These stuffed lasagna cups are …what are they? An appetizer to include in the buffet with a thousand other savory things like pinwheels, savory pastries and much more? A main course but you need to increase the dose because one cup is a bit scarce as a complete and filling main course…
Anyway, apart from defining the course of this savory recipe, I have to say that they are creamy and crunchy bites quite tasty (even the picky son liked them) and we finished them in a second!
I used ready-made egg sheets, those for making lasagna, to be clear, and added a very simple filling with ricotta mixed with pesto (I had the garlic-free kind and used this more delicate one, suitable for all palates), some cherry tomatoes quickly sautéed and grated Parmesan 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 cute idea for the upcoming Holiday meals that are looming, 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, here are some other recipes for baked main dishes:
- 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 in two parts)
- 8.8 oz cow's ricotta
- 1 teaspoon garlic-free pesto
- 6 cherry tomatoes (cut into small wedges)
- to taste grated Grana Padano
- 2 tablespoons extra virgin olive oil
- to taste salt
- to taste pepper
- to taste basil
Tools for STUFFED LASAGNA CUPS
#adv
- Muffin Cups
- Baking Pans
- Pans
- Pastry Bags
FOR THE PREPARATION OF THE RECIPE FOR STUFFED LASAGNA CUPS
I mix ricotta with garlic-free Genovese pesto and season the mixture with salt and pepper.
In a pan, I put a drizzle of extra virgin olive oil and add washed cherry tomatoes divided into small wedges.
I let them brown over low heat for a few minutes, just enough time to make them softer and juicier.
divide them and after barely oiling the muffin or cupcake cups as you prefer, I place the halves so that they cover the bottom even in a messy way, at least I like them like this, homemade and different from each other.
I place the filling in a pastry bag and divide it among the 6 stuffed lasagna cups, then adding the sautéed juicy cherry tomatoes.
I sprinkle the stuffed lasagna cups with some grated cheese and bake them at 375°F in a static mode for about 20/25 minutes, but check that the tips that protrude from the egg sheet do not burn too much.
serve at the table, I add some basil and when slightly warm they are ready for the meal!
We can always vary the filling by using robiola, diced vegetables stewed in a pan, sautéed mushrooms with béchamel or ricotta… in short, it’s an idea that we can really modify and prepare according to our home’s tastes!
Enjoy your meal!
Annalisa
