Lasagna Cupcakes

I loved sharing these Lasagna Cupcakes at a potluck this weekend. Using wonton wrappers instead of lasagna noodles keep the lasagna cupcakes in tact, adds a nice crunch, and creates a gorgeous presentation. Plus, they are YUMMY!

 

 

 

 

 

Ingredients

Makes 12 lasagna cupcakes

Meat Sauce

• 1 lb. ground turkey
• 1 medium yellow onion, diced
• 2 cloves garlic
• 1 zucchini, diced
• 2 cups arugula, chopped
• 1 can of diced tomatoes (28-ounce)
• 1/4 cup of ketchup (I like to add ketchup for a little sweetness. Plus it is something I always have on hand)
• Season with freshly ground pepper and salt to taste

Ricotta Filling

• 1 cup ricotta cheese
• 1/2 cup mozzarella cheese
• 1/4 cup freshly grated Parmesan
• 1 tablespoon of milk
• 1 teaspoon of pepper

Wonton wrappers (Each cupcake uses 4 wonton wrappers so you need at least 48. Most packages come with 48 in them. Also, I used the square wrappers as opposed to the round ones.)

Basil leaves

Preheat the oven to 375 degrees.

To make the meat sauce… (I made the meat sauce one day ahead and reheated over the stove the day I assembled the cupcakes)

• In a large saute pan, heat a tablespoon of olive oil over medium heat. Add the onions, smashed garlic cloves, and a pinch of salt and saute until fragrant (2-3 minutes). You don’t want to brown them.
• Remove the garlic, add in the ground turkey, and cook for 3-4 minutes.
• Add the can of diced tomatoes, zucchini, arugula, and ketchup. Stir to combine.
• Simmer on medium heat uncovered for 15-20 minutes.

To make the ricotta filling, combine the ricotta, mozzarella, parmesan, milk, and pepper. (If making the same day as you make the meat sauce, you can do this step while the meat sauce is simmering).

To assemble the cupcakes…

• Spray the cups of a cupcake pan with non-stick spray.
• Place 1 wonton wrapper in each cup. Then, place about a tablespoon of meat sauce in each cup. Follow-up with about a tablespoon of ricotta filling.
• Then, cover with another wonton wrapper. Rotate the wrapper so that the corners are not on top of each other.
• Repeat this 2 more times so that you have built 3 layers in total. On the third layer, add a basil leaf.
• In each cup, top with the final wonton wrapper (the 4th one). Then, finish each cupcake with a scoop of meat sauce, shredded mozzarella, and and grated parmesan.
• Bake in the oven for 15 minutes.
• Let them rest for 5 minutes, garnish with chopped basil, place on your favorite platter, and serve!