LASAGNA CUPCAKES
These Lasagna Cupcakes are layers of pasta, pasta sauce, and cheese. It's portion controlled lasagna!
Provided by Christy Denney
Categories Appetizer Main Course
Time 35m
Number Of Ingredients 8
Steps:
- Preheat oven to 375ºF. Spray muffin tin with cooking spray.
- Brown beef in a skillet and season with salt and pepper. Drain.
- Cut wonton wrappers into circle shapes, about 2 1/4-inches wide, using a biscuit cutter or the top of a drinking glass. You can cut several at a time. Tip: For a more rustic look, leave wonton wrappers uncut.
- Reserve 3/4 cup Parmesan cheese and 3/4 cup mozzarella cheese for the top of your cupcakes. Start layering your lasagna cupcakes. Begin with a wonton wrapper and press it into the bottom of each muffin tin cup. Sprinkle a little Parmesan cheese, ricotta cheese, and mozzarella cheese in each. top with a little meat and pasta sauce.
- Repeat layers (wonton, Parmesan, ricotta, mozzarella, and pasta sauce). Top each cupcake with some of the reserved Parmesan and mozzarella cheeses.
- Bake for 18-20 minutes or until edges are brown. Remove from oven and let cool for 5 minutes. To remove, use a knife to loosen the edges, then pop each lasagna cupcake out. Garnish with basil and serve.
LASAGNA CUPCAKES
Provided by Aarti Sequeira
Categories appetizer
Time 1h35m
Yield 12 cupcakes
Number Of Ingredients 18
Steps:
- Preheat the oven to 375 degrees F.
- For the meat sauce: In a large skillet over medium-high heat, warm the olive oil until it shimmers. Add the whole cloves and cinnamon stick, and remove after a few minutes. Add the garlic and onions, sprinkle with a little salt and saute until softened but not browned.
- Add the sausage, breaking up the clumps with your spoon. Cook until the sausage is no longer pink, 2 to 3 minutes. Stir in the tomato paste and cook 1 to 2 minutes. Add the crushed tomatoes, basil, as well as some salt and pepper. Stir to combine and simmer uncovered, for about 15 minutes, stirring every now and then. Allow the meat sauce to cool, about 15 minutes, before building lasagna cupcakes. As the meat sauce is cooking, prepare the ricotta filling.
- For the ricotta filling: Stir together the mozzarella, Parmesan, ricotta and mango chutney. Season with salt and lots of pepper, about a teaspoon, and set aside.
- To assemble the cupcakes: Pull out your favorite cupcake pan. If your pan is not nonstick, spray the cups with cooking spray. Place a wonton wrapper in each cup. Don't worry if you're using square ones.
- Drop about 1 teaspoon of meat sauce into the bottom of each cup. Then add 1 teaspoon of ricotta filling. Then cover with another wonton wrapper, rotating it about 90-degrees so that the corners of the first wrapper and the second wrapper aren't right on top of each other. Repeat this until you've built three layers total. Top each with a small basil leaf, then another wonton wrapper. Finish each cupcake with a spoonful of meat sauce, a little shredded mozzarella and pinch of grated Parmesan.
- Pop them into the oven and bake for 20 minutes. When time's up, resist the temptation to eat them right away or else you'll burn your mouth! Let them rest on the counter for about 10 minutes, and they should slip out of the muffin tin easily. Top with more shredded basil if you like.
LASAGNA CUPCAKES
Italian cupcakes.
Provided by Kimberley Piper
Categories World Cuisine Recipes European Italian
Time 45m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Prepare muffin cups with cooking spray.
- Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; season with salt and pepper. Drain and discard grease from the beef.
- Cut wonton wrappers into 2 1/4-inch circles with a biscuit cutter. Press one wonton into the bottom of each muffin cup. Sprinkle even amounts of Parmesan cheese, mozzarella cheese, and ricotta cheese into each muffin cup; top each portion with even amounts of ground beef and pasta sauce.
- Divide 1/2 cup Parmesan cheese, 1/2 cup mozzarella cheese, half the ricotta cheese, 1/2 the ground beef mixture, and 1/2 cup pasta sauce, between the muffin cups and layer, respectively, atop the wonton wrapper; repeat layering with remaining wonton wrappers, 1/2 cup Parmesan cheese, 1/2 cup mozzarella cheese, remaining ricotta cheese, remaining ground beef, and remaining pasta sauce. Top the 'cupcakes' with remaining Parmesan cheese and mozzarella cheese.
- Bake in preheated oven until edges of 'cupcakes' are browned, 18 to 20 minutes; let cook in tins for 5 minutes before running a knife around the edges of the cupcakes to loosen the edges to remove. Garnish with fresh basil to serve.
Nutrition Facts : Calories 199.5 calories, Carbohydrate 13.8 g, Cholesterol 34.9 mg, Fat 9.4 g, Fiber 0.8 g, Protein 14.2 g, SaturatedFat 5.2 g, Sodium 495.3 mg, Sugar 2.2 g
LASAGNA CUPCAKES WITH PESTO
Fun Finger Food! No need to boil noodles to make this easy peasy individual wonton lasagna. I just made Recipe #308716 with many changes and wanted to post this recipe as I made it. I used the Texas size cupcake pan. They are 6 large in one pan. Not the twelve. I'll be on the Cooking channel March 20th at 9:00 making these!
Provided by Rita1652
Categories One Dish Meal
Time 45m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F.
- Brown meat in a dry hot pan stirring to break up meat.
