THIS IS HAPPENING: LASAGNA CUPCAKES
1 cup marinara sauce
3/4 pound ground beef (I’m going to use eggplant)
12 wonton wrappers
8 ounces shredded mozzarella
3 ounces Parmesan cheese
4 ounces Ricotta cheese
(optional) basil for garnish
1: Preheat oven to 375 degrees. Spray muffin tin with cooking spray.
2: Brown beef and season with salt and pepper. Drain.
3: Cut wonton wrappers into circle shapes using a biscuit cutter or using the top of a drinking glass. You can cut several at a time. Note: For a more rustic look, no cutting necessary!
4: Reserve 6 tablespoons Parmesan cheese and 6 tablespoon mozzarella for the top of you cupcakes. Start layering your lasagna cupcakes. Begin with a wonton wrapper and press it into the bottom of each muffin tin. Sprinkle a little Parmesan cheese, Ricotta cheese, and mozzarella cheese. Top with a little meat and marinara sauce. Use around 1-2 teaspoons of all the ingredients depending on your personal preference.
5: Repeat layers ending with marinara sauce. Top with reserved Parmesan and mozzarella cheese.
6: Bake for 18-20 minutes or until edges are brown. Remove from oven and let cool for 5 minutes. To remove use a knife to loosen the edges then pop each lasagna out.
7: Garnish with basil and serve.
Simple + Delicious!
Pan-Fried Asparagus with Ramps, Lemon and Fried Eggs
Serves 4, adapted from Melissa Clark’s Cook This Now
- 1 bunch ramps (about 4 oz), bottoms trimmed
- 1/4 cup unsalted butter
- 3/4 tsp kosher salt, plus additional for seasoning
- 1/4 tsp freshly ground black pepper, plus additional for seasoning
- 3 thin lemon slices, each round cut into 8 wedges
- 1 1/2 lb asparagus, trimmed and cut into 2 inch pieces
- 4 large eggs
- 8 slices whole grain bread
- Separate the green leafy part of the ramps from the white/pink bottoms. Finely chop the greens and set them aside. Thinly slice the white bulbs.
- In a large skillet over medium-high heat, melt 2 tbsp butter. Sprinkle 1/2 tsp salt and 1/8 tsp pepper onto the skillet. Add the ramb bulbs (the white/pink parts!) and the lemon wedges. Cook, stirring, until softened, about 2 minutes.
- Add 1 tbsp butter to the skillet. Stir in the asparagus, ramp leaves and remaining 1/4 tsp salt and 1/8 tsp pepper. Cover the pan and cook for 4-5 minutes or until the asparagus is tender, shaking occasionally. Scrape onto a plate and set aside.
- Add the remaining 1 tbsp butter to the skillet. Crack the eggs into the skillet and sprinkle with salt and pepper. Cook the eggs until the edges are set. Reduce the heat to medium, cover the pan, and cook until the eggs are completely set, about 1 minute more. Serve the eggs atop the bread, with the warm asparagus mixture.