White Vegetable Lasagna Wonton Cups

These White Vegetable Lasagna Wonton Cups are individual portions of creamy, cheesy lasagna, packed with fresh vegetables and baked in crispy wonton wrappers. A light, flavorful, and incredibly satisfying vegetarian dish.

Ingredients

• 2 teaspoons Extra Virgin Olive Oil
• 4 oz zucchini, shredded (tip: use the side of a box grater for quick shredding)
• 3 oz broccoli, diced small (ensure small pieces for even cooking)
• 2 oz carrots, shredded (adds sweetness and color)
• 2 teaspoons Italian Seasoning, divided
• ¾ cup light Alfredo sauce (Classico brand is highly recommended for its flavor)
• 16 wonton wrappers (found in the refrigerated section of most grocery stores)
• 4 oz fat free Ricotta cheese
• 1 cup shredded 2% reduced fat Mozzarella cheese
• 2 teaspoons grated Parmesan cheese (the shelf-stable kind in a can works great)

Instructions

1. Prepare Muffin Tin: Pre-heat your oven to 375°F (190°C). Lightly mist 8 cups of a standard muffin tin with cooking spray. This is crucial for preventing sticking and ensuring easy removal. Set the prepared tin aside.
2. Sauté Vegetables: Heat the extra virgin olive oil in a large skillet or sauté pan over medium heat. Add the shredded zucchini, diced broccoli, and shredded carrots. Cook for about 5-6 minutes, stirring occasionally, until the vegetables are tender-crisp and slightly softened. This step helps to release moisture and intensify their flavors.
3. Combine Filling: Transfer the cooked vegetables to a medium mixing bowl. Stir in one teaspoon of the Italian seasoning. Pour in the light Alfredo sauce and stir everything together until well combined. This forms the flavorful base of your lasagna filling.
4. Layer Wonton Cups: Now it’s time to build your lasagna cups! Gently push one wonton wrapper into the bottom of each of the eight sprayed muffin cups, forming a small cup shape.
5. First Layer of Filling: Evenly spoon about half of the fat-free ricotta cheese into the bottom of each wonton wrapper. Follow this by spooning about half of the vegetable and Alfredo mixture over the ricotta.
6. First Layer of Cheese: Sprinkle about half of the shredded mozzarella cheese evenly over the vegetable mixture in each cup.
7. Second Wonton Wrapper: Carefully press another wonton wrapper on top of the first layer of filling and cheese. This creates the “lasagna noodle” effect and adds structure.
8. Second Layer of Filling & Cheese: Repeat the layering steps with the remaining ricotta cheese, vegetable mixture, and mozzarella cheese. Ensure each cup is filled evenly.
9. Final Topping: To finish, sprinkle each assembled “cupcake” with ¼ teaspoon of grated Parmesan cheese. Then, divide the remaining teaspoon of Italian seasoning over the tops of all eight cups, adding an aromatic final touch.
10. Bake to Perfection: Place the muffin tin in the pre-heated oven and bake for 18-20 minutes, or until the edges of the wonton wrappers are golden brown and crispy, and the cheese is bubbly and melted.
11. Cool and Serve: Once baked, remove the muffin tin from the oven and let the lasagna cups cool for about 5 minutes before carefully removing them. This cooling period helps them firm up and prevents them from falling apart. Serve warm and enjoy!

Tips for Success

• Don’t Overfill: While it’s tempting to cram in as much filling as possible, avoid overfilling the wonton cups to prevent spillage and ensure even baking.
• Press Firmly: When placing the wonton wrappers, gently press them into the muffin tin cups to create a snug fit. This helps them hold their shape.
• Customize Your Veggies: Feel free to experiment with other quick-cooking vegetables like diced bell peppers, sautéed mushrooms, or fresh spinach (wilt it before adding to the mixture to remove excess water).
• Achieve Golden Edges: Keep an eye on the oven during the last few minutes of baking to ensure the wonton wrappers get beautifully golden and crisp without burning.
• Make Ahead: You can assemble these cups a few hours in advance and keep them refrigerated until you’re ready to bake. Add a few extra minutes to the baking time if baking from cold.

Customization & Variations

• Spice It Up: Add a pinch of red pepper flakes to the vegetable mixture for a subtle kick.
• Herb Power: Incorporate fresh chopped basil or parsley into the ricotta cheese layer for an extra burst of fresh flavor.
• Different Cheeses: Experiment with other cheese blends like a sprinkle of provolone or asiago for a different flavor profile.
• Red Lasagna Twist: For a more traditional red lasagna flavor, swap the Alfredo sauce for your favorite light marinara sauce.
• Protein Boost (Non-Vegetarian): As mentioned, 3 oz of finely diced cooked chicken or cooked ground turkey can be added to the vegetable mixture for a heartier option. For a vegetarian protein boost, consider pre-cooked lentils.

Serving Suggestions

These versatile White Vegetable Lasagna Wonton Cups can be enjoyed in many ways:

• Appetizer Perfection: Serve them as a sophisticated and flavorful appetizer at your next gathering.
• Light Lunch: Pair two or three cups with a simple green salad for a satisfying and healthy lunch.
• Family Dinner: They make a fantastic main course for a weeknight family meal.
• Elegant Side Dish: For a complete meal, consider them as a delicious and unique side dish alongside grilled chicken, fish, or a lean steak.

Storage and Reheating

Store any leftover White Vegetable Lasagna Wonton Cups in an airtight container in the refrigerator for up to 3-4 days. To reheat, you can warm them gently in the microwave, though they may lose some crispiness. For best results and to regain that delightful crisp texture, reheat them in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until heated through and crispy.

Frequently Asked Questions (FAQs)

Q: Can I freeze these wonton cups?
A: While you can freeze them, the texture of the wonton wrappers might become a bit soft or soggy upon thawing and reheating. It’s best to enjoy them fresh or refrigerated within a few days.

Q: Are wonton wrappers gluten-free?
A: Typically, wonton wrappers are made with wheat flour and are not gluten-free. If you require a gluten-free option, look for gluten-free wonton wrappers or consider using thin slices of zucchini as a “wrapper” alternative for a completely different but delicious dish.

Q: What if I can’t find fat-free ricotta cheese?
A: You can use part-skim ricotta cheese instead. The fat content will be slightly higher, but the recipe will still be delicious.

Q: Can I use a mini muffin tin?
A: Yes, you can! You’ll yield more, smaller “mini cupcakes.” Adjust baking time accordingly, likely reducing it by a few minutes. Keep a close eye on them to prevent burning.

Nutrition Information

Per (1 wonton cup) serving:

• Calories: 131 kcal
• Carbohydrates: 12g
• Sugars: 2g
• Fat: 6g
• Saturated Fat: 3g
• Protein: 7g
• Fiber: 1g

(Nutrition information derived from myfitnesspal.com, estimations may vary based on specific ingredients.)

Weight Watchers Points (as per original source):

• WW PersonalPoints: To view your WW PersonalPoints for this recipe and track it in the WW app or site, click here!
• MyWW SmartPoints per serving: Green: 4 SmartPoints / Blue: 4 SmartPoints / Purple: 4 SmartPoints
• Weight Watchers Points Plus: 4 per cupcake

(SmartPoints and P+ calculated using the recipe builder on weightwatchers.com)

Author: Emily Bites

Course: Main Course, Appetizer, Side Dish

Cuisine: American, Italian-Inspired