Veggie Lasagna Cupcakes
Recipe for mini vegetarian lasagna cups, or lasagna cupcakes as we call them. This is a sponsored conversation written by me on behalf of Ragu® . The opinions and text are all mine.
These cute little mini lasagna cupcakes were the favorite dinner last week. I thought for sure my kids would pull out the slices of eggplant and zucchini, but they didn’t! Baked in tomato sauce and cheese, the kids didn’t even notice the veggies. My 8 year old asked for seconds and thirds, and my 5 year old asked to have leftover lasagna cupcakes for dinner the next night. With these lasagnas I felt the magic of dinnertime, in a busy week. Our girls are now in dance, piano, ice skating, and Girl Scouts. All these activities leave little time to sit and really talk to each other about our day. Family dinner is so important because it’s a time when we can all connect without distractions. This recipe uses a jar of sauce to make life easy and make family dinner magic doable for busy mamas like myself. My plan was to freeze half for a busy day, but they were all gobbled up.
I grabbed a jar of Ragu® at Ralph’s on the way home from dance class for a quick lasagna. You just can’t beat the these prices. Get creative and use your favorite flavor. I like the no-sugar added version best, but the mushroom would be delicious too. Pasta is my go-to for bringing our family together so I always have a couple of jars of sauce in my pantry. Ragu® will be participating in an in-store Kroger Discoveries program October 16th, 17th and 18th – check them out for even more quick and easy mealtime ideas.
Ingredients for a tasty meatless lasagna. I love making extra lasagna and keeping one in the freezer.
We all agreed that lasagna in cupcake form was a fun change. I happened to have a 2″ round pastry cutter that made perfect rounds, but noodle squares are fine too.
My favorite part of this recipe is the zucchini and eggplant. In the future I might cut out the pasta entirely, as the zucchini makes lovely layers on its own.
Serving Size: 1
Amount Per Serving: Calories: 58 Total Fat: 3g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 1g Cholesterol: 23mg Sodium: 127mg Carbohydrates: 5g Fiber: 1g Sugar: 2g Protein: 4g