Dim sum wrappers (available in Asian supermarkets) are used instead of pasta in this lasagne recipe that makes individual servings by baking in muffin tins. You can change things up and use Quorn for a vegetarian version.
1 person made this
150g beef mince
salt and ground black pepper to taste
24 dim sum wrappers
140g grated Parmesan cheese
200g grated mozzarella cheese
185g ricotta cheese
240ml pasta sauce
10g chopped fresh basil, or to taste
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Method Prep:15min › Cook:25min › Extra time:5min › Ready in:45min
Preheat oven to 190 C / Gas 5. Lightly grease muffin tin.
Heat a large pan over medium-high heat. Cook and stir mince in hot pan until browned, 5 to 7 minutes; season with salt and pepper.
Press one dim sum wrapper into the bottom of each muffin hole. Sprinkle even amounts of Parmesan cheese, mozzarella cheese and ricotta cheese into each muffin hole; top each portion with even amounts of mince and pasta sauce.
Repeat layering with remaining wonton wrappers, some Parmesan cheese, some mozzarella cheese, the remaining ricotta cheese, mince and pasta sauce. Finish with a layer of Parmesan cheese and mozzarella cheese on top of mini lasagnes.
Bake in preheated oven until edges of mini lasagnes are browned, 18 to 20 minutes; let cook in tins for 5 minutes before running a knife around the edges of the muffin holes to loosen the edges to remove. Garnish with fresh basil to serve.