White Vegetable Lasagna “Cupcakes”
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Individual lasagna cupcakes made with wonton wrappers and filled with zucchini, broccoli, and carrots in creamy alfredo sauce and cheese. A fun, vegetarian take on classic lasagna.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 2 teaspoons Extra Virgin Olive Oil
- 4 oz zucchini (shredded (I shredded mine using the side of a box grater))
- 3 oz broccoli (diced small)
- 2 oz carrots (shredded)
- 2 teaspoons Italian Seasoning (divided)
- ¾ cup light Alfredo sauce (I prefer Classico)
- 16 wonton wrappers
- 4 oz fat free Ricotta cheese
- 1 cup shredded 2% reduced fat Mozzarella cheese
- 2 teaspoons grated Parmesan cheese (the kind that comes in a can)
At a glance
PER SERVING · TIME 45M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 25m
- Cook
- 20m
- Sodium
- 464mg
- 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
- 170mg
- Calcium
- 169mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 25M
- SODIUM
- 464MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.