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Vegan Lasagna Cups


Prep Time: 20 minutes 

Cook Time: 15-20 minutes 

Servings: 6



6 Crepini® Eggless Wraps
2 teaspoons olive oil
1 cup cremini mushrooms, diced
1 cup zucchini, diced (about 1)
2 cloves garlic, minced
½ teaspoon kosher salt
¼ teaspoon ground black pepper
¼ teaspoon red pepper flakes 
1 cup tomato sauce
8 ounces (1 cup) Ricotta alternative
1 ounce (¼ cup) alternative Parmesan cheese, grated
¼ cup fresh basil, finely chopped
2 ounces (½ cup) vegan Mozzarella cheese, shredded
1 tablespoon Italian parsley, finely chopped



    1. Preheat oven to 375°F. 
    2. To a medium saucepan, heat oil over medium-high heat. Add mushrooms, zucchini, garlic, salt, black pepper, and red pepper flakes. Cook for 2 minutes. 
    3. Add tomato sauce and bring to a simmer. Cook, stirring occasionally, until zucchini is fork-tender, and sauce has thickened slightly, 5-6 minutes. Remove from heat and set aside. 
    4. To a small mixing bowl, add ricotta, parmesan cheese and basil. Stir to combine and set aside. 
    5. Spritz a Texas muffin tin with cooking spray. Press a Crepini into each well of the muffin tin. 
    6. Evenly divide the ricotta mixture into each well, followed by the tomato vegetable mixture. 
    7. Sprinkle tops with mozzarella and parsley. 
    8. Bake until the tops are golden and bubbling, 15-20 minutes. Remove from oven and let cool 5 minutes before removing from muffin tins. Serve warm. 


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