Skip to main content

Cupcake Lasagna

Disclaimer: I will not claim credit for thinking of this particular recipe even though I've experimented with cuppy versions of other stuff like Nachos.. The underlying punchline applies though... Just as the Nacho's were not made with corn chips (but with Corn Tortilla's instead), This version of the  classic Italian Pasta dish does not contain *Drumroll* any Pasta!!
I came across an article for cupcake Lasagna  being the latest fad in the cupcake series that is sweeping across the US. http://online.wsj.com/article/SB10001424052748703960804576120453548957890.html
As luck would have it, I had nothing but a jar of Pasta Sauce, shredded pizza cheese, a zucchini & a pack of wonton wrappers. and yes an aluminum muffin tray, one of those disposable ones from the dollar store.
"@ this point, I leave you to imagine a cacophony of clanging & clattering sounds in your head"
40 minutes and one disposable muffin tin later, what turned out from the oven was an extremely pleasant & tasty surprise. This dish is definitely one of my 1st try successes & being so easy to make, it's a great dish to serve to kids and have them make it themselves!

 You need: ( Makes 6 cupcake sized portions)

12 Wonton Wrappers from the Oriental store.
1 zucchini
Pasta Sauce
1/2 cup grated Indian Paneer cheese (works as a great ricotta substitute with less Salt)
1/2 cup grated Mozzarella
Italian Herb seasoning to taste

Preheat Oven to 350 degrees F

Spoon 1 table spoon of Sauce into each cup (This ensures that the bottom layer of wonton wrapper does not dry out & become crusty)

Make 2 small, diametrically opposite  slits in 6 of the wonton wrappers and place them into the muffin tins as shown

Place a layer of thinly sliced zucchini ( Using a vegetable peeler works best)

cover with a layer of Pasta Sauce followed a layer of grated Paneer

Using a biscuit cutter or a pair of kitchen scissors cut out circles of about 2 Inch diameter with the remaining wonton wrappers. Place a circle of the dough into each cup.
Repeat layering with the zucchini, pasta sauce & paneer. You may sprinkle some seasoning as per taste in between any of the layers.. Top off with pasta sauce making sure that all the exposed wonton wrappers are covered as much as possible ( else you'll be left with crusty bits of dried brown dough).

Top off with Mozzarella cheese or a ready made Pizza cheese blend.
Bake in a 350 F  oven for ~ 20-25 minutes till the Mozarella cheese  on top is bubbly & beginning to brown.
Remove from oven & serve warm with a salad & toasted Garlic bread.

As they say in Italian 'Mangia'!  Bon appetit!

Comments

Popular posts from this blog

Resolutions, part deux.

Some of us get to make resolutions not once, but twice every year. The first of course, on January 1st along with the rest of the world and the second time around, the last day of  the Indian festival of Navaratri, The 10th day that marks the end of the festival is known as Vijaya Dashami - the day when scores of kids , willing or not,  are marched off to commence music, dance classes or start learning to play an instrument.

Navratri, once you strip it of its patriarchal trappings, is an empowering festival celebrating the Mother Goddess. Each day, her various attributes (a daughter, a mother, a wife, a warrior, an intellectual,  as an unfettered free spirit etc.) are explored and worshiped. and thefood offering invariably is a protein rich Sundal made with various lentils - a meat substitute, a nod to a pre-Buddhist era when meat was an accepted part of Hinduism.



Back to the resolutions.. you'd have to have been living in a cave this past year not to have been made aware of how …

Aug 9 - Cauliflower Kolhapuri

I have a dear friend from school who lives in the City of Kolhapur in Maharashtra. When I visited her  at the gorgeous heritage resort she owns there en route to a holiday in Goa, she gifted me with a spice blend that I treasured to the last speck. It sat  at the bottom of my freezer and was doled out for special dishes just like Saffron is rationed out in many Indian homes. Its a lip smacking flaming  hot blend of onions, garlic and the famed Kolhapuri Mirch (red chili).

I marinaded cauliflower florets in a paste of this spice blend , salt and oil, and roasted it in a 450 F oven. Finished with a handful of green coriander berries, this was a fabulous treat paired with roomali roti.

Product Review: Ninja Mega Kitchen system and a recipe for Masala Dosa

One of the biggest reasons for attending conferences is the priceless experience of meeting fellow bloggers and get an invaluable exposure to all things  culinary. This includes vendors with new products to savor and get inspiration from.

I had no complaints about whatever appliances I had for making traditional Dosa (Traditional South Indian rice & lentil crepes) batter, a sturdy tabletop stone grinder that you could add the Urad dal, turn the timer on , and 30  minutes later, come back to a container full of fluffy, batter with the consistency of whipped egg whites. The
The cons of this is the cleaning up, of the various parts, the roller, the grinding bin, the multiple trays on which the rollers need to be placed while transferring the rice & lentil batter, the invariable drips of thick batter on the counter.... you get the point, It takes quite a bit of time.

I was pleasantly surprised when the appliance company, Ninja asked me if I'd like to try any of their appli…