Matt Becker Portsmouth, NH
Everyone loves lasagna, but unless you’re having 10 people over for dinner, you’re going to have leftovers for days… I of course can eat lasagna breakfast, lunch and dinner, but I hear that isn’t normal. So, what can you do about it? Lasagna Cupcakes! It’s easy to do. I would recommend a DEEP cupcake pan, that way, one cupcake will serve one person. My favorite lasagna is with hamburger, spinach, ricotta cheese (salt, pepper and cheddar cheese mixed in) and extra marinara sauce. When I don’t have time to make a sauce, I’ll use Prego Meat Flavored red sauce, which is Gluten Free. Speaking of Gluten Free, my favorite GF lasagna noodles are Tinkyada Brown Rice Pasta Lasagne, which can be found at Fresh Market and Market Basket in Portsmouth. The box is blue/light blue and brown.
A couple of quick tips on making lasagna – I like to slice up a tomato or two and use it in the layers. Also, don’t be shy on the red sauce. The lasagna noodles and ricotta cheese will soak up moisture, so I always add more than you think is the right amount. For the lasagna cupcakes, make sure the noodles are hanging out of the cup a bit,, it will make them nice and crispy…. Don’t forget salt and pepper!
I would bake them at 350 in the oven until they are golden brown…. Good luck out there making lasagna cupcakes! They’re a fun treat to make with the family.
Matt Becker Portsmouth, NH
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