Mini Vegan Lasagna Cups

mini vegan lasagnas
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I love a mini lasagna “pie”. And now that there are a bunch of really great vegan cheese choices, this quick supper is a breeze. I made this the other night because my daughter wanted to make a full on cow cheese lasagna (she’s vegetarian, but unfortunately addicted to dairy cheese), and since I didn’t want it, I needed to cobble together a vegan version for me. As it turned out, everyone wanted to eat my mini vegan lasagna cups…which I pretty much knew would happen.

Now, I want to be clear here – As a nutritionist, I try to create whole food recipes from scratch as much as I can, but sometimes, when I’m in a pinch, I’ll cheat by using pre-made sauces, and items such as won ton wrappers (not the healthiest thing in the world but once in a blue moon won’t harm). This delicious recipe also uses vegan cheeses, which I regard as a tasty treat because they tend to be pretty high in fat (but soooooooo yummy).

These Mini Vegan Lasagnas are also perfect for a picnic, dinner party appetizer, or to offer around as a delectable hors d’oeuvre.

Mini Vegan Lasagnas

Serves 2 (makes 6 mini lasagnas)

*Next time I do these I might have a go at making my own vegan won ton wrappers from scratch. It seems very simple!


Pre-heat oven to 350 degrees F

  1. Lightly grease a muffin tray tin (mine is a 6-muffin tray)
  2. Use 2 won ton wrappers to line each muffin tin
  3. Fill each shell with 1 tbsp Marinara sauce
  4. Make a circle with your zucchini ribbon and fit one into each shell
  5. Add 1 tbsp ricotta to each shell
  6. Top each shell with 1 tsp of Marinara sauce
  7. Top each shell with vegan cheese shred
  8. Pop in the oven for 18 minutes or until shell is crisp.
  9. Garnish with fresh basil leaves and serve with fresh green or Arugula salad




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