Cupcake Lasagne (Serves 2)

Inspired from this fantastic recipe, all I can say is forget filo stick to your Italiana roots and use good ol’ fashion pasta, just be prepared to earn your meal! Personally I think this dish is great as it perfect for a romantic dinner for two but with a good salad and some nice bread it could easily become a solidfamily meal. As you can see from the picture I’ve yet to crack how to guarantee each parcel holds its shape, but as they still taste scrumptious I don’t care.
Otherwise as per usual I’d say don’t be scared to mix it up; I made two varieties: pesto, and seafood. The later was better but with some tweaking the first could easily be a contender.

Ingredients:

4 Sheets Dry or Fresh Lasagne
1 Pinch Salt
1 Carton Tomato Passata
50g Cheddar Cheese
25g Parmesan Cheese
2 Tablespoons Basil
Sauce (see below)

Seafood Sauce

1/2 Pint Prawns
1/4 Pint Mussels
1/4 Pint Squid Rings

Pesto Sauce

1 Teaspoon Sea Salt
1 Teaspoon Olive Oil
1 Handful Basil Leaves
40g Parmesan Cheese
1 Clove Garlic

Utensils:

1 Flat Dish
1 Saucepan
1 8x Cupcake Tin
1 Wooden Spoon
Mortar and Pestle (Pesto)

To Prepare:

Boil 1 pint of water and place into the flat dish, add the lasagne sheets and pinch of salt to prevent them sticking together. (Move occasionally to prevent the sheets sticking)

Whilst cooking the lasagne place the passata into a saucepan and add the cheddar, stir until combined. [If creating the seafood option add the prawns, mussels and squid and stir on a medium flame]

Return to your lasagne and cook until there is a slight crunch left to each sheet (roughly 1-2mm of uncooked pasta). Remove each sheet and cut in half to create 8 squares. To each square create 4 cuts around 2-3 cm in depth so that each retains the ability to easily return to their original form

Next place one square into each cupcake segment cutting at opposing angles if necessary. Use your thumbs or index-finger to ensure each fit suggly into their section.

Once the sauce is heated place 1-2 tablespoons into each section. [If using the pesto sauce add a teaspoon of the paste now]

Next gently press another sheet of lasagne onto the sauce and poor the remainder of the sauce onto the pasta.

Finally sprinkle on the parmesan and place into the oven on Gas Mark 180 for 20 mins. Remove and allow to cool for 3-5mins.

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2 Comments »

  1. Love the seafood sauce idea!

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