A few weeks ago while preparing for a Cinco de Mayo segment at Fox, I met the delightful Hollis Wilder.
Hollis joined us with her new cookbook, Savory Bites, and of course a selection of cupcakes. In addition to being a three-time Cupcake Wars winner, she is the owner of the popular cupcake shop Sweet! By Good Golly Miss Holly.
In Savory Bites, Hollis shows that a cupcake tin isn’t just for desserts — it creates perfect bite-sized savory treats. The secret, she says, is portion control: by keeping the size small you get all the flavor without overdoing it.
Who doesn’t love mini portions? Hollis generously gave me a copy of her cookbook and allowed me to share a sneak peek. Below is one of her recipes — a crowd-pleasing miniature lasagna that worked beautifully for us. Thank you, Hollis!
Classic “Petite” Lasagnas
Hollis Wilder, Savory Bites Cookbook
yields 24 mini lasagnas
INGREDIENTS
FOR THE SAUSAGE
12 ounces sweet Italian sausage, casings removed
7 ounces provolone, cut into 1/4-inch dice
1 1/2 cups shredded mozzarella
FOR THE RICOTTA FILLING
3 cups ricotta
2 large eggs, lightly beaten
1–2 tablespoons dried Italian herbs
2 tablespoons chopped basil leaves
3 medium cloves garlic, crushed into a fine paste
Pinch of kosher salt and freshly ground black pepper
FOR ASSEMBLY
3 cups store-bought tomato sauce
Nonstick cooking spray, for the pans
24 lasagna noodles
3 cups grated Parmesan cheese
DIRECTIONS
1. MAKE THE SAUSAGE. In a medium nonstick skillet over medium heat, cook the sausage, breaking it into small pieces with a wooden spoon, until browned and crumbled, about 12 minutes. Transfer the sausage to a large bowl to cool slightly, then stir in the provolone and mozzarella. Set aside.
2. MAKE THE RICOTTA FILLING. In a large bowl, combine the ricotta, eggs, dried herbs, chopped basil, garlic paste, and a pinch of salt and pepper. Mix until smooth and set aside.
3. ASSEMBLE AND BAKE THE LASAGNAS. Preheat the oven to 350°F (175°C). Bring a large pot of salted water to a boil. Add the lasagna noodles and cook until al dente, about 10 minutes. Drain and rinse the noodles under cold water, then drain again.
Spray the wells of two 12-cup muffin pans with nonstick spray. Lay one lasagna noodle over each well, pressing it gently to form a cup. In each cup layer 2 tablespoons of the sausage mixture, 2 tablespoons of tomato sauce, and 2 tablespoons of the ricotta filling. Fold one end of the noodle over to partially seal, add 2 more tablespoons of sauce, fold the other end to enclose the filling, and sprinkle each with 2 tablespoons of Parmesan.
Bake until golden and bubbling, about 35 minutes. Let the mini lasagnas cool in the pans for 10 minutes, then run a table knife around each one and invert onto a sheet pan. Serve each mini lasagna right side up.
Store leftovers in an airtight container in the refrigerator for up to 5 days. To reheat, pour about 1/2 inch of tomato sauce into the bottom of an ovenproof dish, place the mini lasagnas in the sauce, cover with foil, and warm at 350°F for about 15 minutes.