Wednesday, September 19, 2012
Lunch box need a little jazzing up?
One of the hits has been Lasagna Cups. This recipe has been done the rounds of the web for a while now and I can see why - quick, easy and a good mix-up for the lunch box.
Here how we do ours.
1 pack of won-ton wrappers
Left over Spag. Bol. sauce
Get a 12 hole muffin tin and lightly grease.
Line 10 of the holes with a wonton wrapper (wontons usually come in packs of 30 and you need 3 per lasagna cup)
Place a heaped teaspoon of spag.bol. sauce on the wrapper. The sauce should not be over filling the layer or it will squoosh everywhere when cooking. A teaspoon may not look like much when you first put it it, but don't be tempted to over fill!
Repeat so you have two layers of meat. Wet the edge of the wrapper slightly with some water on your finger tip to help the layers seal.
Place the last wrapper on top. Put a teaspoon of ricotta, spreading across the top and sprinkle some grated cheese.
Into an oven at about 180/200 for about 20 mins or until golden on top.
The cooked cups store in the fridge for 3 to 4 days.