Miniature Lasagnas

My daughter Natalie gave me this idea, and once I created it, I found it hard to go back to regular lasagna! These individual portions maintain calorie and fat control and present beautifully.

RECIPE INSTRUCTIONS
1. Preheat the oven to 375°F (190°C). Spray a 12-cup muffin tin with vegetable oil.
2. To make the sauce In a saucepan, add oil and sauté onions and garlic for 5 minutes. Add the beef, basil, bay leaf and salt and pepper and sauté just until beef is cooked, breaking 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. Add half the cheese mixture overtop of the wontons. 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.

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
pinch of salt and pepper
1¾ cups homemade or store-bought tomato sauce
Cheese mixture
1 cup reduced-fat ricotta cheese (8 oz/250 g)
½ cup grated part-skim mozzarella cheese (1½ oz/45 g)
1⁄3 cup grated Parmesan cheese (1¼ oz/40 g)
1 egg
3 Tbsp 2% milk
pinch of salt and pepper
Lasagnas
36 small wonton sheets
1⁄3 cup grated part-skim mozzarella cheese (1 oz/30 g) chopped fresh basil or parsley

NOTES
Makes 6 servings.

Preparation time: 20 minutes
Cooking time: 40 minutes

Make ahead: Make lasagnas up to a day in advance and bake just before serving. Leftovers are great if reheated gently in a 300°F oven.

Nutritional Information per Serving
Calories 339
Carbohydrates 44.4 g
Fibre 3.8 g
Protein 24 g
Total fat 6.3 g
Saturated fat 3.5 g
Cholesterol 62 mg
Sodium 491 mg

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