Veggie lasagna cups
2 Tbsp. olive or grape seed oil
2 cloves garlic, minced
2 C. sliced zucchini (approximately 1/2 inch in diameter)
1/2 tsp. salt
1/4 tsp. black pepper
1 tsp. dried oregano
4 C. swiss chard, sliced or torn into bite size pieces
1/2 C. corn kernels
1 tsp. dried basil
1 C. ricotta cheese
1 1/4 C. shredded mozza or cheddar cheese
1 package of wonton wrappers or fresh lasagna sheets, cut into squares
1 C. tomato sauce
Heat olive oil in large stainless steel pan over medium heat. Add zucchini, garlic, salt, pepper, and oregano and continue to cook over medium for about 5 minutes or until zucchini is softened. Add swiss chard and corn and cook until chard is wilted, another 1-2 minutes.
Mix together basil, ricotta, and 1/4 C. of the shredded cheese.
Grease a 12 cup muffin tin and place a wonton wrappers in the bottom of each cup. Add a second wrapper, turning it slightly to form the base of the veggie “cup”. Add approximately 1 Tbsp. zucchini mixture, topped with 1 Tbsp. ricotta mixture, and 1 Tbsp. tomato sauce. Place another wonton wrapper on top of the tomato sauce and then repeat the layers one more time: zucchini, ricotta, tomato sauce. Fold the edges of the wonton wrappers towards the centre of the cup and then sprinkle each cup with a bit of additional shredded cheese.
Bake in a preheated oven at 375 degrees for approximately 20 minutes. Let stand for 10 minutes before removing from the tin. Makes approximately 12 cups.
Notes: These freeze great! Keep them on hand for an easy lunch or after-school snack. The variations are endless: use spinach instead of swiss chard, cottage cheese instead of ricotta, or add some cooked ground beef, chicken or lentils to the veggie mixture! Kids can create their own version of this recipe!
