Instead of slaving all day over a big lasagna, try these mini, kid-friendly version from Rose Reisman instead!
Miniature lasagnas
Ingredients:
Sauce:
- 1 tsp vegetable oil
- 1 cup diced onions
- 1 ½ tsp crushed garlic
- 6 oz lean ground beef
- 1 tsp dried basil
- 1 bay leaf
- Pinch salt and pepper
- 1 3/4 cups homemade or store-bought tomato sauce
Cheese mixture:
- 1 cup reduced-fat ricotta cheese
- 1/2 cup grated part-skim mozzarella cheese
- 1⁄3 cup grated Parmesan cheese
- 1 egg
- 3 Tbsp 2% milk
- pinch salt and pepper
Lasagnas
- 36 small wonton sheets
- 1⁄3 cup grated part-skim mozzarella cheese
- chopped fresh basil or parsley
Method:
Preheat the oven to 375°F. Spray a 12-cup muffin tin with vegetable oil.
To make the sauce In a saucepan, add oil and sauté onions and garlic for 5 minutes.
Add the beef, basil, bay leaf and salt and pepper and sauté just until beef is cooked, breaking up with the back of a wooden spoon.
Add the tomato sauce, cover and simmer for 15 minutes. Set aside.
To make the cheese mixture, combine the ricotta, mozzarella and Parmesan cheeses, egg, milk and salt and pepper in a bowl.
To assemble the lasagnas, place two wonton sheets into the bottom of each muffin cup, overlapping to cover the entire surface. Add half the cheese mixture over top of the wontons. Then add half the sauce.
Place the last 12 wonton sheets over top, pressing down gently. Add the remaining cheese mixture and sauce and sprinkle with the mozzarella cheese.
Bake for 20 to 25 minutes until wontons are crisp. Let cool for 10 minutes, then remove carefully with a knife. Garnish with basil.
Makes 6 servings.
Courtesy Rose Reisman
The Best of Rose Reisman by Rose Reisman