Sunday, 25 July 2010

Spinach and Ricotta Lasagne Cupcakes

Doesn't this look gorgeous. Ok, so its stretching the truth a little to call it a cupcake but it definitely holds lasagne and isn't it sweet? I made a big pile of them in all different flavours to serve at the cafe and another pile for visitors heading out for a loch-side picnic, next I will try them as little mini cupcakes for a party.

Lasagne is one of my all-time favourite comfort foods so a mini portable version seemed like a cute idea. In Scotland we can't be too complacent about the weather at any time of the year so planning a summer picnic becomes a hazardous activity. We made the cupcakes, then double wrapped them in foil to keep them from cooling down too quickly and sent them on their way to warm up our guests as they sat appreciating Loch Lomond on a blustery summer's day.

As well as the spinach/ricotta cupcakes there are butternut squash/goat cheese and venison/Isle of Mull cheddar cupcakes.
Oh and they freeze well so can be defrosted and heated up in a warm oven for a speedy supper, how cool is that?

Lasagne Cupcakes (spinach, ricotta and walnut)
2 tbsp olive oil                                                                                      
1 pack (170g) filo pastry sheet              
1 pack fresh lasagne sheets
Good quality tomato sauce (bought or home-made)
300g fresh spinach, cooked and with any excess liquid squeezed out
1/2 tsp freshly grated nutmeg
50g walnuts, chopped roughly
250g ricotta cheese
100g grated parmesan cheese 

Prepare a muffin or cupcake tin by spraying or brushing lightly with oil. Cut filo pastry into squares slightly bigger than you need to fit your muffin or cupcake tin. Line each cupcake tin with 2 layers of filo pastry, one on top of the other with the excess hanging over the edges.  Stir the walnuts and nutmeg through the spinach. Cut circles of lasagne to fit the cupcake tin with a cookie cutter.

To assemble:
In the bottom of each cupcake, place one layer of lasagne. 
Next top with a tablespoon of tomato sauce, then a spoonful of spinach. 
Finally top with a dollop of ricotta and another layer of lasagne. 
Repeat until your cupcake is full. 
Top each filled filo pastry "cake" with a sprinkling of parmesan cheese. 
Bake in the oven for around 15 minutes until brown and gorgeous.


  1. Goodness, they look so good, and I think I've got everything already apart from the filo pastry. Hmmm, I wonder what we'll be having for dinner tonight?

  2. they sound great.......i might even make them this weekend for a get together....

  3. Oh Drool I am soooo making these

  4. I've tried these and the butternut ones at the Green Apple - they are as good as they look! Delicious...

  5. Seriously what a great great idea!! I can't wait to try these myself.