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)
- 12 won ton sheets*
- A little plant-based oil spray
- 6 tbsp + 6 tsp (divided) of a good organic Marinara sauce
- 6 tbsp of vegan Ricotta cheese
- 6 thick zucchini ribbons (I create mine with a peeler)
- 6 tbsp of vegan Mozzarella shreds
- A bunch of fresh basil leaves
*Next time I do these I might have a go at making my own vegan won ton wrappers from scratch. It seems very simple!
Instructions
Pre-heat oven to 350 degrees F
- Lightly grease a muffin tray tin (mine is a 6-muffin tray)
- Use 2 won ton wrappers to line each muffin tin
- Fill each shell with 1 tbsp Marinara sauce
- Make a circle with your zucchini ribbon and fit one into each shell
- Add 1 tbsp ricotta to each shell
- Top each shell with 1 tsp of Marinara sauce
- Top each shell with vegan cheese shred
- Pop in the oven for 18 minutes or until shell is crisp.
- Garnish with fresh basil leaves and serve with fresh green or Arugula salad
