Miniature Lasagnas

Image: The Best of Rose Reisman/Whitecap

Serves 6

INGREDIENTS
Sauce

  • 1 tsp vegetable oil
  • 1 cup diced onions
  • 1½ tsp crushed garlic
  • 6 oz lean ground beef
  • 1 tsp dried basil
  • 1 bay leaf
  • pinches of salt and pepper
  • 1¾ cups homemade or store-bought tomato sauce

Cheese mixture

  • 1 cup reduced-fat ricotta cheese
  • ½ cup grated part-skim mozzarella cheese
  • 1/3 cup grated Parmesan cheese
  • 1 egg
  • 3 tbsp 2% milk
  • pinches of salt and pepper

Lasagnas

  • 36 small wonton sheets
  • 1/3 cup grated part-skim mozzarella cheese
  • chopped fresh basil or parsley

INSTRUCTIONS

  1. Preheat the oven to 375° F. Spray a 12-cup muffin tin with vegetable oil.
  2. To make the sauce, in a saucepan, add the oil and sauté the onions and garlic for 5 minutes. Add the beef, basil, bay leaf and salt and pepper and sauté just until the beef is cooked, breaking it up with the back of a wooden spoon. Add the tomato sauce, cover and simmer for 15 minutes. Set aside.
  3. To make the cheese mixture, combine the ricotta, mozzarella and Parmesan cheeses, egg, milk and salt and pepper in a bowl.
  4. To assemble the lasagnas, place two wonton sheets into the bottom of each muffin cup, overlapping to cover the entire surface. Top the wontons with half the cheese mixture. Then add half the sauce.
  5. Place the last 12 wonton sheets overtop, pressing down gently. Add the remaining cheese mixture and sauce and sprinkle with the mozzarella cheese.
  6. Bake for 20 to 25 minutes until wontons are crisp. Let cool for 10 minutes, then remove carefully with a knife. Garnish with basil.

Rose’s tip
You can also use mini loaf pans for these lasagnas. One is a perfect appetizer or side dish. It’s filling if served as a main meal with a side salad or vegetable dish.

Health tip
Most lasagnas have double the fat and calories because of an added white sauce called béchamel made with butter and cream, as well as additional cheese. With my delicious cheese and tomato sauce, there is no need for this highfat white sauce.

If you’ve resolved to eat better this year, then you’ll want to pick up this best-of-collection from Rose Reisman, who for more than 20 years has helped Canadians eat healthily. Her more than 16 cookbooks, catering business, and menu items at the Pickle Barrel restaurant chain prove that nutritious dishes can be packed with great taste. The Best of Rose Reisman also includes all-new recipes, along with her signature health tips. – Chris Daniels
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