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Lasagna at a cocktail party

I want to serve a butternut squash lasagna at a cocktail party. Has anyone ever served lasanga at a cocktail party. If so, how did you do it? Any creative ideas?

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  1. I love butternut squash and love lasagna, but to me, they are dinner items, not to be served at a cocktail party. Cocktail party fare (again, to me) implies small bites, not hearty food. I'd find a way to make the lasagna bite-size, perhaps in mini muffin cups. It might be more labor intensive, but doable. Present them on a small platter with some garnish and you're good to go.

      1. re: tatertot

        That's exactlly what I envisioned, but I'd still make them smaller. Regular cupcake size would be too big (to me).

        1. re: rednails

          so a mini mufiin tin? seems like a good size but might be difficult to work with. i'll have to give it a try

          1. re: jromann

            Mini muffin tin--exactly. Or as suggested below, mini squares, but only if they don't seep out the sides. Mini triangles would work too, but again only if they don't seep.

            I plan many receptions every year for clients and try to steer them towards what works for the function. Cocktail party does not suggest messy food or large portions. i.e. if the client wants pulled pork sandwiches, then mini rolls, not the standard size. Ditto on dessert--tartlets (no more than 2" in size) rather than full size. I've done individual mac n cheese in disposable foil tins; that may be another option, to find mini foil tins rather than a mini muffin pan.

      2. What if you deconstructed it, wrapping the lasagna filling in the cooked noodles? I'm picturing something that looks sort of like sushi. Not sure how you'd deal with the bare noodle thing, though; that doesn't sound particularly appetizing . . . maybe if you made the rolls, sliced them and then cooked them in a muffin tin, so the edges got crispy?

        Mind you, I've never done anything like this - I'm just hypothesizing.

        1. How about turning it into squash and ricotta ravioli? You can make those bite size.

          1 Reply
          1. I always find that my homemade lasagna is not messy the next day ... easy to slice and reheat, as all the liquids have been absorbed. So for finger food, I would make a large pan the day before, let cool and refrigerate over night and then slice the next day into small squares and reheat just before serving.

            2 Replies
            1. re: CocoTO

              This is along the lines I was thinking. For dramatic effect, these squares could be served in Chinese soup spoons.

              1. re: JungMann

                Easier than muffin tins and chinese soup spoons make it fancy! I like it!