Off the menu: Lasagna cupcakes

Wifey Nadia and I were talking over dinner about how much we used to eat out and how much more we enjoy cooking in.

Throughout our conversation we kept returning to one question: Why would we go out when we can make such good food at home?

We finally figured out the answer: Because we never cooked this well before!

Sounds funny, but it’s true. I used to think Thanksgiving dinner was boxes of Stove Top and instant mash, Grands biscuits and a couple of boxes of Velveeta. I still love the Velveeta (not gonna front) but I’m finally learning to live without prepared foods and make things from basic ingredients.

I’ve been trying to cook meals that I can stretch over many days–I re-cooked Week 9, Meal 2: Red wine braised beef short ribs over spinach and cauliflower puree on Sunday–and last night I tried something new that turned out to be pretty awesome.

I can’t remember where I first heard about lasagna cupcakes, but they existed in the back of my mind and this week I made them a reality. Using the Google, I found a recipe for the “cupcakes” on the blog The Girl Who Ate Everything.

The lasagna is assembled in a cupcake pan with won ton wrappers instead of lasagna noodles. It makes the prep super quick and ensures that each cupcake has crispy edges all around. I thought the bottoms were soft so I put them in a pan for a few minutes to crisp them up and they turned out perfect.

Gooey ricotta, plus mozzarella and parmesan. I used a homemade sauce (1 15 oz. can of diced tomato cooked down with 1/2 onion, 2 garlic cloves and 3 oz. of tomato paste) and added Italian turkey sausage.

I can’t wait to come up with more ways to use this quick cooking technique. Maybe as “taco shells” next time?

Anyways, click here for the recipe and how-to for lasagna cupcakes.

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