Lasagna Muffins September 21, 2010Posted by Toy Lady in Cooking, Freezer Meals, random stuff.
Tags: cooking for the boy
I know what you’re thinking.
You’re thinking I’ve lost my mind – how can something be a muffin and lasagna?
And you’d be quite justified in thinking that – it’s very much what I thought at first.
Yet you’re oddly curious. I know I was too when saw the recipe for Lasagna Cupcakes on Framed. (I think of cupcakes more as a dessert – but a muffin – now that’s a meal.)
All that hard work won’t go to waste after all! Not that it would have gone to waste exactly – but somehow, it would take an awful lot longer for Peeps and me to go through three lasagnas, two batches of burritos, a batch of ratatouille, and a couple of my reuben casseroles than it would one hard-working 22-year-old.
So anyway, back to my lasagna muffins.
I had some fresh pasta left over from the traditional lasagna I made (I told Boss that I have a standing order – whenever he has an order for pasta sheets, Peeps is to bring home whatever’s left over. I may never buy dry lasagna again!) – just probably not quite enough to do another whole lasagna.
Peeps had also brought home some of Boss’s lobster filling – neither of them is willing to pitch it, given the price of lobster . . . and I had about the same amount of my own corn filling leftover from making ravioli that week.
Hmmm. . . corn and lobster – they go together, don’t they? After all, people in New England have been pairing those for generations, right?
I tossed together some bechamel, sliced some mozzarella, and pondered a corn and lobster lasagna. In muffin form.
I measured a biscuit round – I want something just about the same size as the jumbo muffin tins – maybe go a size bigger, rather than a size smaller.
Since I have 2 jumbo muffin tins, I’ll be making 12 lasagna muffins – and each will have 3 layers of pasta, so I cut 36 rounds. (Just toss the rest. Neither the dog nor the cat needs to feast on raw pasta. It’s for their own good.)
Place a tablespoon or so of bechamel in the bottom of each muffin cup (first sprayed for just-in-case), then stick a pasta round in the bottom – obviously, it’s going to be a little big, but that’s okay – just cup the pasta in the bottom of the muffin tin.
Add a scoop of your first filling, another couple of tablespoonfuls of sauce, some cheese, and another round of pasta.
And repeat. You know, you could use pretty much any filling here that you want. A basic ricotta filling? Delightful. Sauteed mushrooms? Sure, if fungus is your thing. Roasted vegetables? Of course. Anything you’d use in lasagna would work just fine. I used two different fillings, but that was because I had them left over – you do what you’re comfortable with.
Top the whole mess with another round of pasta, a goodly scoop of bechamel, and some more cheese.
Then bake it.
When I bake lasagna, I like to do most of the baking – in this case, the first 15 minutes or so – covered, then uncover and bake until the cheese is melty and the top is nicely browned.
Now if you did, in fact, spray the pan before you started, you’re golden – just let it cool for 15 minutes or so, run a spatula around the edges, and just lift each lasagna muffin out – no fuss, no muss.
And we all know how well lasagna freezes – simply wrap each individual muffin in plastic wrap, then bag them all up in freezer bags – I stuck six lasagna muffins in each of two bags.
And now you have an elegant future dinner – a mini lasagna, a nice salad, and a glass of wine . . . and you’ve got plenty of room for a delightfully decadent dessert!
Always thinking, I am!