Other

Lasagna Cupcake

Lasagna Cupcake

Lasagna Cupcake Recipe of 02-12-2015 [Updated on 09-08-2017]

Cupcake lasagna is a nice idea for a single portion appetizer or a choreographic first course, depending on how many cupcakes you serve your guests. These are small mini lasagna prepared and cooked in muffin molds, of which I have seen the photos on some American blogs. I preferred to prepare them very simply with a quick ragù, to which I gave a touch of novelty using crumbled sausage instead of minced meat, and a little béchamel with parmesan, but obviously they can be adapted to your tastes, possibly also making them in a lighter version, with vegetables and vegan bechamel. I am still here in Milan, yesterday in addition to meeting business contacts at the fair, I had the pleasure of meeting some misyan friends including Elisabetta and meeting Sammy again after a year. I have to admit, Milan enters my heart more and more! Girls, I leave you to my single-portion lasagna and I wish you a good day, I'm going to have another half day at the IAB and then I return home to Ely, kisses to those who pass by; *

Method

How to make cupcake lasagna

Start by preparing chopped onion and carrot and letting it dry in a pan with oil.

Also add the crumbled sausage and fry it.

Then add the tomato puree, season with salt and reduce for an hour.


Blanch the lasagna sheets in a large pot of boiling salted water, placing them gradually on a clean cloth.

Cut out the sheets to cover the buttered mold internally. The size depends on the size of the mold: the sheets must be long enough to let the edges of dough come out of the molds.

Cover the bottom with a couple of teaspoons of meat sauce.

Cut out some lasagna rounds that are suitable for the muffin tin: you will need 3 for each cupcake.

Add a round of puff pastry and then a layer of béchamel and parmesan.

Place another round of puff pastry on top and cover it with the ragù.

Close the cupcakes with a final round of dough, covering it with béchamel and parmesan.

Bake the cupcake lasagna in a convection oven preheated to 200 ° C for about 20 minutes or until the edges of the dough and the surface begin to brown.

Let it cool and then serve.


Vegetarian lasagna cupcake

Do you want a traditional dish to make more delicious? You can try the vegetarian cupcake lasagna! In addition to the vegetable variant that replaces the more classic Bolognese sauce, lasagna is served in single portions. By cutting the egg pasta into squares and also obtaining some discs of dough, you can form cute cupcakes to be cooked in the typical muffin mold! Inside each cupcake vegetable lasagna a creamy homemade bechamel sauce, and many vegetables stewed in a pan.
With this recipe serving vegetarian lasagna will be more fun and delicious, with many colorful cups that will light up your table even at parties! And to continue to amaze your guests, you can also prepare the sausage ragù variant of the cupcake lasagna together!


Lasagna cupcake with vegetables

  • Preparation: 15 minutes
  • Cooking time: 45 minutes
  • Total time 1 hour
  • People: 4 people

Ingrediants

  • 8 sheets of pasta, fresh
  • 500 g bechamel
  • 1 courgette, large
  • 8 asparagus
  • 100 g peas, ready-made
  • 80 g Parmesan, grated
  • 1 knob of butter
  • q.s. salt and pepper
  • q.s. nutmeg
  • q.s. extra virgin olive oil, for brushing

Method

Blanch the asparagus and cut the tips then cut the courgette into small chunks.

Put a nice knob of butter in a non-stick pan and then pour the diced courgettes, asparagus tips and peas, add salt and sauté in a pan for 3/4 minutes.

Prepare the bechamel seasoned with salt, pepper and nutmeg. (bechamel with 500 g of milk, 50 g of butter and 50 g of flour, salt and pepper).

Cut the sheets into squares of about 12x12cm then blanch them in hot water for 10 seconds to make them soft.

Brush a muffin mold with oil.
Cover the Muffin mold with two overlapping squares of dough.

Place a spoonful of béchamel, a generous spoonful of vegetables on the bottom of each basket, cover with more béchamel and a generous sprinkling of grated Parmesan.

Cook the lasagne in a static oven at 190 degrees for about 15 minutes.
Enjoy your meal!!

FIND THE VIDEO RECIPE ON MY STORIES HIGHLIGHTED ON INSTAGRAM

If you redo one of my recipes, take a photo, use the hashtag #lericettedimammagy, follow me here mom_gy and you will be part of my gallery on Instagram!

