Rebecca Lasagna's Mini Lasagnas Recipe
Posted: Jan 05 2015
Team TCC's Talented Graphic Designer Shares Our Passion for Design and Food. Fittingly, Her Last Name is Lasagna (For Real!) Here Rebecca Shares Her Mini Lasagnas Recipe.
When people find out my last name is Lasagna, it’s usually followed by the question “Is that your favourite food?” or, “Do you eat lasagna like all the time?” To be honest, I hardly ever eat it – maybe once a year. One of my aunts has mastered the art of the making lasagna and because of that, no one really tries to compete. That is until my older sister, Jessica, tried out a recipe that she found online and tailored it to our family tastes. The results were the most adorable mini lasagnas – perfect for parties or when you’re looking for lighter option to a very popular comfort food. We thought this recipe would be perfect to share with those who have exhausted their go-to party foods and want something new. Despite most people’s concerns with how time-consuming lasagna is to make, these little cuties are super simple and only take 10 minutes in the oven – how can you argue with that!? Here's the recipe:
24 Wonton wrappers (found next to the tofu at most grocery stores)
1 cup of your favourite tomato-meat sauce
1 cup Ricotta cheese
1 cup Shredded mozzarella
Parmesan cheese for garnish (optional)
Basil, finely chopped, for garnish (optional)
Pre-heat oven to 350°. Meanwhile place a single wonton wrapper in each cupcake mold. Lightly press down so that the wrapper lines the mold. Place a tablespoon of ricotta in the wrapper, followed by a tablespoon of sauce, followed by a tablespoon of mozzarella. Then repeat – place a single wonton wrapper, followed by the ricotta, sauce and mozzarella. You may want to add a bit of extra mozzarella here so that when it melts it creates a bit of a seal of the contents inside. Place in the oven and bake for approximately10 minutes or until edges are crispy. Remove from oven and serve. If you’re in the mood for a little more cheese, top with freshly grated Parmesan and finely chopped basil.
(Article Contributed by Rebecca Lasagna)