Thursday, January 8, 2015

Muffin Tin Mini Lasagnas


1 lb ground beef
1 small onion, chopped
salt to taste
pepper to taste
garlic salt to taste
1 15 ounce can tomato sauce
1 1/2 teaspoons dried oregano, divided
1 1/2 cups ricotta cheese
1/2 teaspoon dried basil
24 wonton wrappers 
shredded mozzarella cheese
shredded parmesan cheese


Preheat oven to 375 degree.
Grease muffin tin with nonstick cooking spray. Set aside.
Brown the ground beef and onions in a large skillet. Season with salt, pepper, and garlic salt. Once completely cooked add the tomato sauce and 1 teaspoon oregano. Stir and allow to simmer for 10 minutes. Remove from the heat and set aside.
Meanwhile, stir together the ricotta cheese, remaining 1/2 teaspoon oregano, basil, and salt and pepper to taste.
Press 1 wonton wrapper into each muffin cup making sure to press onto the bottom and the sides.
Divide the ricotta mixture in half. Using just one half, divide the mixture among the muffin cups, pressing the ricotta into an even layer. Sprinkle with shredded parmesan. Use the same method with tomato sauce. Top with shredded mozzarella cheese.
Press a second wonton wrapper onto each mini lasagna. Repeat the layers, ending with mozzarella.
Bake for 10 minutes or until the cheese is melted. Allow the mini lasagnas to cool in the pan for a few minutes before removing. Garnish with a sprinkling of basil before serving. Serve with homemade garlic pesto bread.
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