Lasagna Cupcakes

INGREDIENTS

2.5oz mozzarella
3 Tbsp (about 0.75oz) parmesan
36 wonton wrappers
1 egg white

Sauce
1 tsp garlic
1/4 cup onion
1/4 cup squash
1/4 cup zucchini
1/4 cup eggplant
1 cup chopped spinach
salt and pepper to taste
1 cup pasta sauce (I use Classico Tomato & Basil for lower sugar)
1/2 cup black beans
1/2 tsp garlic powder
1/4 cup tomato chopped

Tofu "ricotta"
6oz tofu
1/8 tsp garlic powder
1 tbsp almond milk
1/2 tbsp lemon juice
1 Tbsp (about 0.25oz) parmesan
salt and pepper to taste

PROCEDURE
  1. Preheat oven to 375
  2. In a skillet, saute garlic, onion, squash, zucchini, eggplant and spinach until spinach is wilted and vegetables are tender (just a few minutes). I used spray, but you can use oil if you prefer.
  3. In a saucepan, heat sauce, black beans, garlic powder, and chopped tomato for 2-3 minutes. Stir in cooked veggies and simmer on low for 20 minutes.
  4. In the meantime, combine all tofu ricotta ingredients in blender or nutribullet. You will get a ricotta texture. Set aside.
  5. Spray a muffin pan with nonstick cooking spray. Line each one with 1 wonton wrapper (it’s okay that they’re square! Just lightly press the bottom so they are flush.
  6. Layer a bit of sauce (around 1 Tbsp, maybe a bit less) to cover the bottom. Top with (about) 1 tsp tofu mixture and sprinkle with mozzarella.
  7. Layer another wonton wrapper on top and repeat layers of sauce, tofu and mozzarella for each
    “cupcake”
  8. Cover each one with a final wonton wrapper, pressing slightly to seal.
  9. Brush tops of all visible wonton wrappers with egg white wash. Divide parmesan and sprinkle on top of each cupcake.
  10. Bake for 12-15 minutes, until browned

NUTRITION
Servings: 12
97 calories 13g carbs 2.25g fat 6.3g protein