WHITE LASAGNA CUPCAKES

White Lasagna Cupcakes image

Provided by barbara lentz

Categories Pasta

Time 1h5m

Number Of Ingredients 9

Previous Next

4 Tbsp butter plus more for buttering ramekins
1 c freshly grated parmigiano-reggiano cheese
1/2 lb lasagna noodles
1/2 c flour
2 c milk
1 lg egg
8 oz fontina cheese
6 oz prosciutto chopped
fresh basil leaves for garnish

Steps:

1. Preheat oven 350 degrees. Butter 8 6oz ramekins and dust with Parmigiano Reggiano cheese. Place them on a baking sheet.
2. In a large pot of boiling salted water cook the lasagna noodles until almost al dente. Drain and rinse under cold water. With a biscuit cutter or anything that is the same diameter of the ramekins cut out 24 rounds. Set aside.
3. In a large saucepan add the 4 tbsp butter and cook until melted. Add the flour and whisk into a roux. Add the milk and cook until thickened about 4 minutes.
4. Remove the pan from the heat and whisk in the egg, 1/2 cup Parm and the Fontina cheese. Stir in the Prosciutto. Taste and season with salt and pepper
5. Add one round of lasagna dough to the bottom each ramekin. Top with a little of the sauce. Top with another round of lasagna then the remaining sauce. Finish with a lasagna round. Sprinkle the round with the remaining Parm cheese and bake in oven for aoubt 20k minutes.
6. Garnish wth Basil.