See you soon and only good things to all!

Leave a comment Cancel Reply

Mom Gy - Germana Busca

I am a blogger and musician but my passions are cooking, hands dirty with flour and the smell of cake!


Recipe Summary

  • 5 ounces spinach - rinsed, stemmed, and dried
  • 2 eggs
  • ⅝ cup semolina flour
  • 1 teaspoon salt
  • 1 ½ cups all-purpose flour
  • 2 tablespoons butter
  • 2 slices bacon, diced
  • 1 carrot, diced
  • 1 stalk celery, diced
  • 1 onion, diced
  • 3 ½ ounces lean ground pork
  • 3 ½ ounces lean ground beef
  • 3 ½ ounces minced ham
  • 2 tablespoons tomato paste
  • 1 teaspoon dried oregano
  • 1 cup beef stock
  • salt and pepper to taste
  • 3 ½ ounces chicken livers, trimmed and chopped
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 2 cups warm milk
  • 1 pinch salt
  • 1 pinch ground nutmeg
  • 1 ⅔ cups grated Parmesan cheese
  • 1 pint ricotta cheese
  • 3 tablespoons butter

For the pasta dough: Steam the spinach in a steamer or over boiling water until bright green, 2 minutes. Squeeze to remove excess moisture and process in a food processor to make a paste. Combine spinach with eggs, semolina, and salt and process until smooth. Stir in enough of the flour to make a smooth dough. Knead briefly, cover and set aside.

For the ragu: In a large skillet, melt butter over medium-high heat. Saute bacon, carrot, celery and onion until onion is translucent. Stir in ground pork, ground beef and minced ham, and cook until browned. Stir in tomato paste, oregano and beef stock. (Reserve the chicken livers for later.) Season with salt and pepper, reduce heat to low, cover and simmer 20 minutes.

For the bechamel: While the ragu is simmering, combine 2 tablespoons butter and 2 tablespoons flour in a medium saucepan over medium-low heat. Whisk to make a roux. Remove from heat, let rest one minute, then whisk in warm milk. Return to heat, simmer 10 minutes, stirring constantly, until thickened. Season with salt and nutmeg. Remove from heat.

To cook pasta: Bring a large pot of lightly salted water to a boil. On a floured surface, divide pasta dough into three portions. Roll each portion out to a thin sheet. Have ready an ice water bath. Cook each sheet 3 minutes in the boiling water remove from the boiling water and dip in the ice water drain and dry on a clean, dry cloth.

To finish the ragu: Stir the chicken livers into the simmering sauce. Cook 1 minute, remove from heat and set aside.

Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13 baking dish.

To assemble lasagna: Place one pasta sheet in bottom of prepared baking dish. Spread one-third of the ragu, one-quarter of the bechamel, one-third of the ricotta, and one-quarter of the parmesan over the pasta. Repeat layers twice. Top with remaining bechamel and parmesan and dot with butter.


Lasagna cupcake recipe recipe

Lasagna recipe cupcake recipes, you will love. Choose from hundreds of recipes on Lasagna Cupcake Recipe, quick and easy recipes to prepare. Prepare the ingredients and you can start cooking Cupcake Lasagna Recipe. Have fun discovering new dishes and foods of the best Lasagna cupcake recipes recipes of Italian and international cuisine. Enjoy your meal!


Lasagna cupcake recipe

Lasagna cupcake recipes you will love. Choose from hundreds of Lasagna cupcake recipes, quick and easy recipes to prepare. Prepare the ingredients and you can start cooking Lasagna cupcakes. Have fun discovering new dishes and foods of the best Lasagna cupcake recipes of Italian and international cuisine. Enjoy your meal!


Lasagna cupcake

For this Sunday I tried to prepare a recipe by Sonia di Giallozafferano: cupcake lasagna. I liked the idea of ​​single portions of lasagna and I liked the idea of ​​combining it with the shape of cupcakes that I usually make desserts.

