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!
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.
**Note: I’m using hot Italian sausage for this recipe, but feel free to use mild or sweet Italian sausage if you prefer. It all depends on your preference for heat.**
Using a slotted spoon, 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.
**Note: You want to make sure it’s not hot when you go to assemble the tarts because you want to keep the puff pastry as cold as possible because that’s what causes it to puff up and become flaky!**
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.
**Tip: This can be make a couple days in advance and stored in the fridge until ready to use. It also makes for a great appetizer. Serve with toasted bread and pesto!**
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. Finally, 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. I’d say that each can probably take about two tablespoons of ricotta.
Top with the browned sausage and the chunky tomato sauce. Sprinkle each liberally with mozzarella and parmesan and a few grinds of black pepper.
Bake in a preheated 425°F oven 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 grated parmesan to finish things off.
These tarts can be made in advance by either taking two options. The first option, you can assemble up until the sprinkled cheese bit, right before putting in the oven. Instead of baking however, you can place the baking sheets in the freezer and flash freeze the tarts for 4 hours. Then transfer them to a freezer storage bag or container and keep for 3 months.
**Note: To bake from frozen, just place them on a baking sheet lined with parchment and bake for an additional 5 to 8 minutes more than directed.**
The second option would be to bake as directed, don’t garnish with basil, but let the lasagna tarts cool completely. Then flash freeze them before transferring to a bag or container. After that, you can just rewarm them in the oven for a few minutes!
I hope you’ll keep these lasagna tarts in mind the next time you’re looking for a great starter, appetizer, or even a light (as in not heavy, not as in healthy because this obviously isn’t on any diet plan) lunch. If you want to make them for parties, you can cut the puff pastry into 24 small squares, instead of 12 rectangles. Give them a try and let me know what you think below!
Lasagna Tarts
Ingredients
- 1 tablespoons olive oil
- 1/2 pound hot or mild Italian sausage
- 1 medium shallow 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 one 17.25-ounce package 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!
