↞ recipe box start page
Category: Baked
Prep Time: Cook Time: Total Time:
Ingredients
4 tablespoons unsalted butter, plus more for buttering the ramekins
3/4 cup freshly grated Parmigiano-Reggiano cheese, plus more for sprinkling
1/2 pound fresh lasagna noodles
1/2 cup all-purpose flour
2 cups milk
1 large egg
1/4 cup snipped chives
2 tablespoons chopped parsley
8 ounces Fontina cheese, shredded
6 ounces thinly sliced prosciutto, finely diced
Freshly ground pepper
Directions
Preheat the oven to 350 degrees. Butter eight 6-ounce ramekins and coat with Parmigiano; tap out the excess. Place the ramekins on a sturdy rimmed baking sheet.
In a large pot of lightly salted boiling water, cook the lasagna noodles until al dente. Drain and cool under running water. Pat dry. Using a 3 1/4-inch biscuit cutter, stamp out 24 rounds (they should fit neatly inside the ramekins).
In a large saucepan, melt the 4 tablespoons of butter. Add the flour and whisk over moderately high heat for 1 minute. Add the milk and whisk over moderate heat until the sauce is bubbling and thickened, about 5 minutes. Remove from the heat and whisk in the egg, chives, parsley and 1/2 cup of the Parmigiano. Let cool slightly, then stir in the Fontina and prosciutto. Season the filling with pepper.
Arrange 1 pasta round in the bottom of each ramekin. Spoon a scant 1/4 cup of the filling into each ramekin and top with another noodle; press to flatten slightly. Top with the remaining filling and pasta rounds. Sprinkle the tops with the remaining 1/4 cup of Parmigiano and cover loosely with foil.
Bake the cupcakes for about 20 minutes, until the filling is just bubbling. Remove the foil and bake for about 30 minutes longer, until slightly puffed and the tops and sides are golden. Let cool for 20 minutes. Run a knife around the lasagna cupcakes, then invert onto plates, tapping firmly to release them. Serve hot or warm.
Makes 8 servings.
view more member recipes
White Lasagna Cupcakes
view my recipes
print
save
Category: Baked
Prep Time: Cook Time: Total Time:
Ingredients
4 tablespoons unsalted butter, plus more for buttering the ramekins
3/4 cup freshly grated Parmigiano-Reggiano cheese, plus more for sprinkling
1/2 pound fresh lasagna noodles
1/2 cup all-purpose flour
2 cups milk
1 large egg
1/4 cup snipped chives
2 tablespoons chopped parsley
8 ounces Fontina cheese, shredded
6 ounces thinly sliced prosciutto, finely diced
Freshly ground pepper
Directions
Preheat the oven to 350 degrees. Butter eight 6-ounce ramekins and coat with Parmigiano; tap out the excess. Place the ramekins on a sturdy rimmed baking sheet.
In a large pot of lightly salted boiling water, cook the lasagna noodles until al dente. Drain and cool under running water. Pat dry. Using a 3 1/4-inch biscuit cutter, stamp out 24 rounds (they should fit neatly inside the ramekins).
In a large saucepan, melt the 4 tablespoons of butter. Add the flour and whisk over moderately high heat for 1 minute. Add the milk and whisk over moderate heat until the sauce is bubbling and thickened, about 5 minutes. Remove from the heat and whisk in the egg, chives, parsley and 1/2 cup of the Parmigiano. Let cool slightly, then stir in the Fontina and prosciutto. Season the filling with pepper.
Arrange 1 pasta round in the bottom of each ramekin. Spoon a scant 1/4 cup of the filling into each ramekin and top with another noodle; press to flatten slightly. Top with the remaining filling and pasta rounds. Sprinkle the tops with the remaining 1/4 cup of Parmigiano and cover loosely with foil.
Bake the cupcakes for about 20 minutes, until the filling is just bubbling. Remove the foil and bake for about 30 minutes longer, until slightly puffed and the tops and sides are golden. Let cool for 20 minutes. Run a knife around the lasagna cupcakes, then invert onto plates, tapping firmly to release them. Serve hot or warm.
Makes 8 servings.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Black And White Cupcakes
by sgre52160
1 (8 oz) pkg cream cheese, softened 1 large egg, at room temperature 1/3 cup plus 1 cup sugar 1 cup miniature chocolate chips 1 1/2 cups flour 1/4 cup unsweetened cocoa powder 1 tsp baking
by sgre52160
1 (8 oz) pkg cream cheese, softened 1 large egg, at room temperature 1/3 cup plus 1 cup sugar 1 cup miniature chocolate chips 1 1/2 cups flour 1/4 cup unsweetened cocoa powder 1 tsp baking
White Chocolate Cheesecake Cupcakes
by KelliGirl
1 Box of Betty Crocker SuperMoist White Cake Mix 1 Cup of Sour Cream (light or regular) 1 Box (3.4 oz) Jell-O Instant Cheesecake Pudding 1 cup of Ghirardelli White Chocolate chips Prepare the c
by KelliGirl
1 Box of Betty Crocker SuperMoist White Cake Mix 1 Cup of Sour Cream (light or regular) 1 Box (3.4 oz) Jell-O Instant Cheesecake Pudding 1 cup of Ghirardelli White Chocolate chips Prepare the c
White Lasagna
by sgre52160
1 tbsp butter 1 1/2 tbsp flour 3/4 cup milk 1/4 cup chicken broth 1 clove garlic, minced Dash white pepper 1/2 medium onion, sliced into thin strips 2 cups sliced fresh mushrooms 1 tbsp olive
by sgre52160
1 tbsp butter 1 1/2 tbsp flour 3/4 cup milk 1/4 cup chicken broth 1 clove garlic, minced Dash white pepper 1/2 medium onion, sliced into thin strips 2 cups sliced fresh mushrooms 1 tbsp olive
Red Velvet Cupcakes With White Chocolate Peppermint Cream Cheese Frosting
by sgre52160
24 paper liners for cupcake pans 1 pkg plain German chocolate cake mix 1 (3.4 oz) pkg vanilla instant pudding mix 1 cup sour cream 1/2 cup water 1/2 cup vegetable oil 1 (1 oz) bottle red food
by sgre52160
24 paper liners for cupcake pans 1 pkg plain German chocolate cake mix 1 (3.4 oz) pkg vanilla instant pudding mix 1 cup sour cream 1/2 cup water 1/2 cup vegetable oil 1 (1 oz) bottle red food
White Cheese Lasagna
by sgre52160
1 pkg (8 oz) lasagna noodles 1 to 2 tbsp olive oil to coat pasta 1 lb ground beef 1 cup finely chopped celery 3/4 to 1 cup finely chopped onion 1 clove garlic, crushed 1 tsp dried oregano, crush
by sgre52160
1 pkg (8 oz) lasagna noodles 1 to 2 tbsp olive oil to coat pasta 1 lb ground beef 1 cup finely chopped celery 3/4 to 1 cup finely chopped onion 1 clove garlic, crushed 1 tsp dried oregano, crush
view more member recipes
related CDKitchen recipes
Purple Party Cupcakes
White Chocolate Cheesecake Cupcakes
No Cheese Lasagna
Drunken Gingerbread Men Cupcakes
Chicken 'N' Cheese Lasagna Roll-Ups
Guinness-Flavored Irish Chocolate Cupcakes
Back to School Cupcakes
Ghostly Cupcakes
Lasagna Pierogi
Firecracker Cupcakes