Do you ever have the craving to make a meal that’s, well….kind of cute? That sounds weird, but I really believe food can be yummy and adorable at the same time. At least that was the idea when I started planning a menu for some gardening friends who were coming for lunch. Sadly, it’s not warm enough for the spring cooking we’re dreaming of, in fact the weather people are using the snow word. Still everyone is slightly tired of comfort food, casseroles, and hearty soups so what’s left but to do but offer something a little off the beaten path. That’s why we had cupcakes for lunch. Crazy idea? Maybe, but these were Lasagna Cupcakes. And it’s no spoiler alert to say that they were pretty cute and definitely delicious. Best of all my friends absolutely loved Lasagna Cupcakes – we all ate two!
One of my prized possessions is a cupcake pan from the old Becker’s Bakery. It was a gift from a friend who managed to purchase a few items as the 12th South bakery location was closing and knew I would just cherish that pan. Maybe this is just superstitious, but it seems that anything I make in it is delicious. I don’t limit this pan to cupcakes and love using it for mini quiches, and spanakopeta, little chicken potpies and even corndog corn muffins! So really, when you look at it that way, Lasagna Cupcakes were just a logical next step. They were easy to make with my cheater ingredient – wonton wrappers as noodles. A simple tomato sauce with Italian sausage, a filling put together in seconds in the food processor, a quick assembly and there you are – Lasagna Cupcakes. They baked in about twenty minutes and after “resting” for five minutes they popped right out of the pan. Now I’m thinking of an “All Cupcake Lunch.” Yum. Plus here’s an additional benefit – it’s really fun to tell people you’re making Lasagna Cupcakes. The bottom line is there are lots of reasons to try this recipe so pick one or two and give it a shot. The results will make this a fun addition to your recipe collection.
Ingredients
Sauce
1 lb Italian sausage – I used chicken sausage
1 Tbsp olive oil
1 small onion, chopped
2 cloves garlic, chopped
28 oz can diced tomatoes, undrained
1 small can tomato paste
¼ cup red wine
1 tsp each, oregano, basil,
½ tsp salt
Red pepper flakes to taste
1 pinch of sugar – about ½ tsp
Filling
¾ cup part skim ricotta cheese
½ cup Parmesan cheese
½ cup mozzarella cheese, plus ½ cup extra for topping cupcakes
½ tsp garlic salt (optional)
1 cup (about 2 handfuls) fresh spinach
For assembly: Wonton Wrappers
Directions
In a large saucepan, heat olive oil over medium high heat.
Add sausage and brown using spatula to break into pieces.
Add onion and garlic; cook about 5 more minutes to soften.
Add tomatoes, tomato paste, and wine.
Stir in oregano, basil, salt, sugar, and red pepper flakes.
Simmer sauce for 20 minutes, stirring occasionally.
While sauce is cooking combine all ingredients for the filling in a food processor and blend to combine, about 1 minute.
Preheat oven to 350 degrees.
Spray a cupcake pan with cooking spray.
Press one wonton wrapper into each cup.
Top each with a heaping Tbsp of sauce and a tsp of cheese mixture.
Top each cup with another wonton wrapper and repeat with sauce and cheese.
Add one more wonton wrapper, top with sauce and sprinkle with mozzarella cheese.
Bake for 15 to 20 minutes until filling is hot and cheese is melted.
Remove pan from oven and allow cupcakes to rest for 5 minutes before using a spoon to pop each cupcake out onto a serving plate.
