Inns Magazine Issue 4 Vol. 19 Weddings 2015 - Page 23

Lasagna Cupcakes


1/3-pound ground beef

Salt and pepper

24 wonton wrappers

1 3/4 cups Parmesan cheese, grated

1 3/4 cups mozzarella cheese, shredded

3/4 cup ricotta cheese

1 cup pasta sauce

Basil for garnish (optional)


Preheat oven to 375ºF. Spray mini-two-bite muffin tins (24 size) with cooking spray.

Brown beef, and season with salt and pepper. Drain.

Reserve 3/4 cup Parmesan cheese and 3/4 cup mozzarella cheese for the top of your cupcakes. Start layering your lasagna cupcakes. Begin with a wonton wrapper and press it into the bottom of each muffin tin. Sprinkle a little Parmesan cheese, ricotta cheese, and mozzarella cheese in each. Top with a little meat and pasta sauce.

Repeat layers again (i.e. wonton, Parmesan, ricotta, mozzarella and pasta sauce). Top with reserved Parmesan and mozzarella cheeses. Bake for 18-20 minutes or until edges are brown. Remove from oven and let cool for 5 minutes. To remove, use a knife to loosen the edges, then pop each lasagne out. Garnish with basil and serve.

Spinach Balls


2 (10 oz.) packages frozen spinach, thawed & well drained

2 small onions, very finely chopped (use a food processor)

2 1/4 c. stuffing with herbs

6 eggs, beaten

1/2 cup melted butter

1/2 cup Parmesan cheese

2 tsp garlic salt

1 tsp black pepper


Mix all ingredients until well combined. Form into about 1" balls; place on a baking sheet sprayed with cooking spray. Bake at 350º for 20 minutes. Makes approximately 60 balls.

What you should know:

Spinach balls may be frozen, either baked or unbaked. (I freeze mine pre-baked.)

For pre-baked balls: Remove from freezer about 30 minutes prior to reheating. Reheat in a 350º degree oven for about 10 minutes.

For unbaked balls: Remove from freezer 30 minutes before cooking. Bake as directed (350º for 20 minutes).