Mini Vegetarian Lasagna “Cupcakes”

To make up for not posting a Meatless Monday recipe yesterday, I made something extra delicious today. “Cupcakes” for dinner!!!! These were easy to make and SO GOOD! This might be my new favourite recipe, and I’m proud to say I came up with it myself (although the idea for making lasagna cupcakes came to me after browsing Pinterest earlier.. I just made them meat-free). Even my mom (a tofu-hater) said they were very tasty :)

Mini Vegetarian Lasagna “Cupcakes”


Makes 6 “cupcakes”


18 wonton wrappers (3 per “cupcake”)

1/2 tsp olive oil

1 clove of garlic, minced

1/4 cup diced onions

2/3 cup chopped mushrooms

1 large handful of fresh spinach, roughly chopped

1 generous cup of extra firm tofu, crumbled (textured soy protein would also work)

About 3/4 cup of your favourite pasta sauce (be mindful of sodium and sugar content!)

Roughly 1/4 cup ricotta cheese

Roughly 1 cup shredded mozzarella cheese

Parmesan cheese, for sprinkling


1. Preheat the oven to 375ºF. Lightly coat the inside of a 6-serving muffin tin with cooking spray.

2. In a large skillet, heat the olive oil over medium heat. Add the garlic and sauté for about 1 minute. Add the onions, mushrooms, and tofu and sauté until tofu is heated through and onions are softened. Season with a bit of pepper and red chili flakes, if you like.

3. Add the chopped spinach and sauté until wilted. Add about 1/2 cup of the pasta sauce (you can add a bit more, depending on how much sauce you like) and stir until heated through. Remove from the heat and set aside.

4. Carefully line each cupcake mold with one wonton wrapper. Spread a small spoonful of ricotta cheese on the bottom of each wonton (I used a mix of ricotta and goat cheese). Add a heaping spoonful of the tofu mixture on top. Carefully place another wonton wrapper on top of the tofu mixture, gently tucking it in to the sides of the cupcake mold. This is what it should look like:

Sprinkle a bit of mozzarella cheese on top and add another heaping spoonful of the tofu mixture. Place one final wonton wrapper on top, add a small spoonful of the remaining pasta sauce, and sprinkle with a bit of mozzarella cheese and some Parmesan. The finished product should look something like this:

5. Bake the “cupcakes” for about 15-20 minutes, until nicely browned. Mine took about 18 minutes. Let the “cupcakes” cool for a few minutes, and then carefully remove them with a small spatula – they should come out very easily!

Tonight I enjoyed my “cupcakes” with some steamed asparagus and spinach. Mmmmm… Can’t wait to make these again!


2 thoughts on “Mini Vegetarian Lasagna “Cupcakes”

  1. Pingback: Summer Salad Series: #1 – Going Greek | inspiring healthy living

  2. Pingback: One Lovely Blog Award and recap of all previous nominees « mypenandme

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