About 20 maybe even 30 years ago, I had butternut squash ravioli with browned butter at a restaurant in New York City with my Grandma and Uncle. I have been chasing that flavor combination ever since. I have had other versions at different restaurants but they have never been quite the same. So when I was looking for a different flavor combination for my lasagna cups I thought about that dinner and made Pumpkin Sage Lasagna Cups. They have a lot of the same flavors as the ravioli plus some of the more traditional aspects of a lasagna.
I have so many fond memories of going into New York City when I was a child with my grandmother. It was my favorite thing to do each year and we continued the tradition through my 20′s. Once I got married, it became a lot harder to get away and now that I have a little one, it is near impossible. My grandmother and I would plan to see a play or two and walk around the city. I think I have been to every major tourist site at least twice and some many more times than that. I absolutely love NYC. I have been lucky enough to have been to a lot of other cities throughout the world and NYC still remains my favorite. I especially loved going around Christmas time. We would always go to Radio City to see the Rockette’s Christmas show, walk past Macy’s Christmas window and watch the skaters at Rockefeller Center. I would have to get a hot dog from a street vendor and a pretzel too.
This past summer we took my daughter into the city and my Grandmother was able to join us for some of it. We took the cruise around the Statute of Liberty. It was so cool to hear my daughter exclaim how big the Statute of Liberty was! We took her to the top of the Empire State Building and had a carriage ride through Central Park. I hope we can continue to go as she gets older and she develops the deep love for NYC that I have.
Back to the present and these delectable lasagna cups. I first started making lasagna cups when I saw Aarti Sequeira make an Indian version on the Food Network. OMG are they good! My husband and little one scarfed them down. She loved that they were small and I called them cupcakes. So I decided to go with that cupcake version when I wanted a pumpkin sage lasagna. They are great for a party too. You can make them ahead of time and freeze them. Defrost them then reheat in the oven. Easy Peasy! I tried to sneak in a little browned butter flavor too. It is pretty hard to brown light butter though. Hope these little jewels help create some happy memories for you.
Pumpkin Sage Lasagna Cups (Serves 6)
36 Wonton wrappers
1 tbsp. minced fresh sage
2 tbsp. light butter
1/2 cup minced onion
2 garlic cloves, minced
1 (15 oz) can pumpkin puree (not pumpkin pie filing)
1 tsp. cinnamon
Pinch of nutmeg
1/4 cup part skim ricotta cheese
1/4 cup 2% fat cottage cheese
1/2 cup (2 oz) part skim mozzarella cheese
1/2 cup grated parmesan cheese
1 1/2 tsp. kosher salt, divided
1/4 tsp. fresh ground black pepper
- Preheat the oven to 400°.
- For pumpkin filing: Melt the better in a small non-stick skillet over medium high heat. When hot add the sage and let it crisp slightly and the butter brown slightly.
- Remove sage with a slotted spoon onto a paper towel.
- Add onions and garlic to browned butter and cook until translucent.
- Take off the heat and stir in pumpkin, cinnamon, 1 tsp. kosher salt and nutmeg.
- For ricotta filing: In a food processor, process ricotta, cottage cheese, mozzarella and parmesan cheese until combined.
- Pour into a bowl and stir in sage and 1/2 tsp. kosher salt.
- To assemble: use 1 non-stick cupcake pan (if yours is not non-stick, spray with cooking spray). Put 1 wonton wrapper into each hole pressing the wonton down to the bottom.
- Top each wonton with 1 tbsp. of pumpkin filing then 1 tsp. ricotta filing.
- Put another wonton wrapper on top but turn the wrapper 90° so it looks like a star. Press down slightly.
- Top with 1 tbsp. pumpkin filing and 1 tsp. ricotta filing.
- Top with another wonton wrapper and again turn the wrapper 90° and place on top, pressing lightly.
- Finish with 1 tbsp. pumpkin filing and 1 tsp. ricotta.
- Bake for about 20 minutes or until hot. Take out of the oven and let rest for 10 minutes.
Nutritional value per serving (2 lasagna cups)
Calories 251 Fat 7 grams Carbs 34 grams Protein 12 grams