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    Home » Recipes » Pasta

    Garden Lasagna Cupcakes

    Published: Apr 17, 2015 · Modified: Mar 15, 2022 by Tiffany Dahle · This post may contain affiliate links.

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    Healthy vegetable lasagna cups are a fun recipe to cook with kids. Filled with fresh zucchini, spinach, corn, and tomato sauce and topped with deliciously hot and bubbling cheese with layers of crispy wontons make this a fun twist on dinner.

    A muffin tin filled with garden lasagna cupcakes shows the spinach and tomatoes covered in melted cheese.

    This kid-friendly garden lasagna recipe is baked right inside a muffin tin so that individual lasagna cups can be served for dinner.

    The easy recipe for kids was part of a cooking kit from Raddish Kids that we received several years ago for review.

    We've loved this dish so much, my kids get super excited to cook it for an easy dinner during the summer when the vegetables are perfectly fresh.

    I love how healthy the ingredients are and how perfectly the lasagna cups reheat for easy lunches in the following days.

    Jump to:
    • Ingredients
    • Tips for Cooking with Kids
    • Prep the Vegetables
    • Prep the Cheese Filling
    • Assemble the Lasagna
    • Bake the Lasagna Cups
    • Make Ahead Tips
    • More Recipes for Kids
    • 📖 Recipe
    • 💬 Comments

    Ingredients

    The ingredients for the lasagna are on the counter.

    This recipe uses very easy and wholesome ingredients with just a couple important things to note:

    • Wonton Wrappers: Instead of traditional pasta, this dish is made with layers of thin wonton wraps. We found them in the refrigerated section of the grocery store and they have an awesome texture once baked.
    • Fresh zucchini
    • Fresh baby spinach
    • Frozen corn
    • Minced garlic
    • Jarred marinara sauce
    • Ricotta cheese
    • Shredded mozzarella
    • Italian herb blend + Dried (or fresh) basil
    • Olive oil
    • Salt & pepper

    Tips for Cooking with Kids

    I did most of the initial prep of the veggies because it involved my big knife to cut the zucchini but I had the kids tear up the basil and peel the garlic.

    Little Pea was very jealous of my knife, so I got out one of our dull kid butter knives and let her practice cutting a few small pieces of zucchini.

    She was content to just work with those materials while the Peanut and I did a few of the more complicated things.

    If you plan to cook this with your kids, be on the look out for smaller tasks you can hand off to them, they want to feel like an important part of the process.

    Raddish Kids: Cooking with your kids

    Prep the Vegetables

    The first step was to sauté the garlic and zucchini and then mix in spinach and corn.

    Kids will always be anxious about the sheer quantity of spinach that goes into the pan, be sure to reassure them that it will cook and wilt down!

    A series of photos show how to cook the spinach and corn for the lasagna.

    Since the garlic hit the pan first, I got quite a few, "Mom, that smells really good!" but their jaws dropped when I brought the big bowl of filling over for the assembly line.

    I love how the zucchini tastes in these garden lasagna cups but don't miss more ways to use zucchini here.

    Prep the Cheese Filling

    Mix the ricotta cheese and mozarella together to form the cheesy filling for the lasagna.

    You can place the bowl of cheese near your assembly station for easy use.

    Assemble the Lasagna

    The recipe requires working with wonton wrappers, which was a new thing for the Peanut.

    I showed her how to do the first one and then she did the rest:

    Just like traditional lasagna, the filling gets layered into the muffin tin cups.

    1. Place two wonton wraps at the bottom of each well.
    2. Top them with a spoon full of the veggie mixture and a dollop of tomato sauce.
    3. Add a dollop of the cheese mixture.
    4. Place two more wonton wraps over the top and gently press.
    5. Repeat the veggie, tomato, cheese layers.
    6. Pull the corners of the wraps over the top of each well and sprinkle some reserved mozzarella over the top.
    Step by step photos show how to assemble the garden lasagna cupcakes in a muffin tin.

    It was really hard for me to not be too involved with the assembly and to step back and let her manage it, but she did great! And just look at that proud smile on her face.

    Little Pea's attention span was limited and she joined us when she wanted, it left me with more time to spend with just the Peanut.

    Raddish Kids: Cooking with your kids

    Bake the Lasagna Cups

    Preheat the oven to 375°F and bake the lasagna cups for 20 minutes or until they are golden brown.

    Raddish Kids: Cooking with your kids

    When the "veggie cupcakes" came out of the oven, the Peanut was very nervous to give them a try. Having just spent the last 30 minutes prepping them, she couldn't resist. They were pretty hot in the center so I cut it up into smaller bites for her.

    She finished the first cup quietly and then I heard:

    Mom, can I please have a second one?
    These are the best vegetables I've ever tasted.

