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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 Tablespoon.com 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:

Baked!

Close up!

366: Picture 73

Plated:

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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Calzones

So i bought some pizza dough with the intention of using it for making cheese calzones. I can’t order them at any of the pizza places around town so I thought I should make it myself.

I used whole milk ricotta cheese with a little garlic powder, parsley, salt and pepper, and parmesan cheese mixed in. I do it to taste so I don’t have any measurements. I split a pre-made pizza dough into 4 pieces and rolled out 2 of them and saved 2 of them. I rolled them thin and put a spoonful of ricotta cheese on each one and put some mozzarella cheese on top of that. I closed them up and baked them at 400F for 15 minutes or until they are golden brown and delicious. 😀 I made a romaine salad with oil and vinegar as a side dish as well.

 
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Posted by on September 15, 2009 in General Food, Meals!

 

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Pasta!!

Well, I made a pasta…thing tonight.

I cooked about half a pound of elbow macaroni and heated up some tomato sauce (Hunts – no flavors, just tomatoes) and doctored that up some with garlic and oregano + salt and pepper. When the pasta was done, I added the tomato sauce to it and about half of a 14oz container of ricotta cheese.  I also added some mozzarella and parmesan to it and heated it til the cheese melted.  It was delicious but there are no pics of it because it was just a quick supper.  It sorta looked like pasta with a pink sauce.

I haven’t been cooking lately.  Hopefully I can get one more meal in before we go up north again.

 
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Posted by on April 4, 2008 in General Food, Meals!

 

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