RECIPE: Bite-Sized Lasagna

Everyone loves lasagna, but no one really enjoys the countless hours of prep work and layering it takes to make such a simple dish! So here's a REALLY, REALLY, REALLY easy recipe for making mini lasagnas!

I simplified this recipe to make it faster, easier, and tastier than the long way! So in this case, take the shortcuts!

RECIPE:

40 wonton wrappers (4 per mini lasagna)

1 cup pasta sauce

1/2 lb ground beef

2 cloves garlic (minced)

1tsp salt/pepper

1 tsp dried oregano

1 tsp crushed red pepper flakes

1/4 cup shredded mix of mozzarella, jack, cheddar

1 cooked eggplant (chopped) 

10 large basil leaves

Fresh cilantro (for garnish)

1. Preheat oven to 475º. Saute the garlic until fragrant and soft then add ground beef with all dried the herbs (salt, pepper, oregano, and red pepper flakes)

TRICK: one trick in making sure all the meat separates easily into small pieces- add a cup or so of water to the pan while trying to cut the meat into small pieces with your wooden spoon. This makes it much easier, and the water will eventually evaporate so it doesn't effect the taste of your food.

2. Add the pasta sauce (I use Trader Joe's 3 Cheese Pasta Sauce), but of course I can't just leave it at that, I've got to add my own special touch! So I add: fresh chopped cilantro, a splash of Worcestershire sauce, shredded parmesan cheese, and a tablespoon of truffle oil, and white wine when we have an open bottle in the house. These are just a couple things I throw in there, feel free to try a couple, or all! 

3. Spray a muffin pan with a non-stick cooking spray, and place a wonton square on the bottom of the pan. Next add a spoonful of your meat sauce, place another wonton square on top, add the shredded cheese with a basil leaf and add another layer of wonton, on top of this add a piece of the chopped eggplant. Top it off with a little more cheese and a circle of provolone cheese (get sliced provolone, and cut small circles out). If you have more space, keep layering! [the more layers you add, the crispier the outside edges become, so if you would like, keep one layer out, and fold the rest in after each layer]

TRICK: eggplants are a pain in the butt to cook. You have to slice it in half, salt it, wait for it to drain, wash it, slice it, then fry it hoping you let it sit for enough time! So basically the best thing ever created that I use almost every day is frozen fried eggplants. YES! All you gotta do is microwave them for a couple of minutes and you have perfect fried eggplants every time. My dream come true! 

4. Place your mini lasagnas in the oven for just 10 MINUTES (or until the cheese melts and slightly browns). Take it out, garnish with chopped cilantro and THATS IT! 

Enjoy!