• 1 onion, diced
  • 1 garlic clove, chopped
  • 1 tablespoon tomato paste
  • 1 yellow bell pepper, chopped
  • 1 red bell pepper, chopped
  • 2 cups canned tomatoes
  • 1 cup lasagna noodles, sliced into small square pieces, precooked
  • 1 tablespoon dried oregano
  • ½ cup red wine
  • ½ cup heavy cream
  • 1 cup Parmesan cheese, grated
  • 1 cup mozzarella cheese, grated
  • 12 strips of empanada dough
  • Olive oil, for cooking
  • Vegetable oil, for frying
  • Salt, for cooking
  • ½ cup Parmesan cheese, grated, for garnish
  • ½ cup parsley, chopped, for garnish
  • 1 garlic clove, minced, for garnish
  • Muffin tin


  1. In a pan on medium heat, heat olive oil and add onion, garlic, bell peppers, salt, and tomato paste. Mix together and sauté.
  2. Next, add canned tomatoes, followed by lasagna noodles, dried oregano, and red wine. Stir together, and add heavy cream. Then, add the Parmesan cheese and mozzarella, combine well.
  3. Flip the muffin tin upside down. On each muffin tin cup (6 total), wrap the empanada dough around to form a cone. Start from the bottom and wrap until the top is completed covered. Refrigerate.
  4. Once the dough has hardened, remove from fridge. Then, remove each dough cup from the muffin tin.
  5. In a medium saucepan, fill halfway with vegetable oil and heat for frying.
  6. Add dough cup, one at a time, to the oil and fry until golden brown. Be careful of the hot oil splashing and remove each cup with a metal or mesh skimmer.
  7. Next, fill each with lasagna mixture. Top off with fresh parsley and garlic, then sprinkle Parmesan cheese.
  8. Plate, and serve.