Ingredients Pasta sauce
400 g best mince
Shallot (or onion)
Few small tomatoes
About 24 wonton wrappers 225 g mozzarella cheese, grated
85 g Parmesan cheese, grated
110 g Ricotta cheese, reserving a few tbsp
Cherry tomatoes, for garnish (optional)
Lettuce, for garnish (optional)
Preheat the oven to 190°/170° fan forced.
Cook the shallot, chilli and a few tomatoes, or make the mince meat as you would normally however, do not put as much liquid as you would with an ordinary lasagna.
Add the mince meat and some of the pasta sauce, stir, break up the mince, and cook till it is done. This will take about 10 minutes.
Season to taste with salt and pepper.
Keep about 6 tbsp of the Parmesan and mozzarella as you need this for the topping. You can vary the amount of cheese you use in this recipe, to taste.
Start making the lasagnas by either lining the muffin pan with cupcakes, (I used washable silicon ones), or spraying the muffin pan.
Cut the wontons so they are round instead of square.
Line each muffin hole first with a wonton wrapper.
Put in a little Parmesan, a little mozzarella, and a little ricotta into each one.
Top with a small amount of the meat and a spoonful of the pasta sauce.
Repeat layers of wonton wrappers, cheeses, meat and sauce, creating as many layers as you wish - I only used two as do not like a lot of pastry.
Sprinkle each lasagna pie with the reserved Parmesan and mozzarella.
Bake for about 15 minutes or until they are browned.
I served them with brown rice, corn and broccoli casserole, as well as one night with Mizuma lettuce and tomatoes.
I also put a blob of ricotta on the top so that they resemble cupcakes!
Great for parties, cold in lunch boxes, and they keep well for several days.
what is TVP ? I make a vegetable dish with Tri coloured Capasicums and Eggplants Tomatoes Lots of Garlic and Fresh Basil With Sauted Red/ Brown onions .When the mixture has softened I use for a base for various dishes .Lee/ CreativeLee