It’s the first week of Spring and in Northern California its been 80 Degrees and gorgeous outside as we’ll as freezing and raining… So I wasn’t sure which way to go for Meatless Fridays. I made my Vegan Chili yesterday & we’ve been eating that to stay full and warm 🙂 But now it looks like its going to be nice out….? I’m not sure what the weather is doing but I’m ready for a bit of a guilty pleasure… 🙂 Portion control has been my biggest savor in my indulging while on my
beach bride diet I mean lifestyle change 🙂 Also, trying I’m to make more “Skinny” Italian dishes so I don’t feel the need to cheat on my new “lifestyle”. I made the Mac & Cheese Cupcakes for Super Bowl which were such a HUGE hit… They still get daily hits on the Blog 🙂 So next Italian favorite in a perfectly portioned cupcake… Lasagna! This is kid friendly, easy, CHEAP and Delish! Also because of the size, these would be great appetizers for a party or Pot Luck. You could easily turn these into a carnivore delight. Add cooked Italian Sausage instead of Mushrooms & Zucchini. Lets get started…
Lasagna Cupcake Recipe
- 24 Won Ton Wrappers
- 1 Cup Fast & Easy Marinara Sauce Recipe (You may use a jar, IF you must)
- 12 Slices of Zucchini
- 1/2 Cup LIGHT Alfredo Sauce or Pesto Sauce
- 6 Thinly Slicked Mushrooms
- 1 Cup Italian Cheese Mixture (Or Mozzarella)
- 1/4 Cup Parmesan-Romano Grated Cheese
- Dried Oregano
PRE HEAT Oven to 375 Degrees.
These are the Won Ton Wraps I found at Safeway (On sale for $2.00)
Slice your Mushrooms VERY thin and sauté over Medium heat with some Extra Virgin Olive Oil for a couple of minutes.
Slice your Zucchini thin, but not paper thin… Like, 1/8″ thickness.
Using your MISTO (Because you ALL better have one by now) spray your Cupcake pan with Extra Virgin Olive Oil.
You will need 2 Won Ton Wraps per cupcake.
Add 1 1/2 TBSP of Marinara to the bottom of each wrappers, then place a Zucchini slice on top.
Then, add 1 TBSP of Alfredo or Pesto Sauce on the Zucchini. Top your Sauce of choice with Sautéed Mushrooms (Or Meat for those who wish).
Top Mushrooms with a “Healthy” Pinch (One of my favorite measurements) of Italian Cheese Blend. Then, top your Cheese with a TBSP of your Marinara, Alfredo or Pesto Sauce (Whichever you prefer most).
Top Sauce of choice with Parmesan-Romano Blend and Dried Oregano.
Place a piece of Aluminum Foil on top of this, don’t tighten and secure around the edges, just lightly set on top. Place on the center rack of your Pre-Heated oven for 15 Minutes. Then, remove foil and continue to bake for 5 Minutes.
This is the rough part, because now they’ve filled your house with a yummy smell. But, you need to let them cool for about 10-15 Minutes… 😦
This is what the wonderful goodness looks like inside…
So easy, so quick and lets you get some DELISH in without all the guilt. I make a big green salad or steam a bunch of veggies as my main dish and enjoy one or two of these. Makes you feel naughty, but you still fit in your Skinny Jeans 🙂
We’ve only got one more Meatless Friday after this. It’s Good Friday and I know many of you will be hosting Easter at your house, so you don’t want to spend a lot of time or have a mess Friday night… I’ll have a great recipe for that. Don’t you worry!
Here are the other Meatless Friday Recipes for you to try if you need other options:
ENJOY MY TRAINEES!!!
Major shout out to CANADA!!! Canadian’s you were all showing Mrs. Training the most love & traffic this last week. Even more than the USA! I apologize for talking about our good weather this week! 🙂 And to EVERYONE who stopped by, Thank you and I hope you enjoyed!