Dweezil and Lisa love these Cupcake Lasagnas because you can customize each one — more sauce or more cheese, with or without spinach or even adding ground turkey or meat. They exemplify the Dweezil and Lisa's approach to food — you can make them as healthy or decadent as you prefer, and the individual size is perfect portion control. You can layer them traditionally or tint the ricotta cheese to create frosting with a cherry tomato and basil garnish to continue the deception. They freeze beautifully as well.

Ingredients

• Tomato Sauce, recipe follows
• 2 tablespoons extra virgin olive oil
• 2 to 4 cloves garlic, peeled
• Pinch red pepper flakes
• 1 pound cleaned spinach
• 1/2 small lemon, juiced
• 1 package round wonton wrappers
• 8 ounces mozzarella, grated
• 3 ounces Parmesan, grated
• 4 ounces ricotta cheese (half reserved for frosting if desired)
• 8 cherry tomatoes, for garnish
• 8 small basil leaves, for garnish
• Special equipment: 8-cup nonstick muffin pan

Directions

Tomato Sauce:

3 tablespoons extra-virgin oil

6 cloves garlic, peeled

Ground black pepper

6 fsreshbasil leaves

1 cup dry white wine

3/4 teaspoon beef bouillon paste

3/4 teaspoon vegetable bouillon paste

2 (28-ounce) cans crushed tomatoes (recommended: San Marzano)

3 whole carrots, peeled and cut into large pieces

Kosher salt

Heat the oil in a large saucepan over medium-high heat (it should coat the bottom of the pan, add a bit more if your pan is wide). Add the garlic cloves. Season with black pepper and cook, stirring frequently until the garlic is golden, about 5 minutes. Remove and discard the garlic. Lower the heat to medium and add the basil. Cook just until the basil wilts, then add the wine. Stir in the beef and vegetable bouillon pastes, then add the tomatoes and carrots. Simmer the sauce, stirring occasionally, until the carrots are soft and the sauce sweet, about 25 minutes. Discard the carrots. Season the sauce with salt and pepper then refrigerate or freeze until needed.

Yield: 4 cups