Fall Harvest Lasagna 'Cupcakes'


by Lynne Vea, PCC Natural Markets Chef


Posted on September 22, 2012 at 2:55 PM

Updated Sunday, Oct 7 at 6:20 PM

Not all cupcakes have to be sweet! Here we've layered all of your favorite lasagna ingredients in individual serving cups to make them easy to eat (and easy to share). In this version I have combined Italian sausage and colorful vegetables with the classic cheeses, but you can choose your own filling ingredients to make them your very own.

Makes 12 individual servings

1 pound PCC Chicken Italian sausage links
1 jar your favorite Marinara Sauce
1 package lasagna noodles
2-3 tablespoons olive oil
1 yellow onion, peeled and diced
4 cloves garlic, minced
6-8 button or crimini mushrooms, stems removed and thinly sliced
1/2 cup chopped red bell pepper
3 cups chopped leafy greens like chard or kale
Salt and pepper to taste
2 cups ricotta cheese
2 cups shredded mozzarella or Italian blend cheese
1 cup grated parmesan cheese
Optional garnish: thinly sliced red bell pepper rings

Remove the sausage from the casings. In a heavy sauté pan, brown the sausage, breaking it into smaller chunks. Drain the fat and stir in the marinara sauce. If you want to make this ahead, keep refrigerated until ready to use.

Cook the lasagna sheets according to package directions and cut into rounds with a cookie cutter. You'll need 12 small (2 1/2-inch) and 24 larger (3-inch) rounds. (Or just use all 3-inch rounds.)

In a large heavy pot, heat the oil over medium heat and sauté the onions, garlic, mushrooms and peppers for 5 minutes or until the onions are tender and most of the liquid from the mushrooms has been absorbed. Stir in the leafy greens and cook for 2-3 minutes more, or until the greens are tender and the liquid is evaporated. Season with the salt and pepper. Remove from the heat and cool slightly.

Reserve 1/2 cup of the grated mozzarella and 1/4 cup of the parmesan for topping. Fold the ricotta and the remaining cheeses into the mushroom and greens mixture.

Preheat your oven to 400 degrees F.

Line a 12 cup muffin pan with silicone liners. (Paper will get soggy.) Place a small pasta round in the bottom of each liner. Place about 1 tablespoon of meat sauce in each and top with a generous scoop of the cheese filling. Layer in another pasta round and repeat the ingredients. Top each cup with a last pasta round and a scoop of meat sauce. Sprinkle with the reserved shredded mozzarella and parmesan and top with a red bell pepper ring if you like. Cover with a sheet of parchment and wrap the whole pan in foil.

Bake for 30 minutes. Remove the foil and parchment and bake for another 10 minutes or until the cheese is bubbly.