Lasagna Cupcakes With Sausage And Mango Chutney
Serves: 6
Estell Schumm
1 January 1970
Based on User reviews:
52
Spice
34
Sweetness
46
Sourness
37
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
2 tbsps
Olive Oil1 medium
Onion (finely diced about 1 cup)4 cloves
Garlic (minced)1 cup
Tomato Paste3 cup
Ricotta (part-skim)1 cup
Mango ChutneyDirections:
1
Preheat the oven to 375 degrees F
2
For the meat sauce: In a large skillet over medium-high heat, warm the olive oil until it shimmers
3
Add the cinnamon stick and whole cloves
4
Add the onion, sprinkle with a little salt and saute until softened but not browned
5
Add the garlic and saute until fragrant, about 1 minute longer
6
Add the sausage, breaking up the clumps with your spoon
7
Cook until the sausage is no longer pink, 2 to 3 minutes
8
Stir in the tomato paste and cook 1 to 2 minutes
9
Add the crushed tomatoes, 1/4 cup chopped basil, as well as some salt and pepper
10
Stir to combine and simmer uncovered, for about 15 minutes, stirring every now and then
11
Allow the meat sauce to cool, about 15 minutes before building lasagna cupcakes
12
As the meat sauce is cooking, prepare the ricotta filling
13
For the ricotta filling: Stir together the ricotta, 3/4 cup Parmesan, 3/4 cup mozzarella and mango chutney
14
Season with lots of pepper, about a teaspoon and set aside
15
To assemble the cupcakes: Pull out your favorite cupcake pan
16
If your pan is not nonstick, spray the cups with cooking spray
17
Place a wonton wrapper in each cup
18
Don't worry if you're using square ones
19
Drop about 1 tablespoon of meat sauce into the bottom of each cup
20
Then add 1 teaspoon of ricotta filling
21
Then cover with another wonton wrapper, rotating it about 90 degrees so that the corners of the first wrapper and the second wrapper aren't right on top of each other
22
Repeat this until you've built 3 layers total
23
Top each with a small basil leaf, then another wonton wrapper
24
Finish each cupcake with a spoonful of meat sauce, a little shredded mozzarella and pinch of grated Parmesan
25
Pop them into the oven and bake for 20 minutes
26
When time's up, resist the temptation to eat them right away or else you'll burn your mouth! Let them rest on the counter for about 10 minutes, and they should slip out of the muffin tin easily
27
Top with more shredded basil if you like