Two Bite Lasagna

Two Bite Lasagna

 
Number of Servings:
Makes 20 Lasagna Bites

INGREDIENTS

1
tbsp (20 ml)
olive oil, plus extra for greasing muffin tins
1/2
medium yellow onion, finely diced
1
garlic clove, minced
4
oz (120 ml)
lean ground pork
4
oz (120 ml)
extra-lean ground beef
14
oz (420 ml)
can diced tomatoes
1
tbsp (20 ml)
tomato paste
2
anchovy fillets, chopped
1/2
tbsp (10 ml)
balsamic vinegar
2
tbsp (30 ml)
chopped fresh basil, plus extra leaves for garnish
1/2
cup (130 ml)
ricotta cheese
1/2
tbsp (10 ml)
dried oregano
1/4
cup (60 ml)
finely grated Parmesan
1/2
cup (130 ml)
shredded mozzarella cheese
40
square wonton wrappers

DIRECTIONS

  1. In a medium saucepan, warm oil over medium heat. Add onion, cook, stirring often, until it caramelizes, 5 to 7 minutes. Stir in garlic, cook another minute. Add beef and pork, breaking up meat and stirring often until cooked through, 8 to 10 minutes. Stir in tomatoes along with juice, tomato paste, anchovy fillets and balsamic vinegar. Bring to a simmer, cook for 15 minutes, stirring occasionally. Stir in chopped basil, season to taste, remove from heat and set aside.
  2. Preheat oven to 375 F (190 C). In a small bowl, stir together ricotta, oregano and Parmesan. Season with pepper.
  3. Greasecupsofaminimuffintinbefore pressing 2 wonton wrappers into each cup. Fill with a small spoonful of ricotta mixture, then a spoonful of sauce and a bit of grated mozzarella. Bake until cheese is melted and wontons are golden brown, 10 to 12 minutes. Cool slightly before removing to a serving tray. Garnish with basil and enjoy.

Great Pairings

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  • chianti superiore - antinori santa cristina

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