Lasagna Cupcakes with Sausage and Mango Chutney

2013-01-22
  • Average Rating: (5 / 5)
  • Serves: 12
  • Prep Time: 40m
  • Cook Time: 40m
  • Ready In: 1:20 h

Ingredients

  • MEAT SAUCE:
  • 2 Tablespoons Olive Oil
  • 4 Whole Cloves
  • 1 Cinnamon Stick (1 Inch)
  • 1 Medium Onion, finely diced
  • Kosher Salt
  • 4 Cloves Garlic, minced
  • 1 Pound Italian Sausage, casing removed
  • 1/4 Cup Tomato Paste
  • 1 28 Ounce Can Crushed Tomatoes
  • 1/4 Cup Chopped Fresh Basil, plus 12 whole small leaves
  • Freshly Ground Pepper
  • RICOTTA FILLING:
  • 1 1/2 Cups Shredded Mozzarella, plus more for topping
  • 3/4 Cup Freshly Grated Parmesan, plus more for topping
  • 3/4 Cup Part-Skim Ricotta
  • 1/3 Cup Mango Chutney
  • Freshly Ground Pepper
  • 1 Package Wonton Wrappers (at least 48)

Method

Step 1

Preheat the oven to 375 degrees F.

Step 2

For the meat sauce: In a large skillet over medium-high heat, warm the olive oil until it shimmers. Add the whole cloves and cinnamon stick. Add the onions, sprinkle with a little salt and saute until softened but not browned. Add the garlic and saute until fragrant, about 1 minute longer.

Step 3

Add the sausage, breaking up the clumps with your spoon. Cook until the sausage is no longer pink, 2 to 3 minutes. Stir in the tomato paste and cook 1 to 2 minutes. Add the crushed tomatoes, 1/4 cup chopped basil, as well as some salt and pepper. Stir to combine and simmer uncovered, about 15 minutes, stirring every now and then. Allow the meat sauce to cool about 15 minutes before building the lasagna cupcakes. As the meat sauce is cooking, prepare the ricotta filling.

Step 4

Meanwhile, for the ricotta filling: Stir together 3/4 cup of the mozzarella, 3/4 cup of the Parmesan, the ricotta and mango chutney. Season with lots of pepper, about a teaspoon, and set aside.

Step 5

To assemble the cupcakes: Pull out your favorite cupcake pan. If your pan is not nonstick, spray the cups with cooking spray. Place a wonton wrapper in each cup. Don't worry if you're using square ones.

Step 6

Drop about 1 tablespoon of the meat sauce into the bottom of each cup. Then add 1 teaspoon of ricotta filling. Then cover with another wonton wrapper, rotating it about 90 degrees so that the corners of the first wrapper and the second wrapper aren't right on top of each other. Repeat this until you've built three layers total. Top each with a small basil leaf, then another wonton wrapper. Finish each cupcake with a spoonful of meat sauce, a little shredded mozzarella and pinch of grated Parmesan.

Step 7

Pop them into the oven and bake for 20 minutes. When time's up, resist the temptation to eat them right away or else you'll burn your mouth! Let them rest on the counter for about 10 minutes, and they should slip out of the muffin tin easily. Top with more shredded basil if you like.

Recipe courtesy Aarti Sequeira

Aarti Sequeira’s new show, Taste In TranslationCooking Channel original series airs Friday nights at at 9:00PM ET / 6:00PM PT. On Taste In Translation, Aarti explores the most popular dishes from around the world as well as the history and cultural significance behind every bite. Each country has its own unique and delicious way to celebrate a holiday, commemorate a special moment, or even satisfy a ravenous craving. From the number one comfort food in America to the most popular first date dinner in Thailand, Aarti not only tastes her way from dish to dish but also discovers how they became iconic from both local cooks and culinary experts.

Watch Taste In Translation on the Cooking Channel Friday nights at at 9:00PM ET / 6:00PM PT.


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