Thursday, June 30, 2011

Cupcake Lasagna

This idea was suggested to us by a friend, and it turned out so incredibly tasty and easy to make that we're now thinking of having a party dedicated entirely to dishes made in cupcake tins.  Think about it: cupcake chicken pot pies, cupcake lasagnas, cupcake berry pies, cupcake strawberry summer cakes... it would be magical.  But enough of that...

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
fresh basil
olive oil
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.

Prepare your cupcake tins by coating them with a light layer of olive oil or unflavored cooking spray.  Drop a small dollop of marinara in each cup.  Press a gyoza wrapper into the cup, pushing down until it fits snugly into the bottom of the cup and the sides of the wrapper curl inward.  Top with grilled veggie mixture, shredded mozarella, and more marinara (remember not to overflow the cups).  Seal the cup with another gyoza wrapper, tucking it in as you did with the first.  Top with a dab of marinara and a sprinkling of parmesan cheese.

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!


Curt Rutslefink said...

Must. Eat. That.

Now all you have to do is find a way to sell these online and ship them all across the US. I'll be your first customer!

Lisa said...

These look delicious! I am totally into the all cupcake shaped meal idea. Just think of the possibilities...

Heidi @ Food Doodles said...

Those are so cute! What a yummy little appetizer!

heidi emam said...

Wow! Now you're famous on Foodgawkers! What an honor, can't wait to have you make these for me.

Anita Larson said...

These look so good! Can't wait to make them, I haven't used Gyoza wrappers before. Congrats on getting picked up by Foodgawkers!!

Parisa and Kristin said...

thank you! :)

Katie said...

I saw this on Food Gawker! These look and sound amazing. I've pinned this to my pinterest board to make at a later date--I'm also your newest follower!

Debbie Tejada said...

Those look so good I can almost taste them! What a great idea! I love your blog design too, I'll sign myself up to subscribe. I love to eat and so love to cook!

Parisa and Kristin said...

Thanks Katie and Debbie! :)

Ashley Thomasson said...

love this idea!! so fun to find out you have a food blog too!

Amy @DYKTMP? said...

A whole party dedicated to muffin tin dishes?? My dream come true. Come check my site out for ideas if you need them. I make everything in my muffin pan!!

Christopher Avery said...

These are so cute and versatile. Your limited only by your imagination. What great appetizers! (I find it challenging to spell hors d'oeuvres every time I try). Thanks for the idea. I look forward to sharing it with my "foodie friends"