Lasagna Tarts
To be 100% honest with you, I love lasagna but I hate making it. The process always takes way too long (even if you’re not making it completely from scratch) and in the end, I feel like it’s never worth it. This is why I end up NEVER making lasagna at home. I can’t even remember the last time that happened. And I know that now with the no-boil noodles, it’s slightly easier, but for me, it’s not easier enough for me to go on and whip up an entire lasagna for dinner, especially during the week. It’s just not going to happen. I’m always looking for new ways to create lasagna, like this soup for instance, because I still crave it.
That’s when these Lasagna Tarts come into the picture. They have all of the flavor and layers of a lasagna, without the noodles or any of the hard work. But before you go and feel sorry for the noodles for being left out of the party, the puff pastry takes the place of the noodles, and honestly I think it’s a great substitute. They’re perfect for a holiday party or gathering, and make for a quick weeknight lunch or dinner, just serve with a salad and you’ll be good to go!
Lasagna Tarts
Equipment
- Skillet
- Baking sheet
- Pastry Brush
Ingredients
- 1 tablespoons olive oil
- 1/2 pound hot or mild Italian sausage
- 1 medium shallot sliced
- 2 garlic cloves minced
- 1/4 teaspoon crushed red pepper flakes optional
- 16 ounces cherry tomatoes
- Kosher salt and coarse ground black pepper
- 3 sprigs fresh thyme
- 15 ounces ricotta cheese
- 1 cup fresh basil leaves chopped
- 1 tablespoon lemon juice
- 2 sheets frozen puff pastry thawed
- 1 large egg whisked with a splash of water
- 2 cups shredded mozzarella
- 1/2 cup shredded Parmesan
Instructions
- Preheat oven to 425°F. Line two baking sheets with parchment paper and set aside.
- Set a large skillet over medium-high heat with the oil. Once hot, add the sausage and cook, breaking up with a wooden spoon, until crispy and no longer pink, about 5 to 8 minutes. Transfer the sausage to a plate and add the shallot, garlic and crushed red pepper flakes (if using) to the skillet. Cook until softened, about 3 minutes. Add the cherry tomatoes, thyme, and a giant pinch of salt and black pepper. Cook over moderate heat, until the tomatoes have softened and just begun to burst and release their juices, about 8 to 10 minutes. Remove from the heat and allow to cool to room temperature.
- In a small bowl, stir together the ricotta, basil, lemon juice, a pinch of salt and pepper and a pinch of crushed red pepper flakes if desired. Set aside.
- Unfold each sheet of puff pastry and cut each into six even rectangles. You should have twelve pieces. Place six on each prepared baking sheet. Using a sharp pairing knife, make a slit or outline on the edge of each piece. This will create a crust and allow it to puff up around the edges. Use a fork to poke holes in the center of each. Brush each pastry with egg wash.
- Divide the ricotta mixture evenly among each tart and spread out evenly in the center, leaving a border of pastry on each uncovered. Top with the sausage and the chunky tomato sauce. Sprinkle each liberally with mozzarella and parmesan and a few grinds of black pepper.
- Bake until golden brown all around, about 15 to 18 minutes. Remove from the oven and allow to cool slightly before serving. Garnish with fresh basil and enjoy!
