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.
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 1/4 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 1/2 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.