Lasagne Cupcake with Zucchini Flowers, Cherry Tomatoes and Ricotta, cooked in an air fryer, are individual portions made from fresh pasta sheets assembled in muffin tins. An original alternative to the classic tray-baked version, quicker and more practical to prepare and cook, without béchamel and classic ragù, but with a filling that is both delicate and flavorful: zucchini flowers, ricotta and roasted cherry tomatoes.
With this tasty recipe you’ll discover, in every bite, alternating textures that are sometimes soft and creamy and sometimes crisp and fragrant. My Lasagne Cupcakes are perfect for a family Sunday and, with these seasonal ingredients, ideal for Easter lunch, but also for an Easter Monday picnic since they’re easy to transport.
Lasagne are a dish that always pleases everyone and can be made in many variations, both in a baking dish and as single portions like Lasagna Bundles and Lasagne Roses.
These Lasagne Cupcakes with Zucchini Flowers, Cherry Tomatoes and Ricotta can be cooked either in an air fryer or in the oven, but now let’s see how to prepare them.
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- Difficulty: Easy
- Cost: Budget-friendly
- Preparation time: 15 Minutes
- Cooking time: 8 Minutes
- Portions: 10 cupcakes
- Cooking methods: Air fryer, Electric oven
- Cuisine: Italian
- Seasonality: Spring, Summer, Easter
Ingredients
Ingredients for 10 lasagne cupcakes
- 14 oz datterino tomatoes (or piccadilly or cherry)
- 2 tbsp extra virgin olive oil
- to taste dried oregano
- to taste salt and pepper
- 1 tbsp sugar
- 3.5 oz zucchini flowers
- 1 clove garlic
- 4 fillets anchovy fillets in oil
- to taste extra virgin olive oil
- 5 sheets lasagna sheets (thin, fresh)
- 1 2/3 cups cow's milk ricotta
- 4 tbsp Grana Padano, grated (plus 1 tbsp to sprinkle on top)
- to taste salt and pepper
- A few sprays oil
Tools
What you need to prepare the Lasagne Cupcakes with Zucchini Flowers, Cherry Tomatoes and Ricotta
- 1 Bowl
- 1 Air fryer
- 2 Paper towels sheets
- 1 Small saucepan
- 1 Cutting board
- 1 Knife
- 1 Air fryer
- 10 Muffin tins
Steps
How to prepare the Lasagne Cupcakes with Zucchini Flowers, Cherry Tomatoes and Ricotta in the Air Fryer
After washing and drying the datterino tomatoes, halve them and transfer them to a bowl. Season with extra virgin olive oil, oregano, salt and pepper and mix well. Place them in a baking dish cut-side up and sprinkle with sugar.
Cook at 356°F for 15 minutes. Once ready, set aside.
Now move on to the zucchini flowers. Remove the stem and the pistil by opening them very gently. Clean them with a paper towel dampened with water, both inside and out.
Cut them into thin strips.
In a small saucepan over low heat, dissolve the anchovy fillets with a clove of garlic and a drizzle of extra virgin olive oil.
Remove the garlic clove and add the sliced zucchini flowers. Stir and cook over low heat for a few minutes. Do not add salt.
Now add the ricotta to the zucchini flowers, the grated Grana (or Parmesan), pepper and some of the datterini. Keep a few for garnishing the cupcakes. Now you can adjust the salt to taste.
Take the muffin tins and lightly grease them with a little oil. Take one lasagna sheet and cut it into 4 pieces. Place the first lasagna piece into the cup, pressing it well into the bottom, and add some ricotta filling.
Cover with another piece of lasagna and add more filling this time, a bit more generous. Repeat the sequence for all molds.
Once assembly is complete, top with the reserved datterini and sprinkle with grated Grana or Parmesan. Spray the surface with a little oil and cook them placed on the rack at 338°F for 8 minutes.
The cupcakes are ready as soon as the edges of the pasta sheet are golden.
Remove the cupcakes from the molds and serve. They’re delicious!
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Variations for the Lasagne Cupcakes
You can use cherry tomatoes or piccadilly tomatoes instead of datterini; in that case cut them into quarters. You can replace cow’s milk ricotta with sheep’s ricotta.
Tips for baking the Lasagne Cupcakes in the oven
Bake in a preheated oven at 392°F for about 15–20 minutes or until golden.
Storage of the Lasagne Cupcakes
You can store the lasagne cupcakes in the refrigerator in their molds covered with aluminum foil for one day.
Lasagne Cupcakes can be prepared in advance and baked the next day, already placed in their cups ready to go into the oven.
If you have leftovers you can reheat them in the air fryer at 302°F for 5 minutes, letting them come to temperature a bit before reheating.
