TWO BITE LASAGNA

My Cellar

Serves 20 Lasagna Bites

1 tbsp (15 ml) olive oil, plus extra for greasing muffin tins

½ medium yellow onion, finely diced

1 garlic clove, minced

4 oz (125 g) lean ground pork

4 oz (125 g) extra-lean ground beef

14 oz (398 g) can diced tomatoes

1 tbsp (15 ml) tomato paste

2 anchovy fillets, chopped

½ tbsp (7 ml) balsamic vinegar

2 tbsp (30 ml) chopped fresh basil, plus extra leaves for garnish

salt and pepper, to taste

½ cup (125 ml) ricotta cheese

½ tsp (2 ml) dried oregano

¼ cup (60 ml) finely grated Parmesan

½ cup (125 ml) shredded mozzarella cheese

40 square wonton wrappers

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.
Preheat oven to 375 F (190 C). In a small bowl, stir together ricotta, oregano and Parmesan. Season with pepper.
Grease cups of a mini muffin tin before 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