Wednesday, December 14, 2011

mmmmMini Lasagna's

I love CARBS. I love bread.  I love pasta.  I love (who doesn’t) lasagna.  What I don’t like is when the craving hits you in the middle of the week, long day at the office, traffic “sucked” and you’re hungry NOW.   I’m constantly on the prowl for recipes that are “quick and easy week night” meals, have friends, family and marketing mailing lists in general sending me ideas on a regular basis.  This one caught my eye, and of course, I couldn’t just “make it”, I had to adapt, and play… or it just wouldn’t be me.  If you try ANY of the recipes from this site… YOU JUST GOTTA try this one!  YUM YUM!
Here’s my version of Petite Lasagna’s…as adapted from a recipe.

mmmmMini Lasagna’s
(makes 12)
12 oz ground meat ( I used pork this time around)
1 cup finely diced onion
1 can/jar favorite pasta sauce
2 cloves garlic, minced
1 ½ cups part skim ricotta cheese
*optional – herb & garlic seasoning
36 small square wonton wrappers
1 1/2 cups shredded mozzarella cheese
Salt/pepper to taste

- Preheat oven to 375ºF. Heat a large skillet over medium heat. Add the ground meat, onions, salt/pepper. Crumble the meat and make sure it is cooked entirely. Add the garlic, mixing garlic in completely.

-Add pasta sauce. Bring to a gentle boil (watch for splattering). Remove from heat and set aside.

-In a separate bowl, combine the ricotta, a pinch of salt and pepper. *optional, I added teaspoon of  herb& garlic seasoning mix to add more flavor to cheese.  Stir to mix well. Set aside.

-Coat a 12-cup muffin tin with nonstick cooking spray. Place 2 wonton wrappers into each of the 12 cups, pressing firmly in the bottom of the cup and up the sides, make sure the sides of the muffin cup are covered with the wrappers.

-Using half of the ricotta mixture, divide it among the 12 muffin cups. Press with finger to get an even layer
-Next, using half of the meat pasta sauce mixture, spoon it evenly over each of the ricotta filled cups. Sprinkle with pinch of mozzarella.
-Gently press another wonton wrapper on top of the mozzarella layer.

- Repeat the process by distributing the remaining ricotta, then the remaining meat pasta sauce, and finally the rest of the shredded mozzarella
-Bake for 10 minutes, or until the cheese has melted.

-remove from oven, let stand for 5 min. Carefully lifting cups out of muffin tin, (they should pop out easily.) Put on plate to serve!  YUM YUM

they should easily lift right out of muffin tin
There are endless variations with these babies! Try using Spicy Italian Sausage ground meat to kick it up a notch…or for those “veggies” out there… add in wilted/chopped spinach , mushrooms, peppers instead of the meat.    The best part…. Clean-up is a snap, the muffin tin should be relatively clean , as the lasagna's should just pop out, leaving a slight residue from the cooking spray.  OH…and did I mention, any leftovers, are just as good w/ a quick ZAP in the microwave the next day?!    Enjoy!!
mmmmMini Lasagna's --YUM YUM

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