Lasagne Cups

This recipe makes 12 large muffin sized Lasagna Cups

• 500 grams beef OR chicken mince
• 1 teaspoon crushed garlic
• 1 brown onion diced finely
• 1 tin tomato soup OR 1 tin crushed tomatoes and 1 tablespoon tomato paste
• 24 wonton wrappers (available in the fresh pasta section of the supermarket or near the filo pastry)
• 1 cup ricotta cheese
• 1/2 cup grated cheddar cheese
• canola oil for spraying
• salt and pepper

First of all your need to make up the bolognaise sauce.  To do that brown the onion and garlic in saucepan.  Add the mince and brown well.  Add the tin of tomato soup or the crushed tomatoes and tomato paste.  Simmer for fifteen minutes or until thickened.  Set aside.

Spray a twelve hole muffin tin liberally with canola oil.  Preheat the oven to 180 degrees. Place a wonton wrapper in each hole and push down to the bottom.  Take half of the ricotta cheese and divide it up evenly amongst the 12 holes.  Add a little bolognaise sauce to every hole on top of the ricotta cheese (not too much!).  Take another wonton wrapper and press over the mixture quite firmly – this acts as a lasagna sheet.

Then repeat the process with the remaining ricotta cheese and bologanise sauce.  Top with cheddar cheese and place in the oven for 15 – 20 minute or until cooked and golden.

Let the lasagna cool slightly in the pan before removing.  Serve hot or cold!