All of the flavours in the original recipe are present and accounted for, but the format is super-cute! Tender on the inside and slightly crunchy on the outside, these mini-lasagna cupcakes are sure to be a bit hit with the whole family. Serve with a green salad.
Ingredients for 12 mini lasagna
3 chopped garlic cloves
1 small red onion chopped
1 chopped red sweet pepper
125 ml (1/2 cup) chopped mushrooms
Salt and freshly ground pepper
125 ml (1/2 cup) ricotta cheese
125 ml (1/2 cup) grated parmesan
30 ml (2 tbsps) coarsely chopped fresh basil
8-10 Villa Ravioli pre-cooked lasagna sheets
500 ml (2 cups) Villa Ravioli Bolognese sauce or to taste
250 ml (1 cup) grated mozzarella
6 halved cherry tomatoes
12 fresh basil leaves
1 cupcake pan
1 cooking plate
Cut discs in lasagna sheets using a 2-inch cookie cutter or using the top of a drinking glass.
Preheat oven at 180° C (350° F).
Bring a large volume of water to boil and add salt.
Immerse lasagna sheets two by two and let cook for 8 to 10 minutes. Drain well before laying on a previously oiled cooking plate.
Reserve 3 cooked lasagna sheets halved in four to line the edges and 18 discs of pasta.
Meanwhile, in a frying pan, over medium heat, heat oil and sauté the onions, garlic, pepper and mushrooms for 5 minutes.
In a heavy pan, over medium heat, simmer the sauce for 5 minutes.
In a bowl, combine ricotta, parmesan, basil and pepper.
Overlaying the cupcakes
Now insert a disc of pasta in the bottom of each mold and line the edges with a strip of lasagna.
Add the mixture of ricotta, a disc of pasta, the sauce, and another disc of pasta. Use about 1-2 tsps of all ingredients according to your preferences.
Sprinkle with mozzarella.
Bake for about 25 minutes. Let cool before serving; serve with a green salad.