Thursday, June 30, 2011
Our cupcake lasagnas were made with sauteed vegetables, but if you are a carnivore you can add ground meat, or any other fillings you prefer. The idea is simple enough: sauté some veggies, grate some cheese, and layer your fillings between gyoza wrappers (similar to wonton wrappers, except they are round).
1 package gyoza wrappers
1 small container parmesan cheese (grated)
1 medium package mozarella cheese (we used aged cheese but you can use fresh if you like)
1 jar marinara sauce or homemade marinara (about 24 oz)
1/2 yellow onion, diced small
1/2 medium eggplant, sliced very thin and diced into 1 inch strips
1 cup diced crimini mushrooms
1 cup grated parmesan cheese
2 cloves garlic, diced
Italian herbs (rosemary is great)
salt and pepper to taste
2 cupcake tins
Sauté the onions and eggplant in olive oil over medium-high heat until both are tender. Add mushrooms and garlic and continue to stir and cook until the vegetables are soft and slightly browned. Season with rosemary, salt and pepper.
Bake at 375 until the gyoza wrappers are browned and the lasagna is bubbly. Remove from the tin with a spoon, and top with a curl of basil. Enjoy!