There are some recipes I know I never would have come up with on my own, and this is one of them. Won ton wrappers are my new favourite thing and I have made 3 meals out of one package this week! I bought them to make squash ravioli and then had left overs (wow there are quite a few in that little pack!). Pintrest was happy to lend a hand and dinner was produced in less than 30 minutes.The leftovers reheated very well in some tinfoil in the oven and our dinner guests really enjoyed them. I ended up making a variety of sizes (regular muffin tin = one won ton square per cup and texas size/oversized muffin cups = two squares per cup, slightly overlapped) and the smaller ones were the most popular. I have since made them in mini muffin cups (still one won ton square per cup) and they were the perfect appetizer. Some recipes I have seen involve trimming off the outside edges of the won tons to make a circle before baking, and this is simply craziness. The extra crispy edges are the best part and why add an extra step to our already busy schedules?
Way easier and tastier than traditional lasagna. The recipe I adapted comes from “Jo Cooks” and the main change you’ll notice is the removal of the chorizo and addition of cinnamon instead of cumin. If you have never tried cinnamon in a tomato based pasta sauce, you are in for a treat! I learned this trick when I first saw a no-noodle type of Greek lasagna called moussaka cooked on the Food Network. It adds an indescribable layer of flavour to even a (gasp!) store bought sauce that everyone seems to love.
Won Ton Wrapper Mini Lasagnas
serves 4 for dinner, 8 for appetizer
1/2 package of won ton wrappers
3/4 lb ground beef
1/2 jar tomato sauce
3/4 cup of water or red wine
1 shallot, minced (opt.)
1 teaspoon cinnamon (opt.)
salt and pepper
1/2 large container of ricotta (traditional)
1- 1.5 cups of shredded cheese (I used a combo. of old cheddar and mozzarella)
grapeseed/vegetable oil (to coat muffin tins)
chopped basil to garnish (opt.)
Brown the ground beef and drain if necessary.
Add the shallot and saute for a few minutes.
Add the tomato sauce, salt and pepper, cinnamon and any other spices (basil, oregano, etc.) you prefer.
Add the water or wine and simmer for 5-10 minutes while you prepare the won ton wrappers.
Thoroughly grease muffin tins with oil. Grease the surface of the tins as well.
Place a won ton paper in each muffin well (use two for extra big muffin pans).
Put a spoonful of ricotta in each cup, top with few spoonfuls of your meat and sauce mix, and top with a little shredded cheese.
Bake at 375 for 10-15 minutes (mini muffin cups = 10 minutes, regular muffin cups = 12 minutes, xtra large muffin cups= 15 minutes.)
Garnish with basil and enjoy!