Vegetable Lasagna Cupcakes/Belkys

WSVN — Looking for a new dish to get you through the work week? On tonight’s menu — an Italian dish with an Asian twist. Let’s grab a Bite with Belkys.

The Chef: Belkys Nerey
The Dish: Vegetable Lasagna Cupcakes

24 wonton wrappers
1 (12 oz.) bag frozen broccoli cuts or mixed veggies, prepared according to package directions
2 1/2 cups jarred Alfredo sauce (or homemade)
1 cup fresh basil, chopped
1 cup Parmesan cheese, grated
1 cup mozzarella cheese, shredded
12 cherry tomatoes, halved
1 tablespoon olive oil
Salt and pepper to taste
Method of Preparation:
– Preheat oven to 375ºF. Spray muffin tin with cooking spray.

– Press 1 wonton wrapper into bottom of each muffin tin. Add a rounded tablespoon of Alfredo sauce to bottom of each muffin tin. Top with a little broccoli, basil and then Parmesan cheese.

– Repeat with two more layers (i.e. wonton, Alfredo, veggies, basil and Parmesan). Finish the cupcakes with a layer of mozzarella cheese, the cherry tomatoes and then a sprinkle of Parmesan.

– Drizzle each cupcake with a little olive oil and a sprinkle of salt and pepper.

– Bake for 18-20 minutes or until edges are brown. Remove from oven and let cool for 5 minutes. To remove from tins, use a knife to loosen edges, then pop each lasagna cupcake out.
To Plate:
Garnish with basil and serve with salad or by itself. Delicious for brunch, lunch or any time!
Serves: 8

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