Lasagna Cupcakes with Sausage & Mango Chutney

lasagna cupcakes
Photo: Matt Armendariz

How cute are these tiny lasagnas? They make for an enchanting and tasty bite-sized appetizer or a lovely little meal.

Ingredients

Makes 12 cupcakes

The Meat Sauce

  • 1 tablespoon olive oil
  • 1/2 medium onion, finely diced (about 1/2 cup)
  • 2 cloves garlic, minced (about 2 teaspoons)
  • 1 (1-inch) cinnamon stick
  • 2 whole cloves
  • Kosher salt
  • 1/2 pound mild Italian chicken sausage, casing removed
  • 1 (14-ounce) can crushed tomatoes
  • 2 tablespoons tomato paste
  • 2 tablespoons chopped fresh basil leaves (about 5 large leaves)
  • Freshly ground black pepper

The Ricotta Filling

  • 1/4 cup part-skim ricotta
  • 1/4 cup freshly grated Parmesan, plus more for topping
  • 1/2 cup shredded mozzarella, plus more for topping
  • 2 tablespoons prepared mango chutney
  • Freshly ground black pepper
  • 48 wonton wrappers
  • 36 small fresh basil leaves
  • Shredded fresh basil leaves, for serving (optional)

lasagna cupcakes with sausage and mango chutney

Directions

Step 1: In a large skillet over medium-high heat, warm the oil. When the oil is shimmering, add the onion, garlic, cinnamon stick, cloves and a big pinch of salt. Sauté until the onions and garlic have softened but not browned.

Step 2: Add the sausage and cook, breaking it up with your spoon, for 2 to 3 minutes, until the sausage is no longer pink. Stir in the tomatoes, tomato paste and basil, as well as some salt and pepper. Simmer, uncovered, stirring every now and then, for about 15 minutes. Allow the meat sauce to cool for about 15 minutes before proceeding (it will thicken slightly as it cools).

Step 3: Stir together the ricotta, Parmesan, mozzarella and chutney. Season with lots of pepper. Set aside.

Step 4: Preheat the oven to 375ºF. Fit a wonton wrapper into each cup of a muffin pan. Drop about 1 teaspoon of the ricotta filling into each muffin cup. Add a spoonful of meat sauce. Top with a small basil leaf. Cover with another wonton wrapper, rotating it about 90 degrees so that the corners don't touch. Repeat until you've built 3 layers total, ending with a wonton wrapper. Top each cupcake with a little extra mozzarella and Parmesan.

Step 5: Pop the lasagnas into the oven and bake for 20 minutes, rotating the pan halfway through. Let them rest on the counter on a wire rack for about 10 minutes, then serve with basil.

Recipe courtesy of Aarti Paarti.

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