Lasagna Cupcakes

• 2 cups marinara sauce
• 24 round wonton wrappers
• 1 ½ cups shredded mozzarella cheese
• ½ cup grated parmesan cheese
• ¾ cup ricotta cheese
• 1 tbsp. Olive oil
• 1 tbsp. chopped garlic
• ¼ tsp. red pepper flakes
• 1 zucchini, chopped
• ½ yellow onion, chopped
• ½ green bell pepper, chopped
• ½ red bell pepper, chopped

Preheat oven to 375 degrees F.

Heat olive oil in a large skillet over medium-high heat. Add the garlic and red pepper flakes. Cook, stirring frequently, until the garlic is fragrant, 1 minute. Add the zucchini, onion and bell peppers and cook until onions are translucent and veggies are soft, 5 minutes.

Spray a 12-cup muffin pan with cooking spray. Line each cupcake mold with a round wonton wrapper. Put a little Parmesan, a little mozzarella, and a little ricotta into each mold. Top with a little of the veggie mixture a small spoonful of sauce. Repeat layers of wonton wrappers, cheeses, veggies and sauce.  Sprinkle each lasagna cupcake with Parmesan and mozzarella.

Bake until the lasagnas are nicely browned, about 20-25 minutes.
Serious Yumminess!