Of all the camp recipes so far this summer, this one takes the [cup]cake.
I know. Too cute.
And did I mention it’s packed with veggies and homemade tomato sauce?
Okay, okay. I’ll stop bragging now.
Makes 12 cupcakes [2 per person]
1 package wonton wrappers
1 16 oz. container ricotta cheese
½ c. Parmesan cheese
½ c. Mozzarella cheese
1 baby eggplant
2 carrots, grated
3 T. mixed herbs [basil, thyme, rosemary, chives, ect]
1 ½ c. tomato sauce [we used homemade, but anything ya got]
Preheat the oven to 375. Spray the inside of a muffin tin with cooking spray.
Chop the zucchini, eggplant, and squash into small pieces. Drizzle with olive oil, and bake for 15 minutes or until slightly browned. Remove from the oven.
Meanwhile, work on the cheese filing. In a bowl, combine the ricotta, mozzarella, and parmesan cheese. Add the eggs, and whisk until well combine. Grate the carrots and add to the cheese, along with your herb combination of choice. Season with salt and pepper.
To build the lasagna, put a small spoonful of tomato sauce in the bottom of the tin and then top with a wonton wrapper. Add a scoop of the cheese mixture and some roasted vegetables. Cover with a thin layer of tomato sauce, and top with a wonton wrapper. Continue building layers, ending with cheese on top, until your muffin tin is full.
Bake for 15 – 20 minutes.
There’s nothing a cupcake can’t do.