How to Make Lasagna Cupcakes?

Answer 1

You know how popular cupcakes have become in the last few years. We'll they aren't losing in popularity as much as they're branching out -- from sweet to savory. On the East Coast, one of the newest trends in divine dining is the lasagna cupcake, and nothing could be easier. This tasty tidbit is a pasta lined cupcake tin filled with your favorite lunch fare. You can try a marinara filling with cheese and ground beef, opt for mashed potatoes and gravy, or go for something a bit more exotic, like tamales (with strips of corn tortillas), stroganoff or mac and cheese. The idea is simple and works great with leftovers.

Here are some important tips you'll want to pay attention to:

Always coat the cupcake tins with non-stick cooking spray.

Place your tins in the center rack of your oven.

You can usually cook a six cupcake tin for around 30 minutes and 350 degrees F. If you have very dense cupcakes, like a shepherd's pie variety filed with ground beef and mashed potatoes, it may take a couple of minutes longer.

Line tins with pasta, bread slices, corn tortillas, flour tortillas or eggroll wrappers

To avoid scorching the top, cover the tin with aluminum foil during the last five minutes of cooking.

If you cook (or make your own) lasagna noodles, drain them and let them dry out on your kitchen countertop of ten minutes before placing them in the cupcake molds.

Overlap noodles to avoid drips if you aren't using sheets large enough to cover the entire mold.

Keep fillings on the dry side to avoid a saggy, soggy bottom.

Lasagna Cupcake Recipe

This simple lasagna cupcake will get you started:

Ingredients

18 Eggroll wrappers (Six whole wrappers and 12 sliced in half)

1 1/2 cups thick marinara sauce

1/2 Ricotta cheese

1/2 cup Parmesan cheese

3/4 cup grated mozzarella cheese

1/2 cup cooked (or canned) mushrooms (patted dry)

8 oz. cooked and crumbled Italian sausage or ground beef

Cooking spray

Coat a six tin cupcake mold with cooking spray.

Add one whole eggroll wrapper to each mold. Press into place.

Blend Parmesan and mozzarella together in a small mixing bowl and place a thin layer in the bottom of each mold. Top with a tablespoon of marinara sauce.

Add a layer of mushrooms, sausage and a dollop of ricotta cheese

Dot with sauce

Add a half eggroll wrapper

Repeat layers until you've added four eggroll halves to each tin

Top with sauce and blended cheese.

Cook in the center rack of a 350 degree F oven for 30 minutes or until bubbling. Cool for five to ten minutes before removing from the tin. Serve immediately.

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