Recipes

Three Cheese Pesto Lasagna "Cupcakes"

Name: Three Cheese Pesto Lasagna "Cupcakes"
Prep time: 25 min
Cook time: 30 min
Total time: 60 min
Ingredients: 1 serving Olive oil cooking spray; 24 wonton wrappers; 3 cloves garlic; 0.33333334326744 cup pine nuts; 1 cup Stella® Parmesan Shredded Cheese, divided; 3 cups basil leaves, stemmed, chopped coarsely; 0.5 cup olive oil; 1 tablespoon lemon juice; 2 tablespoons lemon zest; 0.5 teaspoon ground pepper; 1 cup Stella® Ricotta Cheese; 0.5 cup chives, chopped fine, divided; 1 large egg, beaten; 0.125 teaspoon ground nutmeg; 0.5 teaspoon salt; 0.5 cup Stella® Mozzarella Shredded Cheese; 2 tablespoons Balsamic glaze, bottled

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

Recipe by Stella Cheese

Updated on June 4, 2020

2

Prep Time:

25 mins

Cook Time:

30 mins

Additional Time:

5 mins

Total Time:

1 hrs

Servings:

6

Yield:

12 cupcakes

Jump to Nutrition Facts

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

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.

Nutrition Facts (per serving)

475	Calories
34g	Fat
26g	Carbs
19g	Protein

Nutrition Facts
Servings Per Recipe 6
Calories 475
% Daily Value *
Total Fat 34g	43%
Saturated Fat 10g	48%
Cholesterol 70mg	23%
Sodium 801mg	35%
Total Carbohydrate 26g	9%
Dietary Fiber 2g	6%
Total Sugars 2g
Protein 19g
Vitamin C 11mg	53%
Calcium 427mg	33%
Iron 3mg	16%
Potassium 172mg	4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.