Vegan Lasagna Cupcakes

Lasagna Cupcakes

Yes...I said lasagna cupcakes.

I am partial to anything in cupcake form, but being a lasagna lover - this is a match made in heaven!

Lasagna is actually a pretty easy dish to make. Lasagna cupcakes are a little more involved...and mine are gluten, dairy and egg free which requires a little more planning...but so worth it! You can make them with all the usual suspects if you do not have any allergies, but this is a treat for us - as we have missed lasagna!

Vegan Lasagna Cupcakes

First preheat oven to 350 and boil salted water for lasagna noodles:

Undercook 1 box gluten free lasagna noodles as they will continue cooking in the oven. I cooked mine for about 8 minutes.

Then make the veggies:

1 small onion, finely chopped

1 container baby bella mushrooms, chopped
2 medium zucchini, quartered and diced small

1 TBSP Wildtree Garlic Grapeseed Oil

1 TBSP Wildtree Butter Grapeseed Oil

A dash of Wildtree's CA Garlic Pepper and Scampi Blends

Pre-heat the GSO in a saute pan over medium heat. Add the onions and soften. Then add the mushrooms and zucchini and Wildtree seasonings and cook until soft.

And the sauce:

1/2 onion, chopped

1 TBSP Wildtree Garlic Grapeseed Oil

28 oz can plain tomatoes (I prefer Muir Glen's Ground Peeled Tomatoes)

2 TBSP Wildtree Hearty Spaghetti Blend

salt & pepper to taste

Cook the onions and gso til they soften, add tomatoes and seasonings and simmer until you are ready to assemble the cupcakes.

Then make the tofu ricotta:

2 cloves garlic (I pressed them to maximize health benefits)

1/2 cup fresh basil leaves

1/4 cup fresh flat leaf parsley

2 tsp Wildtree Grapeseed Oil

1/2 tsp salt

1/4 tsp pepper
1 container silken tofu (you can also use firm or extra firm tofu - I just happened to use silken)

Add garlic, grapeseed oil, basil and parsley to a food processor and pulse. Add tofu, salt and pepper and pulse again. Taste and add more grapeseed oil (and lemon juice - I didn't have any) for taste and consistency.

Finally, build your cupcakes:

  In a standard muffin pan, start with a dollop of sauce, a piece of noodle, a dollop of tofu ricotta, some veggies, and a sprinkling of cheese. Repeat.  End with a last piece of noodle if it fits and cover with sauce and sprinkle cheese on top.  Bake at 350 for 20-30 minutes or until bubbly and starting to brown.

To order any Wildtree poducts, please go to www.jenwarr.mywildtree.com.