Easy Single Serve Lasagna

Easy Single Serve Lasagna

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I have found it to be a great way to monitor portion control and have easy to serve leftovers to send in lunches the following day. A little late to jump in on this muffin tin trend, I was excited to create my first mini meal using the cupcake pan and was quite surprised with the results- and my family loved it! I modified my favorite lasagna recipe and created the mini lasagna recipe below which is super easy already, but can be made even easier and faster if you chose. Instead of reconstituting the TVP, you could purchase a ground meat substitute like Boca Ground Crumbles or Yves Veggie Ground Round for your base and use a canned spaghetti sauce (several are vegan) and your prep time goes down to about 2 minutes! Bring the Vegetable Broth to a boil, remove from heat and stir in the TVP- set aside. In skillet, heat up the oil and sauté the onion and garlic. Add the salt, pepper, oregano, basil and mushrooms; continue to simmer about 10 minutes. Remove from heat and stir in the tomatoes and then the TVP mixture. Place one Wonton wrapper into the bottom of each of the cups in your muffin tin- press into the bottom of the cup and along sides. Using half of the TVP mixture, spread into the 12 muffin cups and sprinkle a layer of Daiya on top of the “meat” mixture. Then, gently press another wonton wrapper on top of the mozzarella layer. Repeat the process by distributing the TVP again and top with the rest of the shredded mozzarella. Bake for just 10-12 minutes (or until the cheese has melted), let cool a couple minutes for ease of lifting out of pan and serve. You won’t believe how easy these are! Joan: Thanks Nancy, let me know how you like it!

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