Mini lasagna in the muffin tin

Name: Mini lasagna in the muffin tin
Cook time: 50 min
Total time: 50 min
Yield: 12
Ingredients: 250 g Wan-Tan dough sheets (approx. 40 pieces à 8,5 x 9,5 cm); 1 Vegetable Onion; 2 Garlic cloves; 3 TABLESPOONS Olive oil; 350 g Minced meat; 400 ml strained tomatoes; 4 Stem/s Basil; 400 g Ricotta; 125 g Mozzarella; 7-10 Tbsp Grease; baking paper

AUTHOR
Brooke Calhoun

DIFFICULTY
very easy

RATING

Lasagne in a cute mini-format: The classic from Italy tastes fantastic even from the muffin tin. Everybody gets a mould!

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 12

250 g Wan-Tan dough sheets (approx. 40 pieces à 8,5 x 9,5 cm)
1 Vegetable Onion
2 Garlic cloves
3 TABLESPOONS Olive oil
350 g Minced meat
400 ml strained tomatoes
4 Stem/s Basil
400 g Ricotta
125 g Mozzarella
7-10 Tbsp Grease
baking paper

Directions

1
Thaw Wan Tan leaves at room temperature. Peel onion and garlic and dice finely. Heat the oil in a frying pan. Fry the minced meat for 5-6 minutes while turning it. Stir in onion and garlic and steam for 4-5 minutes. Add strained tomatoes and season with salt and pepper.
2
Wash basil, shake dry, pluck leaves from the stalks and chop coarsely. Mix half of the chopped basil with ricotta in a bowl and season with salt and pepper.
3
Grease the muffin troughs. Cut circles from the baking paper (approx. 12 cm Ø) and place them in the recesses of a muffin tray. Put 2 Wan-Tan dough sheets on the bottom of each tray and let the ends protrude slightly. Fill each well with 2 tbsp. ricotta and meat mixture. Place another Wan-Tan sheet over the filling and press gently. Spread another 2 tablespoons of ricotta and meat mixture over it. Grate the mozzarella and spread it on top by the spoonful.
4
Bake mini-lasagnes in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for approx. 15-20 minutes. Remove, let cool and sprinkle with the remaining basil.