Wednesday, September 19, 2012

Lunch box need a little jazzing up?

I don't know about you guys, but my kids definitely get "sandwich fatigue" from time to time (as do I!). This leads to a bit of experimentation - some successful, some not so successful.

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.

Lasagna Cups

1 pack of won-ton wrappers
Left over Spag. Bol. sauce
Grated Cheese

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.


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