Mini lasagnes
makes 12
Double the meat recipe and use half as a meal. The wrappers can be pre-baked and stored in an airtight container in a cool place for 2 days.
Meat
| 250 g | Lean beef, minced (Main) |
| 1 Tbsp | Olive oil |
| 1 | Small onion, diced |
| 1 clove | Garlic, crushed |
| 1 tsp | Italian herbs, dried |
| 2 Tbsp | Tomato paste |
| ½ jar | Tomato pasta sauce, approx. 260g |
Lasagnes
| 120 g | Baby spinach |
| 1 ½ Tbsp | Rice bran oil |
| 12 | Wonton wrappers |
| ½ cup | Ricotta cheese |
Directions
- Brown the meat in the oil in a frying pan. Add the onion, garlic, herbs, tomato paste and pasta sauce. Stir well. Cover and simmer for about 30 minutes until cooked and tasty. Cool.
- Meanwhile, microwave the spinach until limp. Cool, squeeze out the moisture, then finely chop.
- Preheat the oven to 180C
- Lightly oil a 12-hole muffin tray. Line with the wonton wrappers, lightly pressing them against the sides. Lightly oil the wrappers. Bake for 10-12 minutes until they start to crisp.
- Place a good tablespoon of the meat mixture in the wrappers. Top with a teaspoon of ricotta, then some spinach then the grated cheese.
- Return to the oven and bake for 10 minutes.