Lasagna is yet another of my favourite Italian foods but a single serve of the big slab isn’t all that visually appealing. When I saw these individual lasagnas at Can you stay for dinner I knew I had found another weeknight staple. I completely made up the filling for my mini lasagnas but it was a hit. I’m trialing the leftovers out in the freezer to see how they keep. I can’t think of anything better than coming home and being 20 minutes away from a fresh, little lasagna. I think they’d be a great dinner party meal too – a modern twist on a classic.
The original recipe uses wonton wrappers but seeing as I had a packet of gow gee pastry in the fridge from my recent visit to the Asian grocer I thought I’d substitute (I actually bought them because I saw Donna Hay make some yummy looking ravioli out of them). I’d normally use low-fat mozzarella but I had the full-fat version in the fridge and I’m all for substituting.
The first step is to spray a muffin tin with oil and line each hole with 3 gow gee rounds. Make sure there are no gaps and that there’s quite an overlap on the bottom otherwise all the filling will spill out and the lasagna will stick to the tin.
The ‘white sauce’ layer of my lasagnas was a combination of low-fat cottage cheese and fresh basil. Spread 1-2 teaspoons of cottage cheese mixture into the bottom of each case.
The next layer is the meat sauce and then the cheese. I used bolognese sauce. You could make them vegetarian by mixing your favourite tomato pasta sauce with some beans or lentils (or just the sauce on its own). When I make bolognese I always make a big batch and freeze it in portions. This dish used a double portion of sauce (the whole batch of sauce makes 5 serves).
Place another gow gee round on top of the three layers.
Top the pastry with the cottage cheese mixture, bolognese sauce and top with mozzarella. Bake the lasagnas at 180C/360F for about 15 minutes or until the cheese has melted and the pastry is golden.
This is what they should look like when they’re ready. Serve with salad, veges or warm crusty bread.
- 1½ cups bolognese sauce
- 1 cup low-fat cottage cheese
- 1 tbsp shredded basil
- ½ cup mozzarella, grated
- 24 gow gee pastry rounds
- Grease a 6-hole muffin tin an line each hole with 3 pastry rounds. Pre-heat the oven to 180C/360F fan-forced.
- Spread 1-2 teaspoons of cottage cheese mixed with basil on the bottom of each one.
- Top with 1-2 teaspoons of bolognese sauce then sprinkle with cheese.
- Cover with another gow-gee pastry then repeat finishing with the cheese.
- Bake the lasagnas for about 15 minutes or until the cheese has melted and the pastry is golden.