Monday, January 2, 2012

.lasagna cupcake cuties.

this is my second hungry girl recipe adaptation and boy oh boy am i enjoying her goodies. i must confess i'm not really making her recipes in order to be healthy. that was an awful confession, but come on- you see how many cookies and cakes i make. however, they are healthy and they are so yummy and they are easy enough to make on a night when you'd rather curse the kitchen than get to work in it.

sliced bread has lived on every kitchen counter top that has graced my lifetime. but let me just tell you, this new 'staple' item in my life is more important to me than bread. wonton wrappers. not only are they a diverse item to have on hand, but they are thrifty and pack a lot of bang for the buck. this time, these babies substituted in as lasagna pasta in this most adorable lasagna cupcake dish. enough of this chit chat, let's get to the recipe.

start by making the cheesy filling for lasagna. i used low fat ricotta cheese, shredded farmer's cheese (mozzarela would work great), frozen spinach (defrosted and patted dry), as well as garlic salt and oregano. mix all your cheesy layer ingredients together with a spoon and some elbow grease. ew.

place one wonton wrapper in the bottom of each well of a sprayed muffin tin. just make as many as you want. i made 10 so that we would have some leftovers.

then, plop a dollop of marina sauce right on top of each wrapper. this would be a great time to preheat your oven to 375. add a heavy spoonful of your cheese and spinach mixture. for a little fun, feel free to add crushed red pepper and basil if you've got it. and then, place another wonton wrapper on top of that.

add another dollop of marinara and an additional spoonful of cheesy spinach mixture.

add your third wonton wrapper. top with a last sprinkling of farmer's or mozzarella cheese.

bake these for about 10 minutes. if you only have one muffin pan, load it up again and keep going if you want more. seriously, these are delicious. my eye guy and i even had them for lunch as leftovers the next day. i was worried about what the microwave would do to these little delights and to my own delight, they were still awesome. this is one of those recipes that will live in my kitchen from here to dinner eternity.

lasagna cupcakes
adapted from hungry girl
what you need
*makes a dozen lasagna cupcakes*
36 wonton wrappers
1 1/2 cups reduced fat ricotta cheese
1/2-2/3 package of frozen spinach (depending on your taste for spinach)
1 cup mozzarella cheese (can use farmer's, fontina, etc)
1/2- 1 tbs garlic salt
few dashes of oregano
1 cup of marinara sauce

what to do
defrost your frozen spinach and pat it dry. mix together your cheeses (set a little aside for topping your cupcakes), garlic salt and oregano. then, mix in the patted dry spinach. add as much or as little as you desire.

this is a great time to preheat your oven to 375 degrees.

spray your muffin tin to avoid sticking. now, place one wonton wrapper in the bottom of the muffin tin in each well. put a spoonful of your favorite marinara sauce on top of the wrapper. then, add a heaping spoonful of your cheese and spinach mixture on top of that. feel free to sprinkle in crushed red pepper if you like your food hot, hot, hot. add another wonton wrapper to seal in your cupcake goodness. repeat the process one more time with an additional dollop of marinara sauce and a spoonful of spinach and cheesy goodness. finish with one last wonton wrapper.

sprinkle additional cheese on top. bake your lasagna cupcakes for approximately 10 minutes. if you are making multiple batches, just keep repeating this process. enjoy.

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