A few weeks ago when we were setting up for a Cinco de Mayo segment at Fox, I met the SWEETest girl, Hollis Wilder.
She was there with her new cookbook, Savory Bites, and of course cupcakes! [In case you didn’t know Hollis is a 3X winner of Cupcake Wars and owner of the famous cupcake shop Sweet! By Good Golly Miss Holly]
In her new cookbook she shows us that the cupcake tin is not just for sweets, and it makes the most delicious savory bites. Hollis explains that with the meals in the cupcake tin it’s all about the size, so you don’t over do it!
Who doesn’t LOVE minis?! She kindly gave me one of her cookbooks and said I could share a sneak peak with you all, so here’s a little dish from her book. Hope you enjoy the recipe as much as we did!! Thank you Hollis!
Classic “Petite” Lasagnas
Hollis Wilder, Savory Bites Cookbook
makes 24 lasagnas
FOR THE SAUSAGE
12 ounces sweet Italian sausage, casings removed
7 ounces provolone, cut into 1/4 inch dice
11/2 cups shredded mozzarella
FOR THE RICOTTA FILLING
3 cups ricotta
2 large eggs, slightly beaten
1-2 tablespoons dried Italian herbs
2 tablespoons chipped basil leaves
3 medium cloves garlic crushed into fine paste
pinch of kosher salt and freshly ground pepper
FOR THE ASSEMBLY
3 cups store-bought tomato sauce
nonstick cooking spray, for the pan
24 lasagna noodles
3 cups grated parmesan cheese
1. MAKE THE SAUSAGE. In a medium nonstick skillet over medium heat, cook the sausage, breaking it up with a wooden spoon, until it is browned and crumbled, about 12 minutes. Transfer the sausage to a large bowl to cool slightly, then add the provolone and mozzarella and toss to combine. Set aside.
2. MAKE THE RICOTTA FILLING. In a large bowl, combine the ricotta, eggs, herb blent, basil, garlic, and salt and pepper. Set aside.
3. ASSEMBLE AND BAKE LASAGNAS. Preheat the oven to 350 degrees F. Bring a large pot of salted water to a boil. Add the lasagna noodles and cook until al dente, about 10 minutes. Drain the noodles, rinse them under cold water, and drain them again.
Spray the wells of two 12-well classic cupcake pans with nonstick cooking spray. Lay one lasagna noodle evenly over each well and press down to form a cup for the fillings. Layer 2 tablespoons of the sausage mixture, 2 tablespoons tomato sauce, and 2 tablespoons ricotta filling in each well. Fold one end of each noodle over to seal in the fillings and top it with 2 more tablespoons of sauce. Fold the other end of the noodle over to seal, and sprinkle 2 tablespoons parmesan cheese over each lasagna. Bake until golden and bubbling, about 35 minutes.
Let the lasagnas cool in the pan for 10 minutes, then loosen the sides of each lasagna with a table knife and invert the lasagnas onto a sheet pan. Serve the lasagnas individually, rite side up.
Store the lasagnas in an airtight container in the refrigerator for up to 5 days. To reheat, fill the bottom of an ovenproof dish with 1/2 inch of tomato sauce and place the pies in the sauce. Cover with tin foil and reheat at 350 degrees F for 15 minutes.