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.
Do you like butter (non-dairy in Wildtree's case), garlic, wine, salt and parsley? 
I am fortunate to be surrounded by many Wildtree Reps who love to cook and share recipes as much as I do! Keep an eye out for these 'Guest' Chefs on my blog. 
Food just tastes better when cooked in a cast iron skillet! It caramelizes food and creates the yummiest brown bits. We have several cast iron pans on Cuttyhunk and I have been loving cooking on them. The picture above is a saute of green beans and red onion from our CSA cooked in a little Butter and Garlic GSO with a sprinkling of CA Garlic Pepper. In another cast iron skillet I cooked delicious scallops sprinkled with our retired Seafood Seasoning and real butter and served with Scampi Rice. We devoured every single bite!
About a year ago, I wrote a step by step series in my newsletter for how to help you create a healthier pantry. Many of us are trying to eat healthier meals more often at home. Some of us even feel as if we are making great strides, but there is always something new to learn. Overhauling one’s cooking and eating habits can be a daunting task and Wildtree is here to help! Simple, healthy delicious meals can start right now! Here are two steps to begin with...keep checking back for more steps! 
