Three Cheese Pesto Lasagna "Cupcakes"
Go from good to gourmet with these mouthwatering pesto lasagna cupcakes featuring Stella® Cheese.
- Serves: 12 persons
- 1serving Olive oil cooking spray
- 24wonton wrappers
- 3cloves garlic
- ⅓cup pine nuts
- 1cup Stella® Parmesan Shredded Cheese, divided
- 3cups basil leaves, stemmed, chopped coarsely
- ½cup olive oil
- 1tablespoon lemon juice
- 2tablespoons lemon zest
- ½teaspoon ground pepper
- 1cup Stella® Ricotta Cheese
- ½cup chives, chopped fine, divided
- 1large egg, beaten
- ⅛teaspoon ground nutmeg
- ½teaspoon salt
- ½cup Stella® Mozzarella Shredded Cheese
- 2tablespoons Balsamic glaze, bottled
Step 1Preheat oven to 350 degrees F.
Step 2Coat 12 standard muffin tin cups with olive oil spray and line each with a wonton wrapper.
Step 3In a food processor, combine garlic, pine nuts, 1/2 cup Stella® 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.
Step 4In a small bowl, mix Stella® Ricotta with 1/4 cup chives, egg, nutmeg, and salt.
Step 5Fill wonton cups with a heaping spoonful of pesto and then ricotta filling. Sprinkle with half of the Stella® Mozzarella Cheese.
Step 6Top with another wonton, pressing down on filling, then top with remaining pesto and ricotta fillings. Sprinkle with all remaining mozzarella, Parmesan, and chives on top.
Step 7Bake on center oven rack for 30 minutes or until edges are brown. Allow to cool 5 minutes before removing cupcakes from muffin cups.
Step 8Serve 2 per plate and drizzle with balsamic glaze.