Mini Lasagnas

Mini Lasagnas

Recently went for a kids parties.... what a fuss and not to forget the mess kids make while eating. The moment kids saw lasagnas everybody wanted it but after 3 bites...mama enough... i dont want anymore! does that sound familiar...pretty much it does..

Kids want to have something quick and delicious.So i thought of experimenting a little with my muffin tray and Lasagna.

you could ask your kids to help you with the filling. Dont bother about the mess, but its amazing what great cooks little kiddies can be.....

Mini lasagnas walk the line between growing up and staying a kid. They let me fancy bitty things, to enjoy lasagna without the hassle of a full pan. They also let me make a meal as nourishing and satisfying as my Mama would have. Mini but mature.



Mini Lasagnas
recipe slightly adapted from Hungry Girl
(makes 12)
 
1kg ground chicken
 
1/2 teaspoon salt, divided
 
1/2  teaspoon pepper
 
1 cup finely chopped onion
 
½ cup finely chopped mushrooms
 
2 cloves garlic, minced
 
14.5 oz can crushed tomatoes, or tomato sauce
 
1 tablespoon dried oregano, divided
 
1 tsp dried basil
 
1 ½ cups part ricotta cheese
 
24 small square wonton wrappers (or Samosa pastry)
 
1 1/2 cups shredded mozzarella cheese


                                  Preheat oven to 350 degrees F or 180 degrees Celcius. Heat a large skillet over medium heat. Add the chicken, onions, mushrooms, salt, and pepper. Crumble the meat and saute the mixture for about 10 minutes, or until the chicken is cooked through. Add the garlic and stir constantly for 30 seconds.
 
 
Add the crushed tomatoes and 2 tsp of oregano. Bring the pan to a gentle boil. Reduce the heat to low and simmer for 10 minutes. Remove from heat and set aside.
 
 
In a large bowl, combine the ricotta, a pinch of salt and pepper, the remaining teaspoon of oregano, and the basil. Stir to mix well. Set aside.
 
 
Coat a 12-cup muffin tin with nonstick cooking spray. Place 1 wonton/samosa 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 turkey tomato sauce, spoon it evenly over each of the ricotta filled cups. Sprinkle with 2 tsp of mozzarella.
 
 
Gently press another wonton/samosa wrapper on top of the mozzarella layer.
 
 
Repeat the process by distributing the remaining ricotta, then the remaining tomato sauce, and finally the rest of the shredded mozzarella.
 
 
Bake for 10 minutes, or until the cheese has melted.
 
 
Let the cups cool, remove them from the pan, and serve!


Bon Apetite!!