Now that I am Italian by marriage I feel the need to start making rich lasagnas, bolognese, and meaty pizzagaina. However, I’m a simple lady and the thought of all that meat, eggs, and ricotta kind of make me ill. I’m a bad Italian, I know. The following recipe would probably make my in-laws balk too. It’s a simplified, light lasagna alternative. It’s beyond easy to make, yummy hot or cold, and great to serve at a party. And it was inspired by Aarti Sequiera.
Kim’s Lasagna Cupcakes
1 package wonton wrappers
1.5 jars of your favorite red sauce
2-3 cups shredded mozzarella cheese
2 cups ricotta cheese
1 cup parmesan cheese
Italian seasoning to taste, I probably used 1 tbsp. or so
2 handfuls of basil chiffonade
Start by spraying down your muffin tin pan with nonstick spray. Lay two wonton wrappers down per cup so they overlap on the bottom. Press them into the cups to minimize leakage.
Add one teaspoon of ricotta in the bottom of each cup.
Sprinkle as much Italian seasoning as you like over the ricotta.
Spoon one teaspoon of red sauce over the ricotta.
Sprinkle about a tablespoon of shredded mozzarella cheese over the sauce.
Place one wonton wrapper over the top and press down slightly to adhere it to the cheese and sauce.
Spoon on one more teaspoon of red sauce.
Sprinkle half of your fresh basil over the top.
Sprinkle another teaspoon of shredded mozzarella cheese over the sauce and basil.
Lastly, sprinkle a little parmesan cheese over the very top to create a nice crust.
Bake on 350 degrees for 20 minutes until the edges are crispy, the tops are brown, and everything is melted.
Sprinkle the rest of your fresh basil over the top and serve!
These are perfect for a party, little portions that kids will love, or to make in bulk and take one or two to work for lunch.