Lasagna Cupcakes

  • Yield 24 pieces
  • Prep 35 minutes
  • Cook 35 minutes

A kid-friendly, cupcake-sized update on classic lasagna.

Savory Bites Lasagna Cupcakes

"The portability of these mini lasagnas makes them perfect for neighborhood potlucks." — Hollis Wilder, author of Savory Bites: Meals You Can Make in Your Cupcake Pan

Ingredients

Sausage:
12 ounces sweet Italian sausage, casings removed
7 ounces Provoline cheese, cut into 1/4-inch dice
1 1/2 cups shredded Mozzarella
Ricotta Filling:
3 cups whole-milk ricotta
2 large eggs, slightly beaten
1-2 tablespoon Italian herb blend, or a combination of oregano, thyme, savory, chervil and rosemary
2 tablespoons chopped fresh basil leaves OR 2 tablespoons basil paste from tube
3 medium cloves garlic, crushed to a fine paste OR 2 tablespoons garlic paste from tube
1 pinch coarse salt and ground black pepper
Assembly:
3 cups store-bought tomato sauce
Nonstick cooking spray, for the pan
24 lasagna noodles
3 cups grated Parmesan

Instructions

  1. To prepare the sausage: In a medium nonstick skillet over medium heat, cook the sausage, breaking it up with a wooden spoon, until it is browned and crumbled, about 12 minutes.
  2. Transfer the sausage to a large bowl to cool slightly, then add the provolone and mozzarella and toss to combine. Set aside.
  3. To prepare the ricotta filling: In  a large bowl, combine the ricotta, eggs, herb blend, basil, garlic, and salt and pepper. Set aside.
  4. To assemble: Preheat the oven to 350F.
  5. Bring a large pot of salted water to a boil. Add the lasagna noodles and cook until al dente, about 10 minutes. Drain the noodles, rinse them under cold water, and drain them again.
  6. Spray the wells of two 12-well classic cupcake pans with nonstick cooking spray. Lay one lasagna noodle evenly over each well and press down to form a cu pfor the fillings. Layer 2 tablespoons of the sausage mixture, 2 tablespoons tomato sauce, and 2 tablespoons ricotta filling in each well. Fold one end of each noodle over to seal in the fillings and top it with 2 more tablespoons of sauce. Fold the other end of the noodle over to seal, and sprinkle 2 tablespoons of Parmesan over each lasagna. Bake until golden and bubbling, about 35 minutes.
  7. Let the lasagnas cool in the pan for 10 minutes, then loosen the sides of each lasagna with a table knife and invert the lasagnas onto a sheet pan. Serves the lasagnas individually, right side up.
  8. Store the lasagnas in an airtight container in the refrigerator for up to 5 days. To reheat, fill the bottom of an ovenproof dish with 1/2 inch of tomato sauce and place the pies in the sauce. Cover with tin foil and reheat at 350F for 15 minutes.

Reprinted with permission from Savory Bites: Meals You Can Make in Your Cupcake Pan (Stewart, Tabori & Chang, 2013).

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