These stuffed lasagna cups are… well, what are they? An appetizer to add to the buffet with a thousand other savory little things like pinwheels, puff pastries and so much more? A main dish but you need to increase the serving because one cup is a bit lacking as a complete and filling main…
Anyway, besides defining the course of this savory recipe I have to say they are creamy and crunchy bites quite delightful (even my picky son loved them) and we finished them in no time!
I used ready-made egg sheets the ones for lasagna, to be clear, and added a very simple filling with ricotta mixed with pesto (I used the garlic-free one, which is more delicate and suitable for all palates), some quickly sautéed cherry tomatoes, and grated Grana cheese to complete the dish.
It’s a recipe that we can make in advance and bake just at the last minute, and I think it’s a nice idea for the upcoming holiday meals, especially for those like me, who have a cooking blog!
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I have opened a recipe channel open to everyone and free on WhatsApp, no notifications and no sound, which you can subscribe to by clicking on the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and every day you can read a sweet and a savory recipe!
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As always, I’ll leave you with a few other recipes for oven-baked main courses:
- Difficulty: Easy
- Cost: Economical
- Rest time: 5 Minutes
- Preparation time: 15 Minutes
- Portions: 6 cups
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for STUFFED LASAGNA CUPS
- 6 sheets egg pasta sheets for lasagna (to be divided into two parts)
- 8.8 oz cow's milk ricotta
- 1 teaspoon garlic-free pesto
- 6 cherry tomatoes (cut into small wedges)
- to taste grated Grana Padano cheese
- 2 tablespoons extra virgin olive oil
- to taste salt
- to taste pepper
- to taste basil
Tools for STUFFED LASAGNA CUPS RECIPE
#adv
- Baking Cups
- Baking Trays
- Pans
- Pastry Bags
FOR THE PREPARATION OF THE STUFFED LASAGNA CUPS RECIPE
I mix the ricotta with garlic-free Genoese pesto in a bowl and season the mixture with salt and pepper.
In a pan, I put a drizzle of extra virgin olive oil and add the washed cherry tomatoes cut into small wedges.
I let them sauté on a low flame for a few minutes, just long enough to make them softer and juicier.
and after lightly oiling the muffin or cupcake baking cups as you prefer, I place the two halves so they cover the bottom, even if disorganized. At least I like them that way, homemade and different from each other.
I put the filling in a pastry bag and divide it among the 6 stuffed lasagna cups then adding the sautéed and juicy cherry tomatoes.
I sprinkle the stuffed lasagna cups with grated cheese and bake at 375°F static mode for about 20/25 minutes but check that the tips of the egg sheet don’t burn too much.
to serve at the table, I add basil and once slightly warm, they are ready for the meal!
We can always vary the filling by adding cream cheese, diced vegetables stewed in a pan, sautéed mushrooms with béchamel or ricotta… in short, it’s an idea we can really modify and prepare according to our household tastes!
Enjoy your meal!
Annalisa
