Lasagne Cupcakes
Ingredients
- Unrefined cold-pressed extra-virgin olive oil for greasing muffin tin
- ½ 15- ounce container of ricotta*
- Handful of grated Pecorino-Romano or Parmesan cheese
- 36 wonton wrappers about 3”square (see DF variation below)
- About 1 cup of marinara sauce
- About ½ pound shredded mozzarella
- Other options to add in the middle layers: cooked ground beef or turkey roasted baby eggplant or zucchini slices, sautéed spinach or kale, sautéed mushrooms (whatever you add must be pre-cooked)
Instructions
- Preheat oven to 350 degrees. Grease the cups of a 12-cup muffin tin.
- In a medium bowl, combine the ricotta and a handful of grated Pecorino/Parmesan. Set aside.
- Fit one wonton wrapper in the bottom of each cup.
- To each cup add 1 spoonful of sauce, 1 spoonful of the ricotta mixture, and a pinch of mozzarella. Top with another wonton wrapper, tucking in the tips.
- Repeat with remaining filling ingredients and top with a third wonton wrapper.
- Top the third wonton wrapper of each cupcake with a spoonful of sauce and a pinch of mozzarella.
- Bake until cupcakes are bubbly and cheese is melted and browned, about 18 to 20 minutes. Run a knife around the edges to loosen cupcakes from the muffin tin.
Notes
*To make these diary-free, use Kite Hill almond milk-based ricotta and skip the Parmesan and mozzarella.
To make these gluten-free, purchase Tinkyada GF lasagne noodles and boiled according to the package directions. Cut each noodle to fit the muffin tin and layer as this recipe instructs.
To make these gluten-free, purchase Tinkyada GF lasagne noodles and boiled according to the package directions. Cut each noodle to fit the muffin tin and layer as this recipe instructs.