LASAGNA CUPCAKES
I pinched this recipe from a blog on the internet early this morning. I happened to have all of the ingredients on hand and made them up. Quite easy and quickly done, I must say. Baked them and within 10 minutes they were gone!!! Guess I need to make them again! :)
Provided by Ann Ausich
Categories Meat Appetizers
Time 40m
Number Of Ingredients 9
Steps:
- 1. Preheat oven to 375degrees. Spray muffin tins with cooking spray
- 2. Brown the ground beef and season with salt and pepper to your taste. Add 1/2 finely diced onion and a minced clove of garlic
- 3. Press won ton wrappers into muffin tins. If you cannot find round ones, use the square ones and just trim the corners to make them "roundish."
- 4. Reserve 3/4 cup of the Parmesan and 3/4 cup of the mozzarella cheeses to finish the tops of your lasagna cakes. Start layering your cupcakes. Sprinkle a little parm on the top of the wrappers in the muffin tins; then a layer of ricotta cheese and then a layer of the mozzarella. Layer in a little of the meat mixture and top with a little of the pasta sauce. Repeat the layers once again.
- 5. Finally top with the reserved Parmesan and Mozzarella cheeses.
- 6. Bake for 18-20 minutes or until the edges are brown. Removed from oven and let cool for 5 minutes. To remove, run a knife around the edges to loosed and then pop out the lasagna cups. Fun & Fabulous
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.
CUPCAKE LASAGNA
Dweezil and Lisa love these Cupcake Lasagnas because you can customize each one - more sauce or more cheese, with or without spinach or even adding ground turkey or meat. They exemplify the Dweezil and Lisa's approach to food - you can make them as healthy or decadent as you prefer, and the individual size is perfect portion control. You can layer them traditionally or tint the ricotta cheese to create frosting with a cherry tomato and basil garnish to continue the deception. They freeze beautifully as well.
Provided by Food Network
Categories appetizer
Time 1h50m
Yield 8 servings
Number Of Ingredients 22
Steps:
- Prepare the tomato sauce.
- Preheat oven to 375 degrees F.
- To start the lasagnas: Heat the oil in a large skillet over medium-high heat. Add the garlic cloves and red pepper flakes. Cook, stirring frequently, until the garlic is golden, about 5 minutes. Remove and discard the garlic. Add the spinach, a handful at a time, and stir-fry until it wilts, about 3 minutes. Add the lemon juice then transfer the spinach to a colander set over a bowl to 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 spinach and a spoonful of sauce. Repeat layers of wonton wrappers, cheeses, spinach and sauce, creating 6 layers in all, and ending with sauce. Sprinkle each lasagna with reserved Parmesan and mozzarella. (The "cupcakes" can alternatively be topped with Pink Ricotta Frosting. (See Cook's Note.)
- Bake until the lasagnas are nicely browned, about 20 minutes. Serve warm garnished with cherry tomatoes and basil leaves.
- Heat the oil in a large saucepan over medium-high heat (it should coat the bottom of the pan, add a bit more if your pan is wide). Add the garlic cloves. Season with black pepper and cook, stirring frequently until the garlic is golden, about 5 minutes. Remove and discard the garlic. Lower the heat to medium and add the basil. Cook just until the basil wilts, then add the wine. Stir in the beef and vegetable bouillon pastes, then add the tomatoes and carrots. Simmer the sauce, stirring occasionally, until the carrots are soft and the sauce sweet, about 25 minutes. Discard the carrots. Season the sauce with salt and pepper then refrigerate or freeze until needed.
LASAGNA CUPCAKES WITH SAUSAGE AND MANGO CHUTNEY
Provided by Aarti Sequeira
Time 50m
Yield 12 cupcakes
Number Of Ingredients 16
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 cinnamon stick and whole cloves. Add the onion, sprinkle with a little salt and saute until softened but not browned. Add the garlic and saute until fragrant, about 1 minute longer.
- 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, 1/4 cup chopped 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 ricotta, 3/4 cup Parmesan, 3/4 cup mozzarella and mango chutney. Season with 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 tablespoon 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 3 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.
SPINACH LASAGNA CUPCAKES
These are great meatless, individual-serve lasagna cups.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h5m
Yield 6
Number Of Ingredients 11
Steps:
- Heat oven to 350°F. Spray 6 jumbo muffin cups with cooking spray
- Line each muffin cup with 2 lasagna noodle halves, crisscrossing over bottom of cup, coming up sides of cup. Spoon about 1 tablespoon pasta sauce over noodles in each cup.
- In medium bowl, mix spinach, ricotta cheese, oregano, garlic powder, salt and egg. Place about 1/2 cup spinach mixture over sauce in each muffin cup; top each with about 3 tablespoons pasta sauce, 1 1/2 tablespoons mozzarella cheese and 1 teaspoon Parmesan cheese. Cover with foil.
- Bake 35 minutes. Uncover; bake about 5 minutes longer or until cheese is melted. Let stand in pan 10 minutes; remove from pan, and serve immediately. If desired, serve with additional pasta sauce.
Nutrition Facts : Calories 340, Carbohydrate 33 g, Cholesterol 75 mg, Fat 1, Fiber 3 g, Protein 17 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 680 mg, Sugar 8 g, TransFat 0 g
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- 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.
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- In a large pan, cook the beef. Once the beef is cooked, add the mushrooms and zucchini, and cook until they have softened. Add the pasta sauce, and simmer for 10 minutes.
- While the meat is cooking, in a large bowl, mix the ricotta cheese, basil, Parmesan, salt, and pepper.
- Gently place one wonton wrapper into each cupcake cup. Spoon 1 tablespoon of the ricotta mixture into each wonton wrapper, then spoon 1 tablespoon of the meat mixture on top of the ricotta cheese mixture, and sprinkle shredded cheese over each cup.
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- 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.
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