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

Serves 4

Ingredients:

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

Directions:

1. Preheat oven to 350 degrees. Prepare either a baking dish or four small gratin dishes by spraying with a little nonstick cooking spray.
2. In a small skillet over medium, crumble sausage meat and brown until not longer pink. Drain excess grease and mix in marinara sauce.
3. 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).
4. 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.
5. 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.

These sausage and cheese wonton cups are hard to resist appetizer, filled with cheesy sausage goodness and crispy exterior.

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As many of you may already know, Audra of The Baker Chick is bringing a little boy into the world soon. To celebrate, Lauren of Keep it Sweet Desserts organized a surprise virtual baby shower for her! SURPRISE!!! Check out the lineup below.

Don’t you just love that picture of her??

When I think of of baby shower food, bite-sized items comes to mind. Little food to celebrate a little person! Super creative I know, but these wonton cups are the perfect size by using a mini muffin pan. And they are flipping delicious. The recipe came from my friend Brandi but I have seen similar versions with different fillings such as taco cups.

The first time she made them, if I had known there were olives and mushrooms involved I may have never tried them but am so very glad that I did! It’s surprising how much I enjoy these wonton cups being that they contain two things I normally put forth a large effort to avoid. I blame it on all the cheesy sausage goodness and crispy exterior.

These sausage wonton appetizers are best when served immediately. If you somehow have some leftover, do not reheat in the microwave as the wontons will not be crispy. I recommend a toaster oven or regular oven.

One year ago: White Chocolate Peppermint Covered Pretzels

SAUSAGE AND CHEESE WONTON CUPS

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Yield: 4 dozen

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1 lb. bulk pork sausage
• 1 tsp ground sage
• Salt and pepper
• 1 large red bell pepper, finely chopped
• 1 (4 oz.) can diced black olives
• 1 (4 oz.) can diced mushrooms
• 4 cups (16 oz.) shredded pepperjack or sharp cheddar cheese
• 3/4 cup prepared Ranch dressing
• 1 pkg. (12 oz.) wonton wrappers

Directions

1. Preheat oven to 350 degrees. Lightly grease two mini muffin pans, set side.
2. In a large skillet add sausage, sage, and salt and pepper to taste. Break up sausage and saute until no longer pink. Remove and drain on paper towel-lined plate to cool.
3. Press half of the wonton wrappers into the cups of the prepared mini muffin tins. Bake for five minutes.
4. Meanwhile, in a large bowl mix together the bell pepper, olives, mushrooms, cheese, and ranch. Add cooled sausage and mix well.
5. Remove wonton cups from oven. Using half of the filling mixture, fill the cups. Bake 8-10 minutes more, or until golden and crispy. Repeat with remaining wonton wrappers and filling.
6. Serve immediately. Store any leftovers in the fridge and reheat in oven or toaster oven.

Source: Brandi