I realize I am late to the table (Ahem.) with this one, but I was afraid you were too, so I wanted to share this fantastic, easy and delicious idea with you: lasagna cupcakes! No, no, no...it's not what you're thinking. I would never suggest you bake cupcakes that are flavored like lasagna. These are individual lasagnas baked in a cupcake pan and they are delectable and super simple.
The secret? Won ton wrappers. You can either buy the round ones (some places stock them) or do as I did and buy the square ones, then cut them with a biscuit cutter. What are won ton wrappers? Basically fresh pasta, right? So what you get are little lasagnas layered with thin sheets of pasta and your favorite filling. If you have a pasta roller, you could do the same with it and just cut the pasta into round to fill the tins. In fact, this is perfect for satisfying a variety of taste, because in theory you could make each lasagna a different flavor.
Recipe? I would love to give you one, but in this case, lasgana cupcakes are not an exact science. You need ricotta, sauce, mozzarella and maybe some Parmesan to make them, plus whatever else you would like to add. Thin slices of zucchini? Broccoli? Tomatoes? Whatever. If you are using a firmer vegetable, you may want to cook it a little before using it as filling.
Spray your pan with cooking spray or a light layer of oil, then layer won ton wrapper, ricotta, sauce+any other filling and then cheese. Repeat and for the final layer use a won ton wrapper, sauce to the edge and them a layer or cheese.
In the end, pop these into the oven at 350 degrees for 20 minutes and you are good. Let them rest for five minutes and you're ready to serve. I've made several variations, including a traditional tomato as well as a butternut squash. They are great leftover and are a perfect meal with a salad or any simple vegetable.