What is it about cupcakes? Ten years ago they were just sweet treats made trendy by Sex and the City. But they stuck around and show no signs of leaving. And here's why.
We can't get enough of cute, hand-sized food.
Which is why it was only a matter of time before someone took the cupcake idea and turned it into a whole cookbook. Enter Muffin Tin Chef, a cookbook for our time. If you need a break from cake but still want a cupcake-shaped meal, this is it. I'm not mocking, either. I love this cookbook. It's full of delicious, nutritious, cupcake-shaped foods -- including recipes that your kids will gobble with glee.
Lasagna Rolls via Muffin Tin Chef by Matt Kady
- 9 whole wheat lasagna noodles
- 2 cups store-bought pasta sauce or homemade, divided
- 1 1/2 cups reduced-fat ricotta cheese
- 4 ounces chopped spinach (about 3 cups)
- 1 cup shredded mozzarella cheese (about 4 ounces)
- Torn, fresh basil, to serve
- Grated Parmesan cheese, to serve
In a large pot of water, cook the lasagna noodles according to the package directions until al dente. Depending on the size of your pot, you may need to do this in batches. Divide half of the pasta sauce among 6 jumbo muffins cups. Lay the noodles on a flat work surface and spread the ricotta cheese over each one. Top the ricotta with the spinach, and tightly roll the noodles. Slice each roll in half and stuff three lasagna rounds into each of 6 jumbo muffin cups with the cut sides up. Sprinkle the tops with a dash of salt. Top with the remaining sauce and the mozzarella cheese.
Bake until the cheese is melted and bubbly, about 20 minutes. Let cool for several minutes before unmolding. As they cool, the lasagna rolls will meld together. To unmold, run a butter knife around the edges, place a flat object such as a cutting board on top of the tin and turn upside down. If desired, serve with torn basil, grated Parmesan cheese, and/or additional pasta sauce.
Image via Muffin Tin Chef