MINI LASAGNA CUPCAKES #meals #comfortfood

MINI LASAGNA CUPCAKES #meals #comfortfood

Overly basic Mini Lasagna Cupcakes are smaller than expected lasagna made in a biscuit tin, utilizing wonton wrappers! A basic meat sauce thus simple to assemble, these small scale lasagnas are party nourishment at it's ideal.

I didn't have a clue what in heaven's name to call this formula. I went with Mini Lasagna Cupcakes since I'm a cupcake devil, be that as it may, I'm as yet not secure with the cake part. Lasagna Cups possibly? Lasagna Muffins? Infant Lasagnas. Gee. Thinking, thinking… I'm staying with Lasagna Cupcakes.

They make an ideal, adorable little starter, and even as finger nourishment, they work a treat. Gathering nourishment? I got you secured 🙂 I cherished them. I needed to cut one open for the photographs 'cause I expected to show you within as well, isn't that so? Ordinarily the entirety of my taste testing is done some time before I take photographs in this way, when in doubt, I do whatever it takes not to enjoy and in the event that I should dive into something with the fork, I'll set that forkful aside and spare it with the cut one for a feast later. This forkful went straight down the bring forth. Nom, nom, nom.

Also Try Our Recipe : Chicken Piccata with Lemon Sauce

MINI LASAGNA CUPCAKES #meals #comfortfood

Ingredients

  • 24 small wonton wrappers (4" square)
  • ½ cup grated mozzarella

For the Bolognese;

  • 1 small clove garlic
  • ½ small onion, grated
  • 250 g minced / ground beef
  • 2 tablespoons red wine (notes)
  • 1x 400ml tin (approx 1.5 cups) diced or crushed tomatoes
  • 2 tablespoons milk (notes)
  • 2 tablespoons tomato paste
  • 1 teaspoon dried oregano (note 2)
  • ½ teaspoon dried thyme (note 2)
  • ½ teaspoon salt
  • ¼ teaspoon sugar
  • cracked black pepper to taste

For The Bechamel;

  • 25 g butter
  • 1 tablespoon flour (notes)
  • 1 cup milk
  • ¼ cup grated mozzarella
  • ½ teaspoon salt
  • cracked black pepper to taste

Instructions

  1. Preheat your oven to 200C / 400F / 180C fan forced. Lightly spray muffin tin with oil spray.
  2. Cut 18 wonton wrappers into circle using a large cookie cutter or by cutting around an upturned glass.
  3. To make the meat sauce;
  4. Place a saucepan over medium heat, add a little oil, then add the onion and garlic and stir until just starting to turn translucent. Add meat and saute while breaking up with a wooden spoon. Add the red wine and bring it to a simmer before adding the rest of the sauce ingredients and mixing well. Simmer for another 5 minutes and remove from the heat.

To make the béchamel;

  1. Melt the butter in a saucepan over low-med heat. Add the flour and mix well. Allow it to bubble then slowly add in the milk a little at a time (being careful as it will splutter), continuing to stir until you have a smooth paste. Let it simmer while stirring for a minute or so before adding the mozzarella, salt and pepper to taste.
  2. Putting it all together;
  3. Lay one full wonton wrapper into the bottom of each muffin hole so that the points stick out the top. Add a couple of teaspoons of meat mixture to each, then a teaspoon or so of béchamel sauce. Sprinkle over a little cheese, then lay one round wonton wrapper on top. Repeat for another 2 layers. Lay the last round on top of each and cover with any remaining béchamel and cheese.
  4. Bake for 20 minutes or until golden and the edges are crunchy.

For More Details : bit.ly/2WQmhE7

Read More Our Recipe : MINT CHOCOLATE AVOCADO ICE CREAM

Post a comment

0 Comments