Tag Archives: Cupcake

Lasagna Cupcakes

I was reading through my food blogs on Flipboard one night and I found a recipe for these lasagna cupcakes. I modified it a little bit because I have made lasagna quite a few times and I know what I like in it. The original recipe is from but I changed it so much that I am going to just re-write it in my own words here. I chose to use gyoza skins instead of wonton ones because they are already round. I liked the way they came out when I used them whole but they can also be cut to size to allow you to see the layers a bit better when you take the cupcake out of the liner to serve it. The gyoza skins end up being soft like regular noodles.  If you use a whole one, the top layer skin sticks out of the sauce just a little bit and becomes crunchy, just like the edges of a lasagna baked in a 9×13 pan!  I used my family’s classic ricotta mix from our lasagna recipe I have been making since I was a kid. The sauce, I kind of made up as I was going along but it is the basic meat sauce I always make really. I love these so much and I am currently dreaming up all the different recipes I can turn in to cupcakes now!

Lasagna Cupcakes
Makes 22 cupcakes

For the Sauce:
3 8oz cans no salt added tomato sauce
1/2 a large, yellow onion, diced
2 cloves garlic
1/2 tsp oregano
1 tsp fresh basil
1 tsp fresh parsley
1 lb ground turkey, browned
salt and pepper to taste

For the Filling:
1 8oz container ricotta cheese
a handful of grated Parmesan cheese
1 tsp garlic powder
1 tsp dried parsley
salt and pepper to taste

44 gyoza wrappers
mozzarella cheese, shredded

Preheat the oven to 350F.

To begin, brown the onions and garlic in a little bit of olive oil. While they cook, put the sauce into a medium saucepan. Add the onions and garlic to the sauce and use the same pan to cook the ground turkey. I seasoned the turkey itself with salt and pepper and a little bit of garlic powder as well but you don’t HAVE to do that. Once the turkey is done cooking, add it to the sauce as well. Let the sauce cook while you mix up the ricotta cheese and until you are ready to assemble. I left it for a good hour while I made dessert tonight. The longer it cooks on low, the better it will be.

Mix the ricotta, Parmesan, parsley, garlic powder, and salt/pepper in a bowl. Taste it. If it needs more of anything, you can add it now.

To assemble the lasagna cupcakes, line your cupcake pan with foil cupcake liners. I found these to be much easier clean up than spraying the pan itself and building them that way. Spray the liners with a little bit of cooking spray. Place one gyoza skin in the bottom of each well. Add a tablespoon or so of the meat sauce, then about a teaspoon of ricotta, then a sprinkle of mozzarella. Place another gyoza skin on top of that, then another teaspoon ricotta cheese, a tablespoon of sauce and another sprinkling of mozzarella. Bake in the oven for 20 minutes, until they are golden on top and bubbly.

When I got to the last 4, I ran out of ricotta cheese. Instead of ricotta, I layered gyoza, meat sauce, pepperoni slice, mozzarella, gyoza, meat sauce, pepperoni, mozzarella. These were a touch smaller than the other ones but still just as tasty! Now for the pictures.

In the beginning…

First layer, complete:


Close up!

366: Picture 73


I can’t wait to make some more of these to freeze for lunches. It is such a great idea that can be applied to a bunch of different recipes! I might actually do this with shepherd’s pie for tomorrow night’s dinner. Hope you enjoy!

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Posted by on March 13, 2012 in General Food, Meals!


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April Fool’s cupcakes!

Last night, I decided to do something different for April Fool’s day.  Usually you get a bunch of people pulling stupid pranks on their friends.  I didn’t want to do that.   I wanted everyone to be excited but puzzled when they saw my April Fool’s Joke and then once they realized the joke, be happy!

I went through my cupcake books because I remembered seeing a TV Dinner made of cupcakes. I found that and more! I seriously considered making the spaghetti and meatballs cupcakes from the same book, Hello Cupcake! by Karen Tack and Alan Richardson.  Then I opened up their second book What’s New, Cupcake? There I found what I thought would be the best cupcake for April Fool’s Day.  I went out yesterday and picked up the supplies I needed.  The recipes in the book call for various candies and I couldn’t find all of the exact things I needed. (apparently green nonpareils are hard to find in regular stores! I settled for Dark Green Sugar)  I ended up getting Starburst for the colored things like carrots and egg. I got Jelly Bellies for the peas. Airheads were the only green candies I could find so that is what makes up the broccoli. The cupcakes are vanilla with vanilla tinted frosting. I tried to take my time making them so that the details wouldn’t be lost.  Some of the other times I have made cupcakes from the books, I was in a hurry and something always came out off by a bit, which seriously made me angry. 😛 They took me around 4 hours from start to finish! 😀

Pork Lo Mein and Vegetable Fried Rice with Fortune Cookies for dessert (complete with fortunes!)

We put the Fortune cookies at the bottom of the Red Take Out boxes and delivered them to the guys working in the Halliburton office as well as, Ratalon’s family. Everyone thought they were adorable and said they were delicious as well! Score! 😀

Happy April Fool’s Day!!

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Posted by on April 1, 2011 in The Bakery!


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