Trooper the Wonder Puppy

My friends, I’m very excited to introduce someone to you. This is Trooper, our wonder puppy:

He is a sweetheart. His favorite things include: burrowing under blankets, snuggling, chasing leaves and chewing on his octopus.

I started out babysitting him while Mr was still away, and now, through a series of fortunate events, Trooper is ours! He already knew how to sit when he came to our house, but he’s already figured out dropping the ball when he brings it back for fetch, and we’re working on the command stay (which he is really not a big fan of at all).

He’s a lovely lovely boy and I’m sure he’ll be making more appearances at The Funky Kitchen as time goes by. In honor of our wee little guy, I made some cupcake sized lasagnas.

Lasagna Cupcakes

(Concept from Cruft)

1 lb lean ground beef

1 Tbsp garlic infused olive oil

3 cloves garlic, minced

1 small onion, minced

salt and pepper

2/3 Cup cottage cheese

1/2 Cup grated mozzarella cheese

1 Tbsp basil

1/4 tsp salt

1-12 oz can of tomato sauce

1 package of wonton wrappers

Directions

  • In a pan, brown the ground beef in the garlic infused olive oil together with the minced garlic and onion, salt and pepper. Set aside.
  • Combine the cottage cheese, mozzarella cheese, basil and salt in a fine strainer, allowing the excess moisture to drain away.
  • If using metal cupcake trays, brush with a little bit of the garlic infused oil. If using silicone trays, continue, skipping this step.
  • Use a basting brush to spread some tomato sauce around each muffin cup.
  • Press a wonton wrapper into the bottom of each cup.
  • Add a tablespoon of the ground beef mixture, followed by a tablespoon of tomato sauce (I found having different spoons for all of the filling steps helped keep things a lot neater).
  • Top with an additional wonton wrapper.
  • Spread a tablespoon of the cheese mixture on top of the second wrapper, and top it with a third wrapper.
  • Do another layer of meat and sauce, followed by a wrapper, and then top with a little tomato sauce and sprinkle over the remaining cheese.
  • Bake in a 375° oven until the cheese is browned and everything is gloriously bubbly.

I really liked the concept of these lasagna ‘cupcakes.’ They’re a good serving size, and if you’re really hungry you can just have two or three. The wonton wrappers do not quite have the texture of standard pasta, but getting all the layers in requires something thinner than the pasta I could find (this may call for some home made pasta, rolled painfully thin, next time. I hope you enjoy!

Mr says: Finger food lasagna? What’s not to love? These would be good to make ahead and freeze for later.

He also suggests that these should be baked inside a bacon cup, but he’s kind of crazy. Loveable, but a little crazy.

This time last year: Lemon Raspberry White Chocolate Cake 

And the year before: Chocolate Guinness Cake

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