Lasagna Cupcakes Wih Seafood
Dive into a delightful fusion of elegance and charm with these Seafood Lasagna Cupcakes! Perfectly portioned and bursting with coastal flavors, this recipe transforms traditional lasagna into savory, bite-sized cups. Crafted with layers of delicate wonton wrappers, succulent shrimp, tender crab meat, and creamy ricotta cheese, these mini seafood delights are nestled in zesty marinara sauce and topped with gooey mozzarella and Parmesan cheese. Baked to golden perfection, the crispy wonton edges add a delightful crunch, while fresh parsley provides a fragrant finish. Ideal as a crowd-pleasing appetizer, a unique dinner party starter, or even a fun weeknight dinner option, these lasagna cupcakes are as impressive as they are easy to make. Whether you're a seafood lover or just looking to elevate your everyday lasagna, this recipe is sure to become a favorite!
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Recipe Information
Ingredients
- 24 sheets Wonton wrappers
- 200 grams Shrimp (peeled, deveined, and chopped)
- 150 grams Crab meat (fresh or canned)
- 1 cup Ricotta cheese
- 2 cups Mozzarella cheese (shredded)
- 1 cup Parmesan cheese (grated)
- 1.5 cups Marinara sauce
- 2 cloves Garlic (minced)
- 2 tablespoons Olive oil
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 2 tablespoons Fresh parsley (chopped)
- 1 tablespoon Butter (for greasing pan)
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 12-cup muffin tin with butter to prevent sticking.
In a skillet, heat the olive oil over medium heat. Sauté the minced garlic until fragrant, about 1 minute.
Add the chopped shrimp to the skillet and cook for 2-3 minutes until pink and opaque. Season with a pinch of salt and pepper. Remove from heat and set aside to cool slightly.
In a mixing bowl, combine the ricotta cheese, chopped crab meat, cooked shrimp, 1/2 cup of the Parmesan cheese, and chopped parsley. Mix well and season with a pinch of salt and pepper.
Place one wonton wrapper into each cup of the muffin tin, pressing it down gently to form a base.
Add a small spoonful of marinara sauce to each wonton wrapper, followed by a layer of the seafood mixture. Sprinkle a small amount of shredded mozzarella cheese on top.
Place another wonton wrapper over the first layer, pressing it down slightly. Repeat the layering process with marinara sauce, seafood mixture, and mozzarella cheese.
Finish each cupcake with a final layer of marinara sauce, a generous sprinkle of mozzarella cheese, and a dusting of the remaining Parmesan cheese.
Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly, and the wonton edges are golden brown.
Remove the lasagna cupcakes from the oven and let them cool in the pan for 5 minutes before carefully removing them.
Garnish with additional parsley if desired and serve warm. Enjoy your Lasagna Cupcakes with Seafood!
Nutrition Facts
Calories |
3283 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 189.6 g | 243% | |
| Saturated Fat | 100.6 g | 503% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1019 mg | 340% | |
| Sodium | 8592 mg | 374% | |
| Total Carbohydrate | 136.6 g | 50% | |
| Dietary Fiber | 6.3 g | 22% | |
| Total Sugars | 9.5 g | ||
| Protein | 262.4 g | 525% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 5098 mg | 392% | |
| Iron | 12.0 mg | 67% | |
| Potassium | 1925 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
