Three Cheese Pesto Lasagna "Cupcakes"
Go from good to gourmet with these mouthwatering pesto lasagna cupcakes featuring Stella® Cheese.
- Preparation:
- Cooking:
- Total:
- Serves: 12 persons
Ingredients
- 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
Instructions
Step 1
Preheat oven to 350 degrees F.Step 2
Coat 12 standard muffin tin cups with olive oil spray and line each with a wonton wrapper.Step 3
In 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 4
In a small bowl, mix Stella® Ricotta with 1/4 cup chives, egg, nutmeg, and salt.Step 5
Fill wonton cups with a heaping spoonful of pesto and then ricotta filling. Sprinkle with half of the Stella® Mozzarella Cheese.Step 6
Top 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 7
Bake on center oven rack for 30 minutes or until edges are brown. Allow to cool 5 minutes before removing cupcakes from muffin cups.Step 8
Serve 2 per plate and drizzle with balsamic glaze.