Monday Munchies: Lasagna Cupcakes
When we think of cupcakes, we think of sweets and deserts 100% of the time, but that isn’t the case here. I came across this recipe and the Italian side of me forced me to read on. I’m going to give this one a shot this week and I think you should, too. - Tony
The ingredients are fairly simple:
Mozzarella, Ricotta, and Parmesan cheese, marinara sauce, meat (if you so desire), and wonton/gyoza wrappers. The key item here is the wrappers. The Asian wrappers are used for making wontons and potstickers most of the time, but here they replace the lasagna noodle. The difference between the wonton and gyzoa wrappers is that the wonton ones are square and the gyoza ones are round. I highly suggest the gyoza wrappers.
Spray or wipe the cupcake tin with olive oil for prevent sticking and add a little flavor. Put the wrapper in the tin and form it into a cup shape. Then a small dollop of pasta sauce. Ricotta cheese is next to add the traditional lasagna taste and texture. I then add a little Parmesan to bring out the flavor. One daughter doesn’t like meat, so her’s are cheese only. The other daughter gets a sprinkling of browned Italian sausage.
Once you filled in the first layer, gently press another wrapper in, forming another cup.
Once you’ve placed the second wrapper, repeat the filling as you see fit. Mine are split between cheese and sausage versions.
A bit of Mozzarella cheese on top of it all. I put a sprinkle of Parmesan on as well, as the saltiness brings out the flavor in the Mozzarella and I love Parmesan cheese.
I baked them for 20 minutes at 375ï¿½ F and then come out perfectly browned.
If you remembered to use olive oil, they should slide out easily with top crispy and the wrapper moist and tender.
You can do pretty much anything you want as filling from more meats to a vegan version. The key is using the wonton/gyoza wrappers as they make it simple and quick to do the prep.
Source: Cruft Box