Mini Lasagnes

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By Corinne

I would love to add a source for this, as I was inspired by something someone posted on facebook, but then when I searched for it I couldn’t find it again. I tried the google, came up with several recipes that were not quite what I wanted. I wanted to use italian sausage rather than ground beef for all the extra easy flavour. This came together quickly. Two plus a salad is a filling supper. To turn this into an appetizer size portion, I would simply do a single layer rather than a double one.

You Will Need:

  • 24 won ton wraps
  • 1 cup (225g) ricotta cheese
  • 1/4 tsp (1.25mL)each of dry basil and oregano
  • 1lb(454g) mild or medium italian sausage (casing removed)
  • 1 28oz (796mL) can of pureed tomato (or use immersion blender to blend whatever you have)
  • 3-4 tbsp (30-45mL) of tomato paste
  • 1 onion diced
  • 1 stalk of celery diced
  • 2 cloves of garlic minced
  • grated mozzarella cheese
  • salt and pepper to taste

In order for this sauce to reduce quickly, use a large shallow sauce pan with a lot of surface area. Remove casing from sausage and cook on medium with onion and celery until browned. Add garlic, stir until fragrant but don’t let garlic brown- about 1 min. Add pureed tomatoes and tomato paste. Let reduce, stirring frequently until the sauce is a fairly thick paste- you should be able to scoop it up and heap onto your spoon rather fall off.

Mix basil and oregano with ricotta.

Preheat oven to 400F. Line muffin tins with 1 won ton wrap. Full disclosure, I used a stoneware pan that nothing sticks to, if using a regular muffin tin you MAY have to grease it. The won tons are covered in cornstarch though, so that should help with sticking. Add 1 slightly heaping tablespoon of sauce, 1/2 tbsp of ricotta and then a few shreds of mozzarella.

Place another won ton wrap on top of fillings and press down slightly around the filling. Add another tbsp of sauce, ricotta and then top with a generous little bunch of shredded mozzarella.

Bake in 400F oven for 20min. Check at 20 min- pull one part way out of tin to see if sides and bottoms are browned. If they need more browning but your tops are done, cover lightly with tinfoil and return to oven for another 10 minutes.

 

 

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