Yep, the first time I made these, one of my offspring innocently asked who we were having over for dinner. Apparently, these were a dead giveaway.
No, no one was coming over. I felt a bit like Frankie Heck on The Middle.
I invite you to impress your family, too.
Quick enough for a weekday meal? I think so. Serve with a green salad and some garlic bread and you're all set.
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| Petite Lasagnas |
Petite Lasagnas
adapted from here
12 oz raw ground turkey or beef, browned with onion
1 jar of your your fave pasta sauce
1 1/2 c skim ricotta cheese or cottage cheese or a mixture
1 t basil
1 t oregano
24 small square wonton papers (found near the tofu in most stores)
1 1/2 c mozzarella cheese (or an Italian mixture of cheeses)
Mix the meat and the pasta sauce together. Then, in a separate bowl, mix the ricotta cheese with the spices in a bowl.
Coat a 12 cup muffin tin with cooking spray. Place a wonton paper in each muffin cup, making sure to press into the edges.
Use half of the meat sauce mixture and distribute evenly among the 12 cups. Then use half of the ricotta cheese mixture and place on top of the meat mixture. Put a large spoonful of mozzarella cheese on top of each.
Place another wonton paper in each cup, making sure to press down lightly into the edges.
Repeat layers of meat sauce and both cheeses, ending with mozzarella cheese.
Bake for 10 minutes at 350 degrees, or until cheese has melted.
* If you have one of those larger muffin pans, this will make six quasi-petite lasagnas. Use larger wonton paper or an extra small one in the bottom of each and position to form the base.
* Brown your meat ahead of time and save a prep step.
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