Three Cheese Pesto Lasagna "Cupcakes"
RECIPE CONTEST ENTRY: Emily Falke, Finalist in the Stella® "Taste of Authenticity" recipe contest
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STELLA PRODUCTS USED IN THIS RECIPE
Ingredients
- Yield 12 cupcakes (6 servings)
- 24 wanton wrappers
- 3 cloves garlic
- 1/3 cup pine nuts
- 1 cup Stella® Parmesan cheese, shredded, divided
- 3 cups basil leaves, stemmed, chopped coarsely
- 1/2 cup olive oil
- 1 tablespoon lemon juice
- 2 tablespoons lemon zest
- 1/2 teaspoon ground pepper
- 1 cup ricotta cheese
- 1/2 cup chives, chopped fine, divided
- 1 large egg, beaten
- 1/8 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 cup Stella® Fresh Mozzarella cheese, shredded
- Olive oil cooking spray
- Balsamic glaze, bottled
Directions
Preheat oven to 350 degreesCoat standard 12 cup muffin tin cups with olive oil spray and line each with a wanton wrapper
In a food processor, combine garlic, pine nuts, 1/2 cup Parmesan cheese, and pulse until well combined. Add basil and olive oil and pulse until coarse. Add lemon juice, zest and pepper and process until smooth
In a small bowl, mix ricotta with 1/4 cup chives, egg, nutmeg and salt
Fill wanton cups with a heaping spoonful of pesto and then ricotta filling. Sprinkle with half of the Fresh Mozzarella cheese. Top with another wanton pressing down on filling, then top with remaining pesto and ricotta fillings. Sprinkle with all remaining Fresh Mozzarella, Parmesan and chives on top
Bake on center oven rack for 30 minutes or until edges are brown
Allow to cool 5 minutes before removing cupcakes from muffin cups
Serve 2 per plate and drizzle with balsamic glaze
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- Prep
- 5 minutes
- Total
- 10 minutes
