Apparently I am almost a year late on this trend. Either way, they were amazing.
Lasagna Cupcakes
4 buttered 6 ounce ramekins (or muffins trays, smaller or larger ramekins)
3/4 cup Parmegiano-Reggiano cheese
1/3 box lasagna noodles, boiled until al dente
1 cup ricotta
2 tbsp chives, chopped
8 ounces prosciutto, diced
1 egg
8 ounced Fontina cheese, shredded
salt and pepper to taste
Preheat oven to 350 degrees. Sprinkle Parmesan cheese into butter ramekins and tap around until coated.
In a small bowl, mix ricotta, chives, prosciutto, and egg. Salt and pepper to taste.
Cut Lasagna noodles to fit ramekins. Spoon ricotta mixture into bottom of each ramekin to form a thin layer. Layer with lasagna noodles. Sprinkle with fontina cheese. Repeat until ramekin is filled to desired height.
Top each ramekin with foil. Don’t press hard or else the cheese will stick to the foil. Bake for 30 minutes. Remove foil and bake for another 10 minutes. Broil on low for 2-5 minutes or until cheese is browned.
5 Comments
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Yum! I actually haven't seen these before, but they look awesome! Ramekins were in my stocking for Christmas, so I'm definitely ready for these
I hope you had a great Christmas and are still enjoying the holiday season 
I am. We are starting a raw diet in January, which I am looking forward to. We always love trying new things. Hope your holidays were wonderful as well.
These are so creative! Thanks for sharing!
I never tried this before…and it looks so delicious. Amazing idea!
I have made these once and they were a complete hit! I love how simple your ingredients are though. Not to much fuss:)