Individual Lasagne for School Lunches

by Shannon Meyerkort (follow)
Senior writer for WeekendNotes and Perth Mums Group. Founder of
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This is more a technique than a recipe, as most people already have their own favourite bolognaise recipe. But the great thing about turning bolognaise into individual lasagnes is that they freeze well, and you can use them for dinner-for-one or lunches at school, the office, picnics or anywhere.

Some people will love them cold (put straight into lunchboxes frozen and they will defrost by lunch) or heat them in the morning and pop into a warmed flask. It’s also a great way of using up leftovers.

Preparation Time: 10 minutes
Cooking Time: 20 minutes
Serves: 12 individual serves

Approximately 6 to 8 cups of bolognaise sauce, warmed
1 packet (24) wonton wrappers or 1 packet fresh lasagne sheets
One cup of grated cheese

Pre-heat oven to 180 degrees.
Spray or grease a 12-hole muffin tray.
If you are using wonton wrappers, place one wrapper in the base of each hole, pushing them flat to the bottom and allowing the sides to fan out. If you are using fresh lasagne sheets, cut either squares (easiest) or circles (neatest) approx. 10cm diameter and do the same.
Place generous spoonfuls of bolognaise sauce into each hole then sprinkle with some cheese.
Put another wonton wrapper or piece of lasagne pasta on top of the sauce, and then repeat with another generous dollop of sauce and some more cheese. You should have filled each hole up to the top.
The exposed pasta/wonton can go a bit crunchy in the oven, so if your kids won't like this, tuck the ends under so they form a little ridge around the sauce.

Place in your pre-heated oven and cook for approximately 15 to 20 minutes or until the tops are golden and the pasta is cooked through.
Allow to cool in the tin for a while before attempting to remove them. Cool completely before storing in the freezer.
If you plan on serving them cold, simply put one or two into a snap-lock bag and seal tightly.
If you plan on heating them before serving, place them in a freezer-proof containers with the layers separated with baking paper.
The lasagne will freeze for 4 months (if they last that long) or reheat in an 180 degree oven for 15 minutes (or the microwave if you’re rushed for time).

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