Lasagna Cupcakes

Mar 4, 2021 | Main Dishes, Recipes

A Message From Our Nutritionist

 It’s a little bit more work than a traditional lasagna but it cooks so much quicker and serves up nicely because it’s individually portioned.  I used tofu as a substitute for traditional ricotta.  Tofu is so versatile and its mild flavour serves as a very good sub to ricotta in this dish.  


Prep Time: 15 min

Cook Time: 20 min

Portions: 6 ppl


  • Extra Virgin Olive Oil for greasing muffin pan and sautéing spinach
  • 1⁄2 block extra firm organic tofu
  • 1 egg
  • 1 1⁄2 Tbsp nutritional yeast
  • 1 Tbsp lemon juice
  • 1⁄2 cup grated parmesan cheese   
  • 36 wonton wrappers (3”) 
  • 1 Cup tomato sauce
  • ¾ Cup shredded part skim mozzarella
  • 1 clamshell baby organic spinach (150 grams)
  • 4 cloves minced roasted garlic            
  • 1 Tbsp fresh chopped basil              
  • salt and pepper, to taste


  1. Preheat the oven to 350 degrees Fahrenheit.
  2. Grease 12-slot muffin pan with olive oil.
  3.  In a food processor combine tofu, egg, nutritional yeast, lemon juice, salt and pepper. Blend until smooth. Set aside.
  4. Heat oil in a frying pan, add and wilt baby spinach for 3-4 minutes. Remove from heat and transfer to a bowl.  
  5. Wipe the frying pan clean and add 1 Tbsp olive oil.  On low heat roast garlic in oil until slightly brown.  Chop and add to wilted spinach.
  6. To assemble lasagna, place 1 wonton wrapper on the bottom of each muffin tin.
  7. Layer: tomato sauce, tofu mixture, Parmesan cheese, and spinach/garlic.
  8.  Add a second wonton sheet, tucking in corners. Repeat layering from step #6.
  9. Top with 3rd wonton sheet and add tomato sauce, basil and mozzarella cheese.
  10. Bake at 350 degrees for 18-20 minutes. Rest 5 minutes before serving.


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