Save A playful fusion of festive gingerbread, creamy soup, and savory lasagne, transformed into irresistible bite-sized appetizers, perfect for holiday gatherings.
The first time I made Gingerbread Lasagne Soup Bites was to impress friends at a winter potluck. Their surprised faces when tasting the sweet-savory layers made baking the dough from scratch totally worth it.
Ingredients
- Gingerbread Layer: 1 cup all-purpose flour, 1/4 cup dark brown sugar, 1/4 cup unsalted butter (softened), 2 tbsp molasses, 1 egg yolk, 1/2 tsp ground ginger, 1/4 tsp ground cinnamon, 1/8 tsp ground cloves, 1/4 tsp baking soda, pinch of salt
- Soup Mixture: 1 tbsp unsalted butter, 1 small onion (finely diced), 1 clove garlic (minced), 1 cup butternut squash (diced small), 2/3 cup vegetable broth, 1/3 cup heavy cream, salt & pepper (to taste), 1/8 tsp ground nutmeg
- Lasagne Layer: 4 cooked lasagne noodles (cut into 2-inch squares), 1/2 cup ricotta cheese, 1/4 cup shredded mozzarella cheese, 1 tbsp grated Parmesan cheese, 1 tbsp fresh parsley (chopped)
Instructions
- Prepare Oven:
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Make Gingerbread Layer:
- In a bowl, cream butter and brown sugar. Mix in molasses and egg yolk. Add flour, ginger, cinnamon, cloves, baking soda, and salt. Mix until a dough forms. Roll out to 1/4-inch thickness and cut into 2-inch squares. Bake for 8<10 minutes. Cool completely.
- Make Soup Mixture:
- In a saucepan over medium heat, melt butter. Add onion and cook until translucent. Add garlic and butternut squash, and cook for 5 minutes. Pour in broth, cover, and simmer until squash is tender (10 minutes). Stir in cream, nutmeg, salt, and pepper. Blend until smooth. Cool slightly.
- Mix Lasagne Layer:
- In a bowl, mix ricotta, mozzarella, Parmesan, and parsley.
- Assemble:
- On each gingerbread square, layer a lasagne noodle piece, spoonful of cheese mixture, and dollop of soup mixture. Top with another noodle piece if desired.
- Bake:
- Bake assembled bites at 350°F (175°C) for 7<8 minutes, until heated through and cheese is melty.
- Finish & Serve:
- Serve warm. Garnish with parsley or a sprinkle of nutmeg if desired.
Save My kids love helping layer each bite before baking, and everyone competes for the crispiest gingerbread piece at family brunch.
Required Tools
Mixing bowls, rolling pin, baking sheet, parchment paper, saucepan, immersion blender (or regular blender), knife and cutting board
Allergen Information
Contains wheat (gluten), milk (dairy), and egg. Check ingredient labels for processed foods and substitutes if you have allergies.
Nutritional Information
Calories: 65, Total Fat: 3 g, Carbohydrates: 8 g, Protein: 2 g (per bite)
Save Serve these bites warm for maximum flavor and holiday cheer. They freeze well, so you can prep ahead and enjoy stress-free hosting.
Recipe Questions
- → Can I make these bites gluten-free?
Yes, substitute all-purpose flour and lasagne noodles with gluten-free versions for safe enjoyment.
- → Are these suitable for vegetarians?
Absolutely. All ingredients are vegetarian, and you can swap in plant-based dairy for vegan guests.
- → What can I use instead of butternut squash?
Pumpkin makes an excellent substitute for butternut squash in the soup layer, maintaining creamy texture.
- → How should I serve these appetizers?
Serve warm, topped with fresh parsley or a dash of nutmeg for extra holiday flavor and color.
- → Can I make the layers ahead of time?
Yes, prepare the gingerbread and soup layers a day in advance; assemble and bake before serving.
- → Is there a vegan version?
Use plant-based butter, cream, and cheeses for a fully vegan alternative, maintaining rich flavors and textures.