How was your weekend? We had a stat holiday here yesterday so I spent the weekend doing long weekend things – that is, absolutely no work and lots and lots of eating. Mike and I went to Costco, which is one of my favorite things to do, because samples. I love, love, love mini things and samples are (free!) mini bites. I’m the only sample lover in my house though. Mike’s not down with waiting in lines for tiny bites of food. It was a little (okay, a lot) crazy at Costco this week, so I skipped out on the samples too, which made me kind of sad, but then we went out for some banh-mi which is way better than samples, so I cheered up really quick.
I just don’t know what it is about mini things, but don’t you just love them? I think it’s some sort of weird gathering instinct where I get happy when I see an abundance of tiny foods as opposed to a huge item. Kind of how I would be mildly more attracted to a giant plate of wings as opposed to a whole roast chicken. But, really, let’s face it, I’d want both the plate of wings and the chicken.
If I had to choose between these cheesy, saucy, crunchy handheld two-bite mini lasagna cups and a giant pan of lasagna, I might freak out a little because I ALWAYS have choice paralysis when I have to choose between things I love. I might lean slightly towards the giant pan of lasagna though, but only because these little cups use wonton skins instead of pasta.
I do have to give bonus points to the mini lasagna cups because using fresh wonton skins instead of pasta make these two-bite wonders come together very quickly. You don’t need to boil any water and you get all those deliciously crispy crunchy cheesy edges that we all know are the best part of eating lasagna. If you’ve got leftover sauce in your fridge or freezer, you’re only 20 minutes away from stuffing your face with ALL the mini lasagnas.
Lasagna Cupcakes inspired by Can You Stay for Dinner
makes 6-8 individual lasagna cups
- oil to grease muffin tins
- 1 cup ricotta cheese
- 12-16 fresh wonton wrappers
- 1-2 cups of your favorite tomato based pasta sauce (I used some leftover bolognese
- 1 cup shredded mozzarella
- fresh basil leaves
Preheat the oven to 375°F. Lightly oil 6-8 wells of a mini muffin tin.
Press a wonton wrapper into the bottom of the muffin tin making sure to push the wrapper down and up the sides. Top with a small spoonful of ricotta, a spoonful of sauce, a bit of mozzarella, and a fresh basil leaf. Repeat with another layer.
Bake until cheese is melty, golden brown and delicious, about 12 minutes. Let cool slight, remove from the tins, top with fresh basil and enjoy!
Note: I could only get two layers into my mini tins, but if you can fit more layers in, go for it!