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Sunday Suppers with Lunchbox Love–White Vegetable Lasagna “Cupcakes”

We love lasagna around here. It's such an easy dish and can be modified so many different ways. While many Americans associate lasagna with a red sauce, a classic Italian version uses a bechamel sauce, which is a combination of butter, flour, and milk. This adorable 'cupcake' version, from Emily Bites, uses a jarred Alfredo sauce instead. Use whatever brand you prefer and feel free to mix up the vegetables to suit your own family's tastes–I love the combination of broccoli, mushrooms, and spinach. I like to double this recipe and have leftovers–they are perfect for the next day's lunches.

White Vegetable Lasagna "Cupcakes" | Sunday Suppers with Lunchbox Love |

(image and recipe from Emily Bites)


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 Ricotta cheese
1 cup shredded 2% reduced fat Mozzarella cheese
2 t grated Parmesan cheese


Pre-heat the oven to 375. Lightly mist 8 cups in a muffin tin with cooking spray and set aside.

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.

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.

Bake for 18-20 minutes until golden brown. Let cool 5 minutes before removing from muffin tin.

For more recipes, and to check out Lunchbox Love for Kids, visit us at Say Please.

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