Finally! A way to make Lasagna a portable, finger food. Lasagna Cupcakes! No utensils needed, you can just pick them right up and proceed to chow down! Of course, if you feel compelled to bring out your cutlery, don’t let me stop you. Serve them in whatever way makes you happy.
I was inspired to make these after seeing a post at thegirlwhoateeverything. I did make a few changes to her recipe however. Her cupcakes call for ground beef and I decided to go with Italian Sausage. She also used wonton wrappers in lieu of lasagna noodles. I must admit, I am intrigued by the use of the wonton wrappers, and may give that a try next time I make these. ( and oh yes, I will be making them again) The wonton wrappers might prove a bit easier to work with. I bought fresh, refrigerated, fresh lasagna noodles and held them over steam from a boiling pot of water to soften them up a bit and then used a cookie cutter to cut out circle shapes to line each muffin well.
If you don’t like having to fiddle around with things, this recipe might not be for you. Or perhaps the wonton wrapper method might suit you better. (you will need 24 wrappers for this recipe) But if you have the patience to play around with the fresh pasta, you won’t be disappointed with the results. I assembled these little gems early in the day and refrigerated them until I was ready to prepare dinner later that evening. Then I just popped them into the oven and 20 minutes later, they were bubbling hot perfection, crispy pasta noodles on the outside, filled with layers of spicy italian sausage sauce and three types of gooey cheeses. Yum, yum, yum!!!
recipe: inspired by the girlwhoateeverything
Yield: 12 cupcakes
- 1 cup marinara sauce (I actually used Arrabiata – I’ve mentioned previously that we like spicy! )
- 1 lb. Italian Sausage ( of course, we used “hot” but “mild” would be fine )
- 2 packages of fresh lasagna noodles
- 8 ounces shredded mozzarella
- 3 ounces Parmesan Cheese
- 4 ounces Ricotta Cheese
- Basil to garnish
Preheat oven to 375° F. Spray Muffin tin with cooking spray. Put sauce pan of water on to boil.
Brown the sausage and season with salt and pepper to taste. Drain. Add the marinara sauce and stir to combine.
Remove one sheet of lasagna noodles and hold over steam from boiling water to soften slightly. Using a 4″ cookie cutter, cut circle shaped pieces and fit them gently into the muffin tins, covering the bottom and sides of the muffin wells. Reserve the noodle scraps for later layers.
Start layering the lasagna cupcakes. Start with the sauce/sausage mixture. Place approximately 1 Tablespoon in each well. Place 1/2 tablespoon ricotta cheese on top of the meat mixture. Continue layering with a sprinkle of parmesan and mozzarella cheese.
Using a 2″ cookie cutter and some of the reserved lasagna noodle scraps, cut circles of noodle to layer in next. Repeat the layers, ending with the parmesan and mozzarella cheese.
Bake for 20 minutes or until edges are browned. Remove from oven and let cool for 5 minutes. To remove use a knife to loosen the edges and then gently slide each cupcake from the tin.
Garnish with basil and serve.