My cat Brady lost his mind upon seeing me yesterday. My parents said they had only caught sparse glimpses of him since they released him into the basement a week ago, but the second I opened the door he came flying. This cat knows the sound of my footsteps, it’s crazy. Now that he knows I’m here he meows at the basement door until I come to hang out, which means many posts will be written down here (this one included) with him purring loudly at my side. Such an attention whore. I just hope he doesn’t meow too long at bedtime or else I’ll end up sleeping down here on an air mattress.
I love having homemade pesto in the freezer. The freshness of homemade basil year round! I actually made and photographed this almost a year ago, which is very evident to me now that I’ve been enjoying a fancy camera and paying more attention to lighting (I’m digging into the bottom of the barrel because I haven’t been in the kitchen with the move). But I digress. These little lasagna stacks are made easy by using wonton wrappers instead of traditional lasagna noodles and you can layer whatever you want between them. I used alternating layers of pesto and sausage marinara.
Three years ago: Homemade Hazelnut Chocolate Spread (Nutella)
MINI LASAGNA STACKS
1 spicy chicken sausage link, casing removed
3/4 cup marinara sauce
1 package (50 sheets) wonton wrappers
1/2 cup freshly made pesto
1/4 cup shredded mozzarella cheese
1 Tbsp toasted pine nuts
1 tsp dried oregano
Freshly ground pepper
- Preheat oven to 350 degrees. Prepare either a baking dish or four small gratin dishes by spraying with a little nonstick cooking spray.
- In a small skillet over medium, crumble sausage meat and brown until not longer pink. Drain excess grease and mix in marinara sauce.
- Layer the lasagna stacks by starting with a square of pasta, spreading about a teaspoon of marinara sauce on top. Add another square of pasta a spread about a teaspoon of pesto on top. Repeat with alternating layers until you have used 12 squares for each stack (feel free to add the remaining 2 squares to the stacks).
- Top with remaining marinara, some pesto and a sprinkling of the mozzarella. Add a few pine nuts on top of each stack and then a pinch of the oregano and some freshly ground pepper.
- Cover tightly with foil (if using individual gratin dishes, place them on a rimmed baking sheet). Bake the lasagna for about 20 minutes and then remove foil. Bake for an additional 7 -10 minutes, or until cheese on top has melted to your liking. Remove from oven and let sit for 5 minutes to set up a little before serving.
Source: Adapted from The Italian Dish.