Make Our Lasagna “Cupcakes” with Ricotta Frosting and Basil Sprinkles. Then, Sit Back and Wait for the Cheers!

March 14, 2011 in Entrees, Vegetarian Entrees

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Lasagna Cupcakes with Ricotta Frosting and Basil Sprinkles

There is no better feeling as a home cook than having your kids clap their hands when you bring dinner to the table. I had this happen for a few dishes when my kiddos were little, and that always made my day. My whole week!

Tell them you are having cupcakes for dinner, then just sit back and wait for the cheering to begin!

Lasagna Cupcakes is one of those dishes that will bring cheers. You will hear cheers and clapping when you make these little cuties. And, don’t tell them how easy they are to make – just let them keep thinking you slaved all day long. Better yet, have kids join in the fun of making this simplified lasagna. Kids as young as 4 can help layer the ingredients in the muffin tins. Studies universally show that cooking and eating dinner with your kids results in happier, healthier kids – lower rates of depression, suicide, obesity, and much less likelihood of using drugs and alcohol. Really, shouldn’t we all be cooking with kids every day?

To simplify this recipe, I used round wonton sheets, making these a quick and flavorful dinner that is a snap to get on the table pronto – less than 20 minutes prep time. A perfect easy family dish for Meatless Monday!

And really:  ricotta “frosting” with basil “sprinkles.” What’s more fun than that for dinner?

LASAGNA CUPCAKES
with Ricotta Frosting and Basil Sprinkles

Serves 4 to 6

Prep time 20 minutes; Cook time 30 minutes

12 ounces round wonton wrappers
3 cups marinara sauce
4 ounces Parmesan cheese, grated ( about 1 1/2 cups)
8 ounces Mozzarella cheese, grated (about 3 cups)
10 ounces frozen chopped spinach, thawed
A little cooking oil spray
15 ounces low fat Ricotta cheese
4 ounces low fat cream cheese, softened
1 bunch fresh basil leaves, diced or cut in thin strips

Preheat oven to 350 degrees.

Spray lightly with oil 12 large sized muffin tins or 12 one-cup sized ramekins. Layer in the tins as follows: one round wonton; 1 tablespoon marinara sauce; 1 tablespoon Mozzarella cheese; 1/2 tablespoon Parmesan cheese. Repeat for a total of four layers per tin.

Place the spinach in a thin kitchen towel and squeeze out over the kitchen sink to remove moisture. Add 1 tablespoon spinach right after the sauce in the last layer, and then place one more round wonton on top.

Bake for 25 to 30 minutes, until cooked through and browned on top.

Remove from oven and let stand 5 minutes before removing from tins. To remove from tins, cut around outer edge with a knife and lift with knife and place on a serving plate.

Mix together the ricotta and cream cheese. Place mixture in a small zip top bag. Seal the bag and then cut a hole in one corner of bag. Squeeze ricotta on top of each lasagna cupcake, in a circular manner as you would a cupcake. Sprinkle basil leaves on top.

Serve immediately.

Other noteworthy mini lasagnas:

Mini Lasagnas, Technicolor Kitchen
Personal Sized Lasagna Verde, Healthy Happy Life
Lasagna Purses, Big Red Kitchen
Mac and Cheese Cupcakes, Framed Life
Sage Scented Mini Lasagnas, The Kitchen Sink
Lasagna Mini Quiches, Krista’s Kitchen
Grilled Sausage Mini Lasagna, Sarah’s Cucina Bella

– posted by Donna

Thanks for sharing!