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1
Preheat the oven to 375 degrees F.
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2
For the meat sauce: In a large skillet over medium-high heat, warm the olive oil until it shimmers.
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3
Add the cinnamon stick and whole cloves.
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4
Add the onion, sprinkle with a little salt and saute until softened but not browned.
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5
Add the garlic and saute until fragrant, about 1 minute longer.
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6
Add the sausage, breaking up the clumps with your spoon.
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7
Cook until the sausage is no longer pink, 2 to 3 minutes.
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8
Stir in the tomato paste and cook 1 to 2 minutes.
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9
Add the crushed tomatoes, 1/4 cup chopped basil, as well as some salt and pepper.
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10
Stir to combine and simmer uncovered, for about 15 minutes, stirring every now and then.
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11
Allow the meat sauce to cool, about 15 minutes before building lasagna cupcakes.
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12
As the meat sauce is cooking, prepare the ricotta filling.
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13
For the ricotta filling: Stir together the ricotta, 3/4 cup Parmesan, 3/4 cup mozzarella and mango chutney.
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14
Season with lots of pepper, about a teaspoon and set aside.
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15
To assemble the cupcakes: Pull out your favorite cupcake pan.
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16
If your pan is not nonstick, spray the cups with cooking spray.
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17
Place a wonton wrapper in each cup.
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18
Don't worry if you're using square ones.
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19
Drop about 1 tablespoon of meat sauce into the bottom of each cup.
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20
Then add 1 teaspoon of ricotta filling.
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21
Then cover with another wonton wrapper, rotating it about 90 degrees so that the corners of the first wrapper and the second wrapper aren't right on top of each other.
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22
Repeat this until you've built 3 layers total.
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23
Top each with a small basil leaf, then another wonton wrapper.
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24
Finish each cupcake with a spoonful of meat sauce, a little shredded mozzarella and pinch of grated Parmesan.
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25
Pop them into the oven and bake for 20 minutes.
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26
When time's up, resist the temptation to eat them right away or else you'll burn your mouth!
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27
Let them rest on the counter for about 10 minutes, and they should slip out of the muffin tin easily.
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28
Top with more shredded basil if you like.