For the pasta I used the ready-made one and the béchamel I prepared myself following this recipe

Ingredients for 6 cupcakes:

6 sheets of egg pasta (I used the dry ready ones)
About 300 grams of meat sauce (I was lucky enough to have it ready made by my boyfriend's mother)

bechamel with the quantities shown in this recipe
grated cheese

Method

I blanched the pasta to be able to cut it with the pastry cutter
Greased the molds and started cutting some discs and strips of dough. I cperto with the base the disk and with strips of dough the edges of the molds. I filled each mold with a spoonful of bechamel, one of meat sauce and a grated cheese. A second disk of pasta and another layer of béchamel, one of meat sauce and a grated cheese. I made cupcake lasagna the afternoon before so I just have to inform them the next morning.

For cooking I preheated the oven to 160 ° and I cooked them for 40 minutes

These single portions of cupcake lasagna are also convenient to freeze raw and take out in case of need (perhaps for a dinner with friends where you have to prepare more dishes, even a small portion of cupcake can suffice!)


Ingredients for cupcake lasagna

In a saucepan, brown the onion and carrot.

Add the crumbled sausages and brown.

Deglaze with the white wine.

When it has evaporated, add the tomato puree and a little salt. Cook for about half an hour, leaving the lid slightly raised and stirring occasionally.

In the meantime, prepare the egg pasta. In a bowl, sift the flour, arrange in a heap and place the egg in the center.

Mix everything until you get a homogeneous mixture. Wrap in plastic wrap and let it rest for thirty minutes at room temperature.

Roll out the dough with a rolling pin or, even better, with the pasta machine. You will need to obtain a very thin, almost transparent sheet.

Obtain some squares a little bigger than the molds you are going to use, I made 7 of them.

And of the discs, a little smaller than the diameter of the molds, I made 14.

Cook the sheets for a maximum of one minute in salted water. I cooked a few at a time and I added a little oil to the water, to prevent them from sticking together. As you lift them, place them on a plate or on a clean cloth, without overlapping them.

Grease the molds with a little oil and place the square sheets. It doesn't matter if they don't stick to the edges right away, you'll think about it after adding the filling.

Mix the sausage sauce with the bechamel.

Pour a little of the sauce into the cups and a little of the mozzarella.

Close with a disk and mash well, in this way the square sheets should begin to adhere well to the molds.

Continue alternating sauce and puff pastry, and finish with a little seasoning. Sprinkle with Parmesan, pepper and a drizzle of oil.

Bake in a preheated oven at 180 ° for about 20 minutes.

Let it cool before removing your cupcake lasagna from the molds.


Lasagna muffins

Cupcake lasagna are delicious lasagna prepared in single portions reminiscent of cupcakes. To make cupcake lasagna you need the typical ingredients of lasagna: fresh egg pasta, a tasty sausage ragout and delicate béchamel.
The difference is in the composition: instead of preparing a single lasagna, you will have to compose mini lasagna in a muffin or cupcake mold.
Cupcake lasagna is an original course to serve at the table or for an original buffet!

Start by buttering a 12 cupcake or muffin pan. Place a square of pasta in each shape of the mold and start composing the cupcake lasagna. First put a spoonful of béchamel and then one of tomato in each square of pasta and sprinkle with a spoonful of grated parmesan.

Continue with another layer, place the circles of dough in each cupcake and cover them with a spoonful of bechamel and a sprinkling of grated parmesan. Bake the cupcake lasagna in a preheated oven at 180 degrees for 25 - 30 minutes. Here they are ready to serve your mini cupcake lasagna ...


Nadia's Recipes



Ingredients: For 8 people
- 250 gr. of egg pasta for lasagna
- bechamel
- ragù
- 200 gr. of mozzarella
- 200 gr. of cooked ham
- 1 tablespoon of oil
- 30 gr. of butter
- 50 gr. of grated Parmesan cheese
- salt

Cook the lasagna in abundant salted water to which you have added a tablespoon of oil.
As soon as they are cooked, cool the pasta under a jet of cold water to stop cooking.
Pour a few spoonfuls of meat sauce on the bottom of a baking tray and cover with an even layer of pasta. Pour more ragù, then a layer of béchamel and finally some slices of mozzarella, pieces of ham and a sprinkling of Parmesan.
Make other layers until all the ingredients are used up, ending with flakes of butter.
Bake in the oven at 200 & # 176C for about 30 minutes.