Mini Vegetable Lasagnas
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Mini lasagnas made with wonton wrappers instead of noodles, filled with pesto, ricotta, mozzarella, and roasted vegetables like zucchini, mushrooms, and artichoke. These individual portions are baked until golden and make a satisfying vegetarian main course.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- cooking spray
- 1/2 tbsp olive oil
- 1 clove garlic (minced)
- 1 small zucchini (quartered lengthwise and sliced)
- 4 oz mushrooms (sliced)
- 1/2 cup chopped artichoke hearts (frozen, marinated, or canned would all work)
- 1/4 cup sliced sun-dried tomatoes
- 1/3 cup basil pesto
- 1 1/2 cup low-fat ricotta cheese
- salt and pepper (to taste)
- 24 small square refrigerated wonton wrappers
- 1 cup shredded Mozzarella or Italian-blend cheese
At a glance
PER SERVING · TIME 40M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 20m
- Sodium
- 469mg
- Total sugar
- 3g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 221mg
- Calcium
- 206mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 469MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.