SHERMAN, TX-- The ladies of A Gourmet Waffle Shop in Denison join us to create a beautiful Vegetable Spiral and some Lasagna Cupcakes.
2 tbsp olive oil (divided)
1 large sweet yellow onion cut in half and diced
2 cloves of garlic, minced
3 large Roma tomatoes
1-2 russet potatoes , unpeeled
1 yellow squash
Sea Salt, freshly cracked pepper, to taste
Dried thyme, to taste
½ cut grated Parmesan cheese
Preheat oven 375 degrees.
Coat the baking dish with olive oil spray. Heat 1 tbsp of olive oil in a large skillet over medium heat. Once hot, add the onions and sauté until translucent, about 8 minutes. Add the garlic and cook for another 60 seconds. Spread the onion mixture on the bottom of the greased baking dish.
Slice the potatoes, zucchini, squash and tomatoes in ¼ inch thick slices. Layer them alternately in the dish on top of the onions, fitting them tightly into spiral, making only one layer. Season with sea salt, black pepper and dried thyme, to taste. Drizzle the last tablespoon of olive oil over the top.
Cover the dish with foil and bake for 35 minutes, or until the potatoes are tender. Uncover and sprinkle the parmesan cheese on top and bake for another 25-30 minutes or until browned. ENJOY!
1/3 pound ground beef
Salt and pepper
24 wonton wrapper
1 ¾ cups grated Parmesan cheese
1 ¾ cups shredded mozzarella cheese
¾ cup ricotta cheese
1 cup your favorite pasta sauce
Basil for garnish (optional)
Preheat oven to 375 degrees. Spray muffin tin with cooking spray
Brown beef, season with salt, pepper and Italian seasoning. Drain.
Cut Wonton Wrappers into circle shapes (about 2 ¼ inches) using a biscuit cutter or using the top of a drinking glass. You can cut several at a time.
Reserve ¾ cup Parmesan cheese and ¾ cup mozzarella cheese for the top of your cupcake. Start layering your lasagna cupcake. 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 in each. Top with a little meat and pasta sauce.
Repeat layers again. Top with reserved Parmesan and Mozzarella cheese.
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.
Garnish with basil and serve.