Lasagne is not something I usually cook, particularly as I don’t eat cheese. But Chris and Jack love lasagne, so I thought I would play around with a mini lasagne recipe to avoid a slab of it sitting in the fridge for the week! These little lasagnes are based on a recipe from Tracy’s Culinary Adventures and are assembled using a standard muffin tin. The perfect size for a meal for Jack and a great travel snack for Chris!
INGREDIENTS – makes 12
1 medium onion, diced
2 garlic cloves, crushed
1 large flat mushroom, diced
1 small zucchini, grated
1 small carrot, grated
1 1/2 tsp dried oregano
250g ricotta cheese
200g grated mozzarella cheese
300g mince beef
24 wonton wrappers
salt and pepper
Preheat the oven to 180C and generously coat a 12-cup muffin tin with coconut oil or use olive oil spray if you prefer.
Over medium-high heat, melt a teaspoon of coconut oil in a large pan. Add the onion and garlic and fry until it softens.
Add the mince into the pan and break up, cooking for about 10mins or until is has lightly browned. Pop in the zucchini, carrot and mushrooms before pouring in the Passata and stir to combine. Add the dried oregano and season with salt and pepper. Bring the sauce to the boil and simmer for 10-15 minutes. Remove from heat and set aside.
Press a wonton wrapper into each individual cup of the muffin tin ensuring it hugs the bottom and sides. Evenly spread about a teaspoon of ricotta into each cup, before adding a dollop of the meat sauce mixture. Top with a sprinkle of grated mozzarella cheese and then repeat the process – wrapper, ricotta, meat sauce, cheese.
Bake in the oven for 8-10 minutes until you have a nice golden cheesy top. Remove from the oven and allow to rest in the tray for a few minutes before placing them on a wire rack to cool.
Keep in the fridge and freeze the left overs for later. You can mix up the vegetables to whatever you have in the fridge at the time and also play around with adding different herbs or spices. Easy, healthy and delicious (if you like cheese!).