Cupcake Lasagna Recipe
Mother's Day Recipes and Menus
Tomato Sauce, recipe follows
2 Tablespoons extra-virgin olive oil
2 cloves garlic, peeled
1 pinch red pepper flakes
1 lb. fresh spinach, chopped finely
1/2 small lemon, juiced
1 pkg. round wonton wrappers
8 oz. mozzarella, grated
3 oz. Parmesan cheese, grated
4 oz. ricotta cheese
8 cherry tomatoes, for garnish
8 small basil leaves, for garnish
Prepare tomato sauce. Preheat oven to 375°. For the lasagna, heat oil in large skillet over medium-high heat. Add garlic and red pepper flakes. Cook, stirring frequently, until garlic is golden, about five minutes. Remove and discard garlic. Add spinach, a handful at a time, and stir-fry until it wilts, about three minutes. Add lemon juice, then transfer the spinach to a colander set over a bowl to drain. Reserve 8 Tablespoons of Parmesan and 8 Tablespoons of mozzarella—this will be the topping later.
To assemble the lasagna, line each section of an 8-cup nonstick muffin pan with a round wonton wrapper. Put a little Parmesan, a little mozzarella, and a little ricotta into each mold. Top with a little spinach and a spoonful of sauce. Repeat layers of wonton wrappers, three cheeses, spinach, and tomato sauce, creating six layers in all, and ending with sauce. Sprinkle each with reserved Parmesan and mozzarella on top.
Bake until nicely browned, about 20 minutes. Add basil leaves for garnish.
Recipe from Razzle Dazzle Recipes
All graphics by Debbie