Mini Lasagnas

These were so fun to make! AND super tasty.


12 oz lean ground beef
salt/pepper
1 c chopped onion
14.5 oz can tomato sauce
2 cloves of garlic, minced
3 tsp dried oregano, divided
1 tsp dried basil, divided
1 1/2 c part skim ricotta cheese
24 small square wonton wrappers (you can find them in the produce dept)
1 1/2 c red-fat shredded mozzarella cheese

Preheat oven to 375 degrees. Heat a large skillet over medium heat. Add the ground beef, onions, and sprinkle some salt and pepper. After the meat has browned, add the garlic and stir constantly for 30 sec. Add the pasta sauce and 2 tsp oregano. Bring the pan to a gentle boil, reduce the heat, and simmer for 10 min.

In a separate bowl, combine the ricotta with some salt and pepper, 1 tsp of oregano, and 1/2 tsp basil. Stir together.

Spray a 12 cup muffin pan with nonstick cooking spray. Place one wonton wrapper in each of the 12 cups, pressing firmly in the bottom of the cup and up the sides. Using half the ricotta mixture, divide it among the 12 muffin cups. Next, using half of the meat sauce, spoon it evenly over the ricotta. Sprinkle a little mozzarella on top of that. Then press another wonton on top of the mozzarella layer. Repeat - ricotta, meat sauce, mozzarella. Bake for 15 min, or until the cheese has melted and wonton wrappers are crispy. Let cool in the pan, sprinkle a little basil on top, then enjoy!


Original recipe found here. Great step-by-step pictures.

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