Go from good to gourmet with these mouthwatering pesto lasagna cupcakes featuring Stella® Cheese.

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Recipe Summary test

prep:
25 mins
cook:
30 mins
additional:
5 mins
total:
1 hr
Servings:
6
Yield:
12 cupcakes
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F.

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  • 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.

Nutrition Facts

475 calories; protein 18.5g; carbohydrates 25.7g; fat 33.7g; cholesterol 69.9mg; sodium 800.5mg. Full Nutrition
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