Wednesday, 16 July 2014

Wonton Lasagne Cups

1 package of won ton wrappers (I found them in the produce)
1 pound of ground beef
8 oz. mushrooms
1 zucchini, chopped
3 cups of pasta sauce
4 cups ricotta cheese
1/2 cup of grated parmesan
2 tbsp. dried basil leaves (I used fresh)
salt and pepper to taste
1 1/2 to 2 cups of shredded cheese (mix of Italian & mozzarella)
desired toppings: grated parmesan or fresh basil
1. Preheat oven to 375
2. Cook ground beef
3. Add chopped zucchini & mushrooms to beef and cook until done.
4. Add enough pasta sauce to coat the beef mixture. Cook 5 to 10 more minutes.
5. While your beef is cooking, combine ricotta cheese, salt and pepper (to taste),
basil, and grated parmesan.
6. Spray your cupcake pan with non stick spray
7. Gently push one won ton wrapper in each cupcake well
8. Spoon 1 tbsp of ricotta mixture into each wonton ton wrapper
9. Spoon 1 tbsp of meat mixture on top of ricotta cheese mixture
10. Sprinkle shredded cheese over each cup
11. Make a second layer of won ton wrappers. Gently push the wonton wrapper in n the opposite direction & repeat with ricotta, meat, and cheese.
12. Bake lasagna cups 15 to 20 minutes until golden brown and the edges are crispy
13. Leave in the pan to let them cool before you remove them.

Notes:. I didn't like how the cup came out crunchy on top and soft ( like a boiled dumpling) on the bottom .So I waited till they cooled enough to remove them from the muffin pan and baked them upside down on a plate at 220 fan forced for another 7 mins. perfect !

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