Sasha's Kitchen: Savory Lasagna Cupcakes

Cupcakes are so wonderful and cute and trendy these days, that I figured it was time to make some sort of savory cupcake. Now, while I am sure, you could make a cupcake that was cake-based, but still savory, I cam across a recipe for lasagna cupcakes made in ramekins which sounded like such a fun idea.  The recipe, which can be found here, was for white lasagna cupcakes. I liked the idea, but the cheeses and what not in the recipe didn't really d the trick for me, so I went ahead with the inspiration and created by own recipe for lasagna cupcakes. In addition, I made mine in silicon cupcake molds, which meant that they were a bit more of a true cupcake then if I had made them in ramekins., although perhaps a bit smaller. They were still delicious and made for a great Monday night dinner this week. This recipe should make about 8 or 9.

Sasha's Savory Lasagna Cupcakes
Pam to spray the silicon cupcake molds
4 T butter
1/2 cups grated Parmesan cheese
1 box of lasagna noodles, cooked
1/2 cup of flour
3 plum tomatoes, cut into slices
2 cups of skim milk
1 large egg
2 T parsley
6oz of gruyere cheese (grated)
salt and pepper to taste
slice of freshly made mozzarella to top each cupcake
silicon cupcake tray

Spray the silicon cupcake tray with Pam or a similar spray.  Preheat the oven to 350. Boil and cook the lasagna in salted water (make sure to add salt so they don't stick together) until al dente, and drain and cool with cool running water. Using a rounded glass, cut circles out of each of the lasagna noodles. Place one of these circles in each of the cupcake molds, and set the others aside for now.

Melt the butter in a large saucepan, and add the flour, mixing until clumpy. Add the skim milk and whisk over medium heat for about fine minutes, until thickened. Turn the heat off, and whisk in the egg and parsley.  Add the grated gruyere and a half a cup of the parmesan, and stir to combine.

On top of each pasta circle in the silicon cupcake mold, add some of the filling and a slice of the plum tomato. The add another pasta round, and top with more filling and another slice of tomato to fill. Add another pasta round at the top (of you have enough) and top with a tomato and a slice of mozzarella. Sprinkle some parmesan on top, which should require another half cup.  You can fit more in if you use ramekins, but I found the cupcake molds to be just fine.

Cover with foil and bake at 350 for 20 minutes. Remove the foil and bake for another 20 minutes. The cheeses on top (parmesan and mozzarella) should be crispy and browned, just like lasagna. Using a spoon or spatula, press each of the "cupcakes" out of the molds to serve. We found that this recipe served two.