white lasagna cupcakes

blentz8 avatar
By barbara lentz
from beulah, MI

Cute and yummy little lasagna cupcakes

serves 4
prep time 5 Min
cook time 1 Hr
method Stove Top

Ingredients For white lasagna cupcakes

  • 4 Tbsp
    butter plus more for buttering ramekins
  • 1 c
    freshly grated parmigiano-reggiano cheese
  • 1/2 lb
    lasagna noodles
  • 1/2 c
  • 2 c
  • 1 lg
  • 8 oz
    fontina cheese
  • 6 oz
    prosciutto chopped
  • fresh basil leaves for garnish

How To Make white lasagna cupcakes

  • 1
    Preheat oven 350 degrees. Butter 8 6oz ramekins and dust with Parmigiano Reggiano cheese. Place them on a baking sheet.
  • 2
    In a large pot of boiling salted water cook the lasagna noodles until almost al dente. Drain and rinse under cold water. With a biscuit cutter or anything that is the same diameter of the ramekins cut out 24 rounds. Set aside.
  • 3
    In a large saucepan add the 4 tbsp butter and cook until melted. Add the flour and whisk into a roux. Add the milk and cook until thickened about 4 minutes.
  • 4
    Remove the pan from the heat and whisk in the egg, 1/2 cup Parm and the Fontina cheese. Stir in the Prosciutto. Taste and season with salt and pepper
  • 5
    Add one round of lasagna dough to the bottom each ramekin. Top with a little of the sauce. Top with another round of lasagna then the remaining sauce. Finish with a lasagna round. Sprinkle the round with the remaining Parm cheese and bake in oven for aoubt 20k minutes.
  • 6
    Garnish wth Basil.

Categories & Tags for White Lasagna Cupcakes: