Money Saving Mom’s Lunchbox Freezer Cooking Series has been fun to follow, and I’ve been playing along by trying to make all her ideas dairy-free.
When I saw these won ton cups, I was especially intrigued. Because we don’t have an egg allergy, won ton wraps actually work for us. AND my son has never had lasagna before. With dairy-free cheese now at our disposal, these cups make the perfect dairy-free lasagna option for us.
The experiment was a huge success and was really easy. That’s a double win in my book! When we haven’t had these for awhile, the fam will actually ask for them. They make a great appetizer or quick Sunday lunch after church. And we have mixed up the meats from chicken to beef to pepperoni…whatever we have on hand to make them as quick and easy as possible.
Here’s what to do!
WON TON LASAGNA CUPS
To make these, I placed the won ton wraps into greased or non-stick muffin tins. Then I layer in this order:
Sour Cream (Tofutti)
Shredded Cheese (Daiya)
Bake on 350 for about 15 minutes.
I have also made these with Applegate pepperoni or chicken for the meat.
Bake your lasagna cups
Place baked lasagnas on a cookie sheet and freeze in the 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 to Catching Fire Flies for opening up a whole new eating experience for our allergy family!