Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Lasagna Cupcake With Roasted Veggies Recipe
    Lost? Site Map

    Lasagna Cupcake With Roasted Veggies

    Lasagna Cupcake With Roasted Veggies. Photo by Rita~

    1/2 Photos of Lasagna Cupcake With Roasted Veggies

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 20 mins

    30 mins

    50 mins

    Rita~'s Note:

    I made this and two other types of cupcakes for the film crew that spent the day at my home (9 hours) to create 2 minutes of show time. It was fun, scary and wonderful! Check me out here Yummy roasted veggies with lots of garlic. No need to boil noodles. Wonton wrappers makes this a quick put together meal. The kids would love to help make it. You can make this in a 12 cupcake pan or the Texas Jumbo 6 cupcake pan. Use 3 wontons per 12 cupcakes and 6 wontons per the Jumbo 6 cupcakes. Great to make ahead freeze and enjoy one as wanted. Pack and heat for a lunch at work.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note


    Serves: 12



    Units: US | Metric

    Veggie mixture

    Cheese mixture



    1. 1
      Preheat oven to 450 degree.
    2. 2
      Spray cupcake pan with olive oil.
    3. 3
      Place vegetables on cookie sheet drizzle with oil and season with salt pepper and herbs to taste. Roast for 20 minutes toss and continue to roast for 20 more minutes. You should have 3 cups of yummy roasted veggies.
    4. 4
      Lower heat to 350 degrees.
    5. 5
      Mix sauce into the veggies.
    6. 6
      Mix cheese mixture reserving 1/2 cup mozzarella cheese and 1 tablespoon Parmesan. Mix the reserved cheese together and set aside for topping.
    7. 7
      Place wonton wrappers in bottom of pan. Layer with cheese and the veggies, Pressing down the next layer and repeat layering till all is used. Ending with veggies. Top with reserved cheese.
    8. 8
      Bake 20 minutes on a cookie sheet pan. Let rest 10 minutes. Serve with a garnish of fresh basil leaves.
    9. 9
      While it bakes check me out here.
    10. 10

    Ratings & Reviews:

    • on March 08, 2013

      I had a TON of the cheese mixture left over. About 80% of it. I either didn't use the right size of muffin pan or they overestimated.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 01, 2012


      Excellent, great to serve

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Lasagna Cupcake With Roasted Veggies

    Serving Size: 1 (193 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 239.0
    Calories from Fat 106
    Total Fat 11.8 g
    Saturated Fat 6.9 g
    Cholesterol 57.7 mg
    Sodium 430.2 mg
    Total Carbohydrate 19.6 g
    Dietary Fiber 2.8 g
    Sugars 3.5 g
    Protein 14.1 g

    The following items or measurements are not included:

    dried herbs

    Ideas from


    Over 475,000 Recipes Network of Sites