MAIN DISH: VEGETARIAN
Lasagna Cupcakes:
Follow Marco Polo from Italy to China, and back
Contributed by Vitaly Napadow
Director, Center for Integrative Pain NeuroImaging (CIPNI)
Associate Professor, HMS
Servings: ~12
Ingredients
3” wonton wrappers ricotta cheese
Grated parmesan cheese, divided
Thawed frozen spinach
Eggs
Salt & pepper
tomato sauce
grated mozzarella
Fresh basil leaves, chopped
Method
1. Preheat oven to 375 degrees.
2. Place a wonton wrapper on the bottom of each cup of a standard
muffin tin.
3. In a medium bowl, combine ricotta, 1⁄2 of the parmesan cheese,
spinach (squeeze as much liquid as possible), eggs, salt and
pepper.
4. Place ricotta mixture into a piping bag. Pipe a small dollop, about
2 teaspoons, of ricotta cheese mixture on top of the wonton
wrapper in each cup. On top of the ricotta mixture, sprinkle a little
parmesan and mozzarella cheese and a small scoop, about 1
teaspoon, of tomato sauce, filling the cupcake tin 1⁄2 full. Repeat
once more.
5. Lay another wonton wrapper on top, 2 teaspoons of ricotta filling,
sprinkles of cheeses and 1 teaspoon of tomato sauce.
6. Once completed, sprinkle the top of each cup with remaining
parmesan and mozzarella cheese. Garnish with basil.
7. Bake for 8-10 minutes or until edges are brown. Remove from
oven and let cool for 5 minutes.
Lasagna can take a lot of time to make and is difficult for my rudimentary culinary
skillset. This serves up easy to make and even easier to eat little lasagna cupcakes.
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