Three Cheese Pesto Lasagna \"Cupcakes\" recipe
All Recipes
Ingredients
- 1 serving Olive oil cooking spray 24 wonton wrappers 3 cloves garlic ⅓ cup pine nuts 1 cup Stella® Parmesan Shredded Cheese, divided 3 cups basil leaves, stemmed, chopped coarsely ½ cup olive oil 1 tablespoon lemon juice 2 tablespoons lemon zest ½ teaspoon ground pepper 1 cup Stella® Ricotta Cheese ½ cup chives, chopped fine, divided 1 large egg, beaten ⅛ teaspoon ground nutmeg ½ teaspoon salt ½ cup Stella® Mozzarella Shredded Cheese 2 tablespoons Balsamic glaze, bottled
Nutrition Info
- 474.9 caloriescarbohydrate: 25.7 gcholesterol: 69.9 mgfat: 33.7 gfiber: 1.7 gprotein: 18.5 gsaturatedFat: 9.5 gservingSize: -sodium: 800.5 mgsugar: 2.4 gtransFat: : -unsaturatedFat: : -
Directions Three Cheese Pesto Lasagna \"Cupcakes\"
Directions
-
Preheat oven to 350 degrees F.
Coat 12 standard muffin tin cups with olive oil spray and line each with a wonton wrapper.
In a food processor, combine garlic, pine nuts, 1/2 cup Stella® Parmesan cheese, and pulse until well combined. Add basil and olive oil and pulse until coarse. Add lemon juice, zest, and pepper and process until smooth.
In a small bowl, mix Stella® Ricotta with 1/4 cup chives, egg, nutmeg, and salt.
Fill wonton cups with a heaping spoonful of pesto and then ricotta filling. Sprinkle with half of the Stella® Mozzarella Cheese.
Top with another wonton, pressing down on filling, then top with remaining pesto and ricotta fillings. Sprinkle with all remaining mozzarella, Parmesan, and chives on top.
Bake on center oven rack for 30 minutes or until edges are brown. Allow to cool 5 minutes before removing cupcakes from muffin cups.
Serve 2 per plate and drizzle with balsamic glaze.