12.12.2011

petite lasagnas


12 oz meat (i use shredded chicken breasts)
1/2 tsp. salt, divided
1/4 tsp. pepper
1 cup chopped onion (i buy frozen chopped...so easy!)
1/2 cup chopped mushrooms
14.5 oz can crushed tomatoes
2 cloves garlic, minced
2 tsp. dried oregano
1 tsp. dried basil
1 ½ cups part skim ricotta cheese
24 square wonton wrappers (near the tofu in the refrigerated section of the produce dept)
8 oz. shredded mozzarella cheese

preheat oven to 375ºF.  in large skillet, saute onions, garlic and mushrooms in a small amount of olive oil and 1/4 tsp. salt and pepper. add whatever meat you are using (if any) and saute for an additional 10 minutes. add the crushed tomatoes and oregano and bring to a gentle boil. reduce the heat to low and simmer for 10 minutes.

in a separate bowl, combine the ricotta, 1/4 tsp. salt and the basil. stir to mix well.

coat a 12-cup muffin tin with nonstick cooking spray. place 1 wonton wrapper into each of the 12 cups, pressing firmly in the bottom of the cup and up the sides. using half of the ricotta mixture, divide it among the 12 muffin cups. next, using half of the meat/tomato sauce, spoon it evenly over each of the ricotta filled cups. sprinkle with big pinch of mozzarella. gently press another wonton wrapper on top of the mozzarella layer.

repeat the process with the remaining ricotta, then the remaining tomato sauce, and finally the rest of the shredded mozzarella.  sprinkle with dried parsley to garnish.

bake for 10 minutes, let cool slighlty, then enjoy with a side of greens!
i love the prep and cook time of these and the individual servings are always a big hit. 

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