PS Cupcake Lasagna

Chef: Tami Perry Cockrell, For the Health of It Tami

Makes: 12 Cupcakes

Prep Time: 30 min

Cook Time: 1 hr

Total Time: 1 hr 30 min

INGREDIENTS

Sauce

• 1 onion, finely diced

• 2 celery stalks, finely diced (celery leaves okay, too)

• 2 carrots, finely diced

• 1 c onions, diced

• A c red wine

• 1 28-oz can San Marzano Tomatoes, no salt (dice and use sauce in can, too)

• 1 6 oz can tomato paste

• 1 c almond milk or cashew milk (unsweetened)

• 3 T Italian seasoning

• ¼ t salt

• ¼ t pepper

• 1 t red pepper flakes or ½ t cayenne

• ¼ - ½ c nutritional yeast

• 5-6 Medjool dates

• ½ c bulgur (optional, gives meaty texture)

Vegan Ricotta

• 1 c riced cauliflower

• ½ c raw cashews

• ½ c raw slivered almonds

• ½ c unsweetened almond milk

• ½ c vegetable broth

• 4 cloves garlic

• ¼ t ground black pepper

• 1 6 oz bag of fresh spinach or more

Separation Layer

• Wontons (36 pieces )

DIRECTIONS

Sauce

1. Sauté onion, celery, and carrots in an extremely high heat non-stick pan until softened. Or you may add a little water or broth and sauté but not necessary if you start with an extremely hot pan. Stir in garlic and simmer until fragrant – about 30 seconds.

2. Add wine and stir to deglaze the pan.

3. Add diced tomatoes and sauce in can, tomato paste, and almond milk. Mix well.

4. Add all the seasonings and mix well. Simmer uncovered for 30-60 min to allow flavors to come together.

5. Take two cups of sauce and place in your blender with 5-6 pitted Medjool dates to cut the acidity of the tomatoes. Then add back into the sauce and mix well. You can add more dates or a few tablespoons of maple syrup if needed.

6. If adding bulgur, for meaty look, you can add cooked bulgur to sauce now.

Vegan Ricotta

1. Blend cauliflower, cashews, almonds, nut milk, broth, garlic, salt and pepper in a food processor.

2. Keep blending until you get a ricotta like texture. Add spinach and pulse to incorporate.

Cupcake Assembly

1. 3 layers will go in each large muffin size tin.

2. Preheat oven to 375 degrees F.

3. Take you muffin tin and place a wonton in each of the 12 cupcake forms.

4. Put a scoop of ricotta and then a layer of sauce.

5. Cover with another wonton square and repeat for 2 more layers. Then top with a wonton and sauce.

6. Bake for 18 min approximately or until golden crunchy brown.

7. Let sit for 15 min before removing from the tin. This is necessary to let the lasagna cupcakes set. (Otherwise, when you lift a lasagna out, it will fall apart.)

TIP

1. These can be frozen. I freeze 2 in a freezer bag as it’s a serving size in our house.

Tami is a stay at home mom and plant-based cooking enthusiast. In March 2017 Tami was diagnosed with Type 2 Diabetes, Fatty Liver, High Cholesterol, High LDL, High Triglycerides, High Red Blood Count, High Hematocrit and very deficient in Vitamin D. It was then that her Plant-Based Journey began. Four and one half months after adapting a low fat, high carb lifestyle, she was able to reverse her ailments and become medication free. She is currently living her best and healthiest life she has lived in twenty years. Today she enjoys cooking plant-based meals and helping others to transition to this to a Whole Plant Based Lifestyle. She can be found on Instagram, Facebook and YouTube.