    Do you hear the angels singing? I do. And even better was the "Can we make this again? These are so good. I didn't think I would like them because of all the vegetables, but I can't even taste the zucchini."

    Make Ahead Tips

    These lasagna cupcakes make an excellent make-ahead recipe. They reheat really well in the microwave or oven.

    You can also freeze them for 3 - 6 months in an airtight container. Just be sure they are completely cooled before freezing.

    More Recipes for Kids

    Looking for more easy and delicious recipes for kids to help cook? Don't miss these family favorites:

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    📖 Recipe

    A muffin tin filled with garden lasagna cupcakes shows the spinach and tomatoes covered in melted cheese.

    Garden Lasagna Cups

    5 from 1 vote
    Deliciously cheesy vegetable lasagna cups are a fun recipe to cook with kids. Set up all the fillings in an assembly line at the counter and let your young chefs prepare these homemade lasagana cups featuring fresh zucchini, spinach, corn, and tomato sauce with plenty of bubbling hot cheese.
    TOTAL TIME 40 minutes minutes
    PREP TIME 20 minutes minutes
    COOK TIME 20 minutes minutes
    YIELD 6 servings
    PIN RECIPE FOR LATER PRINT RECIPE NOW

    Ingredients
      

    • 1 zucchini
    • 2 tablespoons olive oil
    • 2 teaspoon minced garlic
    • 1 teaspoon dried Italian herb blend
    • ½ teaspoon salt
    • Sprinkle of fresh cracked pepper
    • 4 cups fresh baby spinach
    • 1 cup frozen corn
    • 1 cup ricotta cheese
    • 1 cup shredded mozzarella divided
    • 1 teaspoon dried basil
    • 1 package of square wonton wrappers
    • 2 cups marinara sauce

    Instructions

    • Preheat the oven to 375°F and spray a muffin tin with cooking spray.
    • Cut the zucchini into half lengthwise. Then cut in half again to form four long strips. Cut the zucchini into small quarter half moon shaped chunks.
    • Heat the olive oil in a large skillet over medium-high heat. Add the zucchini and garlic and stir to combine. Sprinkle with Italian herbs, salt, and pepper and continue to cook until softened, about 6 minutes.
    • Add the spinach and corn to the skillet and stir to combine. Continue to cook until the corn is warmed through and the spinach has wilted, about 4 minutes. Remove from the heat and set aside.
    • In a medium-sized mixing bowl, combine the ricotta cheese with just ¼ cup of the mozzarella and the dried basil.
    • Place one wonton wrapper sheet in each muffin tin well and gently press so that it coats the bottom of the well with the edges coming up the sides. Place a second wonton sheet in each well, turning it a 90° angle from the first sheet in the well, press into place.
    • Add 1 tablespoon of vegetable filling to each well. Top with ½ tablespoon of the ricotta mixture. Then add 1 tablespoon of marinara. Top each well with one more wonton sheet and gently press it into place.
    • Repeat with another layer of vegetable filling, the remaining ricotta mixture, another tablespoon of marinara.
    • Pull the wonton wrapper tips towards the center-top of each well and sprinkle the remaining mozzarella over each cup.
    • Bake for 20 minutes or until tops are golden brown and the cups are bubbling hot.

    Recipe Notes

    Leftover lasagna cups reheat very well in the microwave and will last 2 - 3 days in the fridge. Freezing is not recommended as the vegetables may become overly watery once thawed.
    COURSEPasta
    CUISINEAmerican
    AUTHORTiffany Dahle

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      Recipe Rating




    1. Natalie

      March 25, 2021 at 10:47 am

      Hi Tiffany! Thanks for sharing! We (my twin 6 year olds and I) just discovered Raddish and are hooked! Let me know if you have any kits you are looking to part with. We can't get enough. Look forward to reading more of your blog. 🙂

      Reply
    2. Kelly

      June 02, 2015 at 10:57 am

      Can you list the way you layered the ingredients and how much into each cup? Also, how many did this make?

      Reply

    Trackbacks

    1. 30 Days of Veggies: helping picky eaters eat better says:
      October 20, 2015 at 10:28 am

      […] Garden lasagna cups: perfect for after trips to the farmer’s market. We made these by the panful during the […]

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    2. 7 Ways to Share the Joy of Real Food With Your Kids says:
      June 26, 2015 at 10:21 am

      […] Garden Lasagna Pots: A Great Recipe to Cook With Kids | Peanut Blossom […]

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    Hi, I'm Tiffany!
    I believe a great family recipe is one that makes everyone at the table happy, not just the kids. I'm the author of two bestselling cookbooks for kids that are chock full of recipes everyone in your family will love. I'm also the hostess of the best online book club for moms.

    More about me →

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