Pin It A playful fusion of festive gingerbread, creamy soup, and savory lasagne, transformed into irresistible bite-sized appetizers—perfect for holiday gatherings.
I first made these Gingerbread Lasagne Soup Bites for our holiday party last December, and they completely stole the spotlight—everyone wanted the recipe.
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
- Preheat & Prep:
- 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 to 10 minutes. Cool completely.
- Prepare Soup Mixture:
- In a saucepan over medium heat, melt butter. Add onion and sauté until translucent. Add garlic and butternut squash; cook for 5 minutes. Pour in broth, cover, and simmer until squash is tender (10 minutes). Stir in cream, nutmeg, salt, and pepper. Blend with an immersion blender until smooth. Set aside to cool slightly.
- Mix Lasagne Layer:
- In a bowl, mix ricotta, mozzarella, Parmesan, and parsley.
- Assemble Bites:
- On each gingerbread square, layer a lasagne noodle piece, a spoonful of cheese mixture, and a dollop of soup mixture. Top with another noodle piece if desired.
- Bake & Serve:
- Bake assembled bites at 350°F (175°C) for 7 to 8 minutes, until heated through and cheese is melty. Serve warm. Garnish with extra parsley or a sprinkle of nutmeg if desired.
Pin It This year my niece helped layer the bites and decided they looked like miniature holiday presents, sparking lots of laughter during our family dinner.
Required Tools
Mixing bowls, rolling pin, baking sheet, parchment paper, saucepan, immersion blender or regular blender, knife and cutting board
Nutritional Information
Each bite contains about 65 calories, 3 g total fat, 8 g carbohydrates, and 2 g protein
Allergen Information
Contains gluten, dairy, and egg—be sure to use vegan or gluten-free substitutes if needed
Pin It These cheerful bites bring smiles to any celebration—make a double batch, they disappear fast!
Recipe FAQs
- → How do I keep the gingerbread layer from getting soggy?
Bake gingerbread squares fully and let them cool completely before assembling. Don't oversaturate layers with soup mixture.
- → Can I make these bites ahead of time?
Yes. Prep each layer and assemble just before baking. Store layers separately and refrigerate until ready to finish.
- → Is there a vegan alternative for dairy ingredients?
Use plant-based butter, cream, and cheeses for a vegan-friendly option. Check labels for suitable substitutes.
- → Can I substitute pumpkin for butternut squash?
Absolutely! Cook pumpkin as described for squash. The flavor will be similar and festive.
- → What is the best way to serve these bites?
Serve warm and garnish with extra parsley or a sprinkle of nutmeg for added aroma and color.
- → Are these suitable for gluten-free diets?
Replace the flour and lasagne noodles with gluten-free versions to accommodate gluten-free guests.