Vegetable Lasagna Cupcakes
24 wonton wrappers
1 cup pasta sauce or spaghetti sauce
1/4 cup of your favorite cheese
2 ounces shiitake mushrooms, washed and thinly sliced
2-3 baby zucchini, peeled, washed and sliced crosswise
1 garlic clove, minced
1 teaspoon vegetable oil
8 ounces firm tofu with water squeezed out and crumbled
10 fresh basil leaves, chiffonade
1 tablespoon extra virgin olive oil
1/4 teaspoon ground nutmeg
1/4 teaspoon garlic powder
Salt and pepper to taste
To make the vegetable filling, heat a wok or sauté pan to hot. Add the oil and swirl to coat. Add the garlic and sauté for a few seconds, add the zucchini and cook for a minute or so then add the mushrooms and cook for another minute until the vegetables are tender. Place in a bowl and set aside.
Next, make the tofu ricotta. Crumble about 3/4 of the tofu in a bowl, add the basil, olive oil, nutmeg, garlic powder, salt and pepper to taste. Transfer to a food processor and pulse until smooth but still slightly lumpy. Crumble in the remaining 1/4 tofu, mix to combine and set aside.
Preheat the oven to 375 degrees.
Lightly coat a 12 cup muffin pan with oil. Layer a wonton wrapper in each cup, gently pressing down on the bottom and up the sides of the cup.
Divide the tofu ricotta in half. Using the first half, distribute evenly on top of each wrapper. Layer the vegetables next using the same distribution method. Top with the tomato sauce then cheese.
Place a wonton wrapper on top but going in the opposite direction. Repeat the layers of the ricotta, vegetables, sauce and finally the cheese on the very top.
Bake for 10 – 15 minutes until the wonton wrappers are golden. Let cool in the pan for a few minutes before serving.