I think