All the food that's fit to cook. In a Muffin Pan.
It seems like we’ve been cooking a lot of Italian dishes lately. Maybe it’s because Italians know what’s going on with good food? Or may Italian dishes were always meant for the muffin? Or maybe Romulus and Remus’ wolf mom only fed them muffin meals. Who knows, the possibilities are endless.
We even made a few gluten free muffins too which came out just as good. Check back tomorrow for the recipe.
Lasagna muffins are a simple layering recipe, just remember to have a good sauce and cheese variety. (Don’t have a good sauce recipe? Try this one.)
1 Packet of Wontons
1 medium jar Marinara sauce
1 ½ cups Parmesan
1 medium onion chopped
1 clove garlic chopped
1 cup chopped mushrooms
Saute eggplant, onion, garlic, and mushrooms until soft. Mix sautéed vegetables with marinara sauce, season with Italian spices. Preheat oven to 375°. Assemble the lasagna muffins. Place one spoonful of sauce mix at the bottom of each cup. Cover each cup with a wonton and press down. Add another spoonful of sauce followed by the cheese mixture and another wonton pressed down firmly. Repeat this until the cup is full, top with sauce and cheese.