Wednesday, September 19, 2012

Dairy-Free Pepperoni Lasagna Cups ~ Freezer Lunch

I have been playing along with Money Saving Mom's Lunchbox Freezer Cooking Series.  And on her list is lasagna cups.  As a milk-allergy family, we have never had lasagna together!  But now that we are using more dairy-free cheeses, I thought this would be the perfect time to try out lasagna.  

We have never used Wonton wraps before.  I was anxious to see their ingredients.  Turns out they contain egg and wheat but no milk.  And that was proven as Miles ate them successfully.  We only let him eat a bite or two at make sure they were really safe.

To make these, I placed the Wonton wraps into greased muffin tins.  Then I layered as follows:

Marinara (Aldi)
Sour Cream (Tofutti)
Shredded Cheese (Daiya)
Italian Seasoning

Bake on 350 for about 15 minutes.    

I have also made these with pepperoni or chicken for the meat. 

Bake your lasagna cups
Place baked lasagnas on a cookie sheet and freeze in freezer
Then place frozen lasagnas into a freezer bag or freezer container & store in freezer
Pull out individual lasagnas as you need them.  Reheat in oven or microwave. 

Thank you Catching Fire Flies for the great idea!  You have opened up a whole new eating experience for our allergy family!

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1 comment:

Mandy said...

sounds yum...i love using wonton wrappers!!! you should try sausage cups...sausage, cheese and ranch. is ranch seasoning safe? you could maybe mix it with your safe sour cream?