Alfredo & Vegetable Lasagna "Cupcakes"

I have about 75 wonton wrappers leftover from when I made Healthy Mozzarella Sticks. I found this recipe on Pinterest and let me tell you it is delicious! Don't be intimidated by the vegetables, since you need such a small amount of each this wasn't expensive at all.

You can find wonton wrappers in the vegetable section of your grocery store, mine keeps them near the tofu products.

This recipe comes from Emily Bites.

-2 t olive oil
-4 oz zucchini, shredded
-3 oz broccoli, diced small
-2 oz carrots, shredded
-2 t Italian Seasoning, divided
-¾ cup light Alfredo sauce + extra for on top
-16 wonton wrappers
-1 cup shredded 2% reduced fat Mozzarella cheese
-2 t grated Parmesan cheese

Sauce all vegetables until soft.
Remove from the heat and mix with 3/4 of a cup of Alfredo sauce.

Spray 8-9 muffin cups with cooking spray.
Push one wonton wrapper into each.
Spoon the vegetables with alfredo into the cups.


Top each with additional alfredo and mozzarella. 

Press another wonton wrapper on top of the filling of each "cupcake".

Spoon more vegetables on top. 

Add some mozzarella to each, some parmesan and add Italian seasoning to each.

Bake at 350 for 18-20 minutes.

Let sit five minutes and carefully remove the "cupcakes" from the pan.

There were really filling! J. and I made a dinner out of just these and we could each only eat four. Although J. is incredibly picky, he loved these! I think this is a great way to get some extra vegetables into a meal. The outside of the wontons will get nice and crispy, but the bottom will stay soft and chewy. I actually think I would prefer this over lasagna florentine made with pasta.


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