- Yield 24 pieces
- Prep 35 minutes
- Cook 35 minutes
A kid-friendly, cupcake-sized update on classic lasagna.
"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
- 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
- 3 cups store-bought tomato sauce
- Nonstick cooking spray, for the pan
- 24 lasagna noodles
- 3 cups grated Parmesan
- 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.
- Transfer the sausage to a large bowl to cool slightly, then add the provolone and mozzarella and toss to combine. Set aside.
- To prepare the ricotta filling: In a large bowl, combine the ricotta, eggs, herb blend, basil, garlic, and salt and pepper. Set aside.
- To assemble: Preheat the oven to 350F.
- 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.
- 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.
- 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.
- 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).