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Rose Reisman’s miniature lasagnas

BT Toronto | posted Friday, Jan 10th, 2014

Rose Reisman’s miniature lasagnas

Makes 6 servings

Preparation time 20 minutes 

Cooking time 40 minutes 



  • 1 tsp (5 mL) vegetable oil
  • 1 cup (250 mL) diced onions
  • 1½ tsp (7.5 mL) crushed garlic
  • 6 oz (175 g) lean ground beef
  • 1 tsp (5 mL) dried basil
  • 1 bay leaf
  • pinch of salt and pepper
  • 1¾ cups (435 mL) homemade or store-bought tomato sauce

Cheese mixture

  • 1 cup (250 mL) reduced-fat ricotta cheese (8 oz/250 g)
  • ½ cup (125 mL) grated
  • part-skim mozzarella cheese (1½ oz/45 g)
  • 1⁄3 cup (80 mL) grated Parmesan cheese (1¼ oz/40 g)
  • 1 egg
  • 3 Tbsp (45 mL) 2% milk
  • pinch of salt and pepper


  • 36 small wonton sheets
  • 1⁄3 cup (80 mL) grated part-skim mozzarella cheese (1 oz/30 g)
  • chopped fresh basil or parsley


  1. Preheat the oven to 375°F (190°C). Spray a 12-cup muffin tin with vegetable oil.
  2. To make the sauce In a saucepan, add oil and sauté onions and garlic for 5 minutes. Add the beef, basil, bay leaf and salt and pepper and sauté just until beef is cooked, breaking up with the back of a wooden spoon. Add the tomato sauce, cover and simmer for 15 minutes. Set aside.
  3. To make the cheese mixture Combine the ricotta, mozzarella and Parmesan cheeses, egg, milk and salt and pepper in a bowl.
  4. To assemble the lasagnas Place two wonton sheets into the bottom of each muffin cup, overlapping to cover the entire surface. Add half the cheese mixture overtop of the wontons. Then add half the sauce.
  5. Place the last 12 wonton sheets overtop, pressing down gently. Add the remaining cheese mixture and sauce and sprinkle with the mozzarella cheese.
  6. Bake for 20 to 25 minutes until wontons are crisp. Let cool for 10 minutes, then remove carefully with a knife. Garnish with basil.

Source: The Best of Rose Reisman (Whitecap Books), Rose Reismanwww.rosereisman.com


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