Vegetarian Lasagna Cupcakes Recipe
Category: Main Dishes
Servings: 1 (12 muffin cups)
These Vegetarian Lasagna Cupcakes are a delightful twist on traditional lasagna. Perfectly portioned in individual cupcake servings, these savory treats are packed with a vibrant mix of vegetables and creamy béchamel sauce. Ideal for a light lunch or dinner, they combine fresh ingredients like zucchini, peppers, eggplant, and mushrooms, creating a medley of flavors in each bite.
Ingredients
| Ingredient | Quantity |
|---|---|
| Eggs | 2 |
| All-purpose flour (00) | 200g |
| Eggplant | 1 |
| Potato | 1 |
| Zucchini | 1 |
| Carrot | 1 |
| Onion | 1 |
| Cherry tomatoes | 10 |
| Champignon mushrooms | 4 |
| Celery | 1 stalk |
| Red bell pepper | ½ |
| Yellow bell pepper | ½ |
| Leek | ½ |
| Garlic | 1 clove |
| Tomato paste | 1 tablespoon |
| Parmigiano Reggiano (grated) | to taste |
| Whole milk | 300ml |
| Butter | 25g |
| All-purpose flour (for roux) | 25g |
| Salt | to taste |
| Nutmeg | to taste |
Instructions
Step 1: Prepare the Egg Pasta Dough
- On a clean work surface, form a well with the flour. Crack the eggs into the center of the well.
- Using a fork, gently beat the eggs, gradually incorporating the flour from the edges.
- Begin kneading the dough by hand until the mixture becomes smooth and firm. If needed, add a tablespoon of warm water to soften the dough.
- Continue to knead until the dough is silky and elastic, then wrap it in plastic wrap and set it aside to rest for about 30 minutes.
Step 2: Prepare the Vegetables
- Wash all the vegetables under cold water. Begin with the red bell pepper: remove the stem, cut it in half, and remove the seeds. Slice it into thin strips. Repeat with the yellow bell pepper.
- Peel and slice the carrot into thin sticks, and do the same with the celery.
- Trim the zucchini, then cut it into matchstick-sized pieces.
- Remove the tough outer leaves of the leek, slice it into thin rings, and wash thoroughly.
- Peel the onion and slice it into thin rounds.
- Peel the potato and slice it into thin rounds, then into matchsticks.
- Cut the eggplant into thin strips, and halve the cherry tomatoes.
- Clean and slice the champignon mushrooms into thin slices.
Step 3: Cook the Vegetables
- In a large pan, heat a generous amount of olive oil over medium heat.
- Add the garlic, onion, leek, potatoes, and bell peppers to the pan. Stir everything well.
- Let the vegetables cook under a lid for about 10 minutes, stirring occasionally, until softened.
- Next, add the eggplant, zucchini, mushrooms, and tomato paste. Season with salt to taste and continue cooking, stirring occasionally, for another 5 minutes.
- Add the cherry tomatoes and cook for an additional 5 minutes. The vegetables should remain tender but slightly crisp.
Step 4: Make the Béchamel Sauce
- In a small saucepan, heat the milk over medium heat.
- In a separate larger pan, melt the butter over medium heat. Once melted, add the flour to the butter, stirring constantly to create a smooth roux.
- Gradually pour in the warm milk, whisking continuously to prevent lumps from forming. Continue to cook, stirring frequently, until the sauce thickens to a creamy consistency.
- Season with a pinch of salt and a dash of nutmeg for flavor. Remove from heat and set aside.
Step 5: Assemble the Lasagna Cupcakes
- Bring a large pot of salted water to a boil. Add a drizzle of olive oil to prevent sticking.
- Roll out the pasta dough and cut it into rounds that fit your muffin tin or cupcake tray. You should have enough for two layers per cupcake.
- Grease a muffin tin or cupcake tray with butter or oil to prevent sticking.
- Start by placing a spoonful of the béchamel sauce in the bottom of each muffin cup, followed by a layer of the cooked vegetables.
- Add a layer of pasta rounds over the vegetables, then top with more béchamel sauce and vegetables.
- Repeat this layering process until all the ingredients are used up, finishing with a generous sprinkle of grated Parmigiano Reggiano on top.
Step 6: Bake
- Preheat the oven to 180°C (350°F).
- Place the muffin tray in the oven and bake for 25-30 minutes, or until the tops are golden and the lasagna cupcakes are bubbling.
- Let the lasagna cupcakes rest for a few minutes before serving.
Tips for Perfect Lasagna Cupcakes
- Pasta dough: If you don’t have the time to make homemade pasta, you can substitute store-bought lasagna sheets.
- Vegetables: Feel free to customize the vegetable mix based on what you have in season or your preferences.
- Cheese: Add a layer of mozzarella cheese in between the layers for extra creaminess.
Nutritional Information (Approx. per serving)
| Nutrient | Amount |
|---|---|
| Calories | 320 kcal |
| Protein | 10g |
| Carbohydrates | 42g |
| Fat | 15g |
| Fiber | 5g |
| Sodium | 450mg |
These Vegetarian Lasagna Cupcakes offer a creative and individual way to enjoy the comfort of lasagna while highlighting the freshness and variety of vegetables. They are perfect for serving at gatherings, meal prepping, or simply enjoying as a cozy weeknight dinner.
