White Vegetable Lasagna Cupcakes

By asally04

Yields 8 lasagna cupcakes. WW P+: 4 per cupcake (P+ calculated using the recipe builder on weightwatchers.com)
Nutrition Information per cupcake from myfitnesspal.com: 131 calories, 12 g carbs, 6 g fat, 7 g protein, 1 g fiber

Ingredients

• 2 t 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 t Italian Seasoning, divided
• 3/4 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 t grated Parmesan cheese (the kind that comes in a can)

Details

Adapted from emilybites.com

Preparation

Step 1

1. Pre-heat the oven to 375. Lightly mist 8 cups in a muffin tin with cooking spray and set aside.
2. Bring the oil over medium heat in a large skillet or sauté pan. Add the vegetables and cook for 5-6 minutes, stirring occasionally, until vegetables are cooked and slightly softened. Transfer the vegetables to a mixing bowl and stir in one teaspoon of the Italian seasoning. Add the light Alfredo sauce and stir to combine.
3. Push a wonton wrapper into the bottom of each of the eight sprayed cups in the muffin tin. Using about half of the ricotta, spoon evenly into the wonton wrappers. Follow by spooning some of the veggie mixture into each cup (using about half the total mixture). Sprinkle about half the mozzarella evenly over the top of each cup. Press another wonton wrapper on top and repeat the layering steps with the remaining ingredients. Top each finished “cupcake” with ¼ teaspoon of Parmesan cheese and then divide the remaining teaspoon of Italian seasoning over the top.
4. Bake for 18-20 minutes until golden brown. Let cool 5 minutes before removing from muffin tin.