- Meanwhile add oil to a pan just to barely cover bottom. Add the peppers, mushrooms, onions, and garlic saute about 5 minutes just until onions are translucent.
- Add the browned beef to the veggies mixture and toss in the pesto sauce. Set aside.
- Remove 3 tablespoons of each of the grated cheeses placing in a bowl, mix to combine, set aside.
- Mix the remaining cheese mixture ingredients together. Set aside.
- Brush cupcake pans with olive oil or spray with a non stick spray. Garlic oil is yummy!
- Start to layer the lasagnas, starting with the wonton wrappers, cheese, meat mixture, repeat till all ingredients are used.
- Pressing each wonton to spread the mixture throughout each layer.
- Top each cake with the cheese mixture that you set aside.
- Place on a cookie sheet pan and bake 20 minutes.
- Remove from oven and let rest for 10 minutes.
- Garnish with tomato and basil leaf.
Nutrition Facts : Calories 348.5, Fat 14.5, SaturatedFat 7.8, Cholesterol 87.2, Sodium 555.2, Carbohydrate 32.8, Fiber 1.7, Sugar 2, Protein 20.9
LASAGNA CUPCAKES WITH PESTO SAUCE
I got this from food.com. This isn't a weight watcher recipe. However, I always like putting the weight watcher points for me,regardless of how high they are. Weight Watcher Points: 35 (6 each)
Provided by Krystal McDow
Categories Meat Appetizers
Time 45m
Number Of Ingredients 17
Steps:
- 1. Preheat oven to 350 degrees F.
- 2. Brown meat in a dry hot pan stirring to break up meat.
- 3. Meanwhile add oil to a pan just to barely cover bottom. Add the peppers, mushrooms, onions, and garlic saute about 5 minutes just until onions are translucent.
- 4. Add the browned beef to the veggies mixture and toss in the pesto sauce. Set aside.
- 5. Remove 3 tablespoons of each of the grated cheeses placing in a bowl, mix to combine, set aside.
- 6. Mix the remaining cheese mixture ingredients together. Set aside.
- 7. Brush cupcake pans with olive oil or spray with a non stick spray. Garlic oil is yummy!
- 8. Start to layer the lasagnas, starting with the wonton wrappers, cheese, meat mixture, repeat till all ingredients are used.
- 9. Top each cake with the cheese mixture that you set aside.
- 10. Remove from oven and let rest for 10 minutes.
- 11. Garnish with tomato and basil leaf.
BAKED PESTO LASAGNA
Provided by Regina Schrambling
Categories dinner, main course
Time 1h30m
Yield 8 servings
Number Of Ingredients 14
Steps:
- Boil the noodles in well salted water until al dente. Drain well, and lay all the strips out to dry on paper towels.
- Wash basil leaves well in several changes of water. Blanch in boiling water just until limp. Using a slotted spoon, immediately plunge into ice water to cool. Drain again and squeeze dry. Place in blender with parsley, garlic and oil, and purée until smooth. Season with pepper to taste, and set aside.
- Melt the butter in a heavy saucepan over low heat. Whisk in the flour until smooth and cook, stirring, 2 to 3 minutes. Slowly whisk in the half-and-half. Raise heat and cook, whisking, until thickened and smooth. Stir in the Parmigiano. Let cool slightly, then stir in the pesto until completely blended.
- Heat the oven to 325 degrees. Liberally butter the bottom and sides of a 9-by-13-inch baking dish. Spoon a little of the pesto sauce over the bottom of the pan. Line with 3 strips of the noodles. With a rubber spatula, top each strip evenly with sauce. Sprinkle with about a quarter of the mozzarella and Monterey Jack. Repeat with three more layers, using all the noodles, and most of the sauce and cheese. Pour all the remaining sauce over, smoothing the top, and sprinkle with the remaining cheese.
- Cover pan tightly with foil, and bake 20 minutes. Let stand 5 minutes before serving.
Nutrition Facts : @context http, Calories 630, UnsaturatedFat 22 grams, Carbohydrate 27 grams, Fat 47 grams, Fiber 1 gram, Protein 24 grams, SaturatedFat 23 grams, Sodium 572 milligrams, Sugar 4 grams, TransFat 0 grams
LASAGNA CUPCAKES
I love these. You can make them fancy for your next dinner party or simple for the kids. They are so fun to do and great to make a day or so ahead. You can use any fillings you like. I prefer hamburger meat but you could use anything from spinach to sausage. I haven't had luck in finding round wonton wrappers to I cut the square ones and then line my cupcake pan. When you are done layering you can pipe ricotta on top to make it look like a real cupcake....I don't do that and found it is just as good.
Provided by KTLynn
Categories Meat
Time 20m
Yield 8 cupcakes
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F.
- To start the lasagnas: Cook hamburger meat, season to taste, drain.
- Reserve 8 tablespoons of Parmesan and 8 tablespoons of mozzarella-this will be the topping. The remaining cheese will be used in the lasagnas (note you can vary the amount of cheese to taste keeping in mind that the parmesan is salty, the mozzarella is sweet as well as salty and helps to hold the lasagnas together, and the ricotta is sweet and creamy).
- Start assembling the lasagnas. 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 meat and a spoonful of sauce. Repeat layers of wonton wrappers, cheeses, meat and sauce, creating 6 layers in all, and ending with sauce. Sprinkle each lasagna with reserved Parmesan and mozzarella.
- Bake until the lasagnas are nicely browned, about 20 minutes. Serve warm garnished with cherry tomatoes and basil leaves.
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