Pinterest is a tiny addiction of mine. Equal parts inspiration and time suck. I like to go and browse and discover and pin things that I’m sure I will create at some point. And sometimes I do. But sometimes the pins sit there on my board, unloved and unmade. The other day I made a list of about 70 (!) recipes that I had pinned that I REALLY wanted to make (and no, that’s not all of them, and yes, I’ve pinned more since). I’m systematically making my way through the list over the next 2-3 months.
This is a recipe I pinned quite a while ago from one of my favorite blogs, Can You Stay For Dinner?, and I’m thrilled to report they turned out every bit as good as I had hoped, and have come to expect from her recipes. My version is slightly different from the original (is this any surprise?). Quick to make and seriously, who doesn’t love lasagna that bakes in 10 minutes? No doubt I’ll be making these again.
(adapted from canyoustayfordinner.com)
6 oz. lean ground beef
1-2 Italian sausage links
1 cup chopped onion
Salt & pepper
3/4 cup chopped mushrooms
1 1/2 cups crushed tomatoes (I used about 2/3 of a 28 oz. can)
2 cloves garlic, minced
3 tsp. dry oregano, divided
1/4 cup red wine (optional
2 tbsp. fresh basil, chopped (or sub 1/2 tsp. dry basil)
1 1/4 cup ricotta cheese
24 square wonton wrappers (found in the produce section)
1 1/2 cups shredded mozzarella cheese
Preheat oven to 375˚. In a large skillet crumble beef. Remove casings from sausage links and crumble that in there too. Add mushrooms and onions. Sauté until meat is no longer pink. Add garlic and cook and stir a minute more. Add tomatoes and 2 tsp. of oregano, a pinch of salt and pepper, and red wine. Bring to a boil, then turn down to a simmer and cook for 10 minutes or so. Set aside.
In a small bowl mix ricotta cheese with 1 tsp. oregano, a few grinds of pepper and fresh basil. Mix well and set aside.
Coat a 12-cup muffin tin with cooking spray. Place one wonton skin in the bottom of each cup, pressing firmly to the bottom and sides. Divide half the meat sauce among the lasagnas, placing a spoonful or so in the bottom of each cup.
Top with half the ricotta mixture. I dropped a spoonful on each one and then gave it a little smear to smash it down a bit.
Sprinkle with half the mozzarella.
Gently press another wonton skin on top of the cheese.
Repeat the above sequence, with sauce, ricotta and mozzarella.
Bake for 10 minutes. Remove from oven and let cool for 5 minutes or so.
Remove from muffin tin and serve. Makes 12 baby lasagnas.