Lasagne Cups

I actually came across this recipe while I was exercising at the gym on a treadmill.  The recipe sounded a little unusual because of the ingredients.  But, I love lasagne, so my curiosity was piqued to look further into this recipe and to attempt to make it.  I watched this recipe being created on Food Network, and decided to try it.  Like always, I have made some modifications to the recipe to fit my own personal taste.

Note: This demonstration only shows a half batch being made (for two people).

Ingredients: Meat Sauce

2 T. olive oil
4 whole cloves
1 one inch cinnamon stick
4 cloves garlic, skins removed and finely minced
1 medium onion, finely diced (approximately one cup)

1 lb mild Italian sausage
¼ c. tomato paste
28 oz. can crushed tomatoes
¼ c. fresh basil, chopped
1/3 c. red wine
1 t. sugar (optional)
fresh ground pepper

Ingredients: Ricotta mixture
3/4 c. shredded mozzarella (plus more, for topping)
3/4 c. grated parmesan (plus more, for topping)
3/4 c. ricotta
1/3 c. mango chutney
kosher salt and fresh ground pepper, to taste


Ingredients to assemble:
1 package wonton wrappers
12 whole small basil leaves



Preheat oven to 375º.

Meat Sauce:

 
In a large pot, over medium-high heat, warm the olive oil until it shimmers.  Add the cloves and cinnamon stick.

 
Remove after a few minutes and add diced onion.  Sauté for a few minutes, then add minced garlic.  Sauté until softened but not browned.

Add sausage, breaking up into small clumps.  Cook until no longer pink, about 2 to 3 minutes.

 

Stir in tomato paste and cook for 1 to 2 minutes.  Add crushed tomatoes, wine and sugar.

 

 
Add basil along with salt and pepper, to taste.  Stir to combine.  Cook uncovered for 15 minutes, stirring every now and then.  Remove from heat and allow sauce to cool before building lasagne.

Ricotta Filling:

 

 

Mix together ricotta, mozzarella, parmesan and mango chutney.  Add salt and pepper, to taste.



Assembly of Cups:

 

 

 
Find a non-stick cupcake pan.  Or, if the pan is not non-stick, spray with a non-stick coating.  Place a wonton wrapper in each cup.  Drop about 1 teaspoon of meat sauce into each cup.  Add 1 teaspoon of ricotta filling, then cover with another wonton wrapper, rotating about 90º so that the corners of the first and second wrappers are not on top of each other.  Repeat this step until you have built three layers total.  Top each with a small basil leaf, then another wonton wrapper.  Finish each cup with a spoonful of meat sauce, a shredded mozzarella and a pinch of parmesan.

Bake for 20 minutes.  Resist the temptation to eat them right away, so you don't burn your mouth.  Let them rest for about 10 minutes.  They should slip out easily.  Top with more shredded basil if you like.