 2012 @ 2:48 pm

    I’m here visiting from 20 Going on 80. I love your recipes and look forward to following you now. Love the new blog design as well!

    • emilybites replied: — August 16th, 2012 @ 2:32 am

      Thanks, Danielle! Glad you found me :)

  13. #
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    Chelsea @ Chelsea Eats Treats — August 15, 2012 @ 1:28 pm

    These look delicious!! I love that you added some extra veggies in there :)

    • emilybites replied: — August 16th, 2012 @ 2:33 am

      Thanks, Chelsea!

  14. #
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    Chris — August 16, 2012 @ 1:59 am

    Unknown (August 10) …to make a philly cheese steak version, make the recipe for the French Dip ‘Cupcake’ and add sauted green peppers and onion …I think it would turn out perfectly!

    • emilybites replied: — August 16th, 2012 @ 2:32 am

      Haha, I just said the same thing before I read your comment – great minds think alike! Thanks, Chris! :)

  15. #
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    Anonymous — August 16, 2012 @ 12:21 pm

    Made these last night! SO GOOD! I will be making again. Next week I am trying your lasagna Cupcakes!

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    Debra — August 16, 2012 @ 6:58 pm

    My husband and I were knocked out by how good these are! (I don’t know why — I’ve made other recipes from you and they were just as great.) It’s been a while since I went for sauce in a jar and we stood in the aisle of the grocery store debating this, but I was tired and getting cranky so I just threw the Classico in our cart. That made this recipe a breeze to make, and I’m so glad I followed your lead with that. This is definitely going to be on our regular dinner rotation list. I guess half of the package of wonton wrappers will go for these, and the other half will be for the standard lasagna cupcakes.

    You’ve really come up with a winning concept with wonton cupcake entrees! I’ve got a lot of friends who are hooked on these, too, and grocery store managers around the country must be wondering what started the rush on wonton wrappers. Keep up the good work!!! I really hope you get a cookbook deal out of your ingenuity.

  17. #
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    Momma Becca — August 17, 2012 @ 3:58 pm

    I made these last night for my family and I would say they were a huge success. i didn’t grate the vegetables, I used my pampered chef food chopper. I also used fresh garlic and onion and added when i was sauteeing the other veggies. I also did not follow the recipe as far as the measurements because I kind of doubled or tripled the recipe :) My mom came over this morning and at the last 2 cold and she still thought they were absolutely delish. So all 24 ‘cupcakes’ were gobbled right up!!! Thanks for an awesome recipe!!

  18. #
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    Anonymous — August 20, 2012 @ 2:24 am

    Made these tonight! They were awesome! Can’t wait to try more of your recipes

  19. #
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    Anonymous — August 20, 2012 @ 3:59 am

    Emily, does this recipe call for a regular size 12 cupcake tin, or did you use a larger sized 8 cupcake tin?

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    Kim P — August 21, 2012 @ 7:45 pm

    Made these for dinner last night. YUM! I added chicken for my carnivious familiy, and some freshly squeezed garlic in the pan with the chicken while it cooked. Did everything else as the recipe said, and the whole family LOVED it!

  21. #
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    The farmers wife — August 21, 2012 @ 9:12 pm

    These are great!! I was looking for a recipe to use up some grated zucchini and thought I’d whip these up. I added some chopped chicken to use it up. Next time I’m going to try the mixture as an egg roll. Yummy!

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    Kelly — August 22, 2012 @ 8:48 pm

    I made these yesterday for my dinner, and brought the extras to work with me for my coworkers to try. They were FANTASTIC. My coworkers loved them, and thought it was so great to use wonton wrappers in this way! Thanks Emily!

  23. #
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    Anonymous — August 26, 2012 @ 10:05 pm

    These are delicious–just like your other recipes. They were easy to make and yummy! The only change I made was swapping 4 ounces of chopped onion for the zucchini (I was out of the squash).

  24. #
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    Sarah — August 29, 2012 @ 2:40 pm

    Loved these! When I grated all the veggies I noticed they were a bit “wet” so I actually used a paper towel to squeeze the excess moisture out. I also added garlic just because I love it in everything! Keep ‘em coming!!

  25. #
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    kalpana — September 3, 2012 @ 1:46 am

    look so yammy

  26. #
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    fatherofEli — September 4, 2012 @ 3:36 am

    Just started using the ww point system & lucky me your recipe was the 1st one i tried online. Ate 30 min ago & had to post…delicious & the wife loved them too. great work keep it up & i can’t wait to try the next one

  27. #
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    Shelli — September 8, 2012 @ 9:11 pm

    These were AWESOME!!! Thanks for a great recipe!

