Mini Lasagna Stacks

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

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.