  28. #
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    Anonymous — September 9, 2012 @ 8:33 pm

    I just made these and am really excited to continue to experiment with more veggies. They were excellent. I already have 1 packed with my lasagna cupcake for lunch tomorrow! The best idea for portion control and my super picky husband likes them!

  29. #
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    Anonymous — September 11, 2012 @ 1:11 am

    Wow…It is so light….Delicious beyond words…. I noticed that when you click on your Wonton “Cupcakes” section of my FAQs page!* Does not work….

    Keep up the great work..

  30. #
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    Anonymous — September 12, 2012 @ 2:03 am

    I have you pinned to my recipes….You are awesome

  31. #
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    Anonymous — September 18, 2012 @ 1:28 am

    These were simple and absolutely delicious. Two adults and two kids loved these at dinner tonight. They will also be the perfect lunch-box addition.

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    Anonymous — October 5, 2012 @ 7:58 pm

    Absolutely delicious!!!!!

  33. #
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    Anonymous — October 23, 2012 @ 1:25 am

    These are so beautiful. Do you think they would reheat well for a potluck ?

  34. #
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    Kristen — October 29, 2012 @ 12:41 am

    I made these and they were amazing! Everyone loved them. For anyone asking, they freeze and reheat very well. I made two batches and froze the leftovers. I’ll take one for lunch (letting it thaw in the fridge during the day) and I use the microwave at work to heat them up for about a minute and they’re still delicious. For anyone following WW, I used the full fat versions of all the cheeses and the alfredo and it still comes out to only 4P+ per cup. They end up being 153 calories, 11 g carbs, 9 g fat, 8 g protein, and 1 g fiber each. Honestly just one and a side of veggies is a filling meal for me. I love this recipe and I’m so glad I found this site.

  35. #
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    Anonymous — December 24, 2012 @ 3:09 am

    Can’t contain my excitement for making this recipe! This will be such an awesome addition to our dinner table. Thanks :)

  36. #
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    Anonymous — January 3, 2013 @ 6:48 pm

    Hey Em – do you think these would freeze OK? I’m not sure if alfredo freezes?

  37. #
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    Anonymous — February 15, 2013 @ 5:48 pm

    It’s amazing for me to have a site, which is useful designed for my know-how. thanks admin

    my page structured settlement annuity

  38. #
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    Endang — February 27, 2013 @ 1:00 pm

    Hello Emily, I searched for wonton soup and ended up in this amazing recipe. Very good idea and looks so tasty and delicious. I will try it soon. Thanks for great recipes ^_^

  39. #
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    Kristina C — March 19, 2013 @ 9:09 pm

    I made these tonight for dinner (made 24 mini instead of 8 regular)…and they are amazing! They were so good I honestly felt like I had to be cheating! Who knew veggies could taste so delicious? Thanks so much for this – I will be making it often.

  40. #
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    Egrindstaff — April 9, 2013 @ 8:29 pm

    Just made these for lunch! I love them! Awesome, I have to tell you I love your site!

  41. #
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    Jason Nam — July 12, 2013 @ 5:11 am

    can one use cupcake tins? they are smaller…how much would that affect the recipe?
    thanks!

  42. #
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    Monica — October 17, 2013 @ 2:19 pm

    I made these last night and they were truly AMAZING!! I followed the recipe exactly and couldn’t have asked for a better outcome. Delicious!

  43. #
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    papaduck — October 25, 2013 @ 1:48 am

    Brought these to a housewarming potluck and they were a big hit. I doubled the recipe but they disappeared so fast I almost didn’t get one.. Tonight I tried my own wonton cupcake with ground turkey, garlic, ginger, five spice, hoisin sauce and pineapple. Thanks for the inspiration!

  44. #
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    Barbara — April 7, 2014 @ 9:43 pm

    Thank you!! This looks great. I am always looking for ways to put more veggies into our family dinners. Yay!!

  45. #
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    Jennifer — April 13, 2014 @ 10:36 am

    Hello,

    I really loved your recipes and your pictures, I have couple of recipe websites, do you like to post on my website as a guestpost for free please contact me.

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    Amanda — July 26, 2014 @ 3:40 pm

    This was your second recipe I tried, and these were amazing!! I am nearing the end of my weight loss journey (7 pounds to go, six weeks of maintenance then lifetime! Whoo-hoo! ) Your recipes were just the boost I needed to finish this out! I can’t wait to try all of your recipes! :) Thank you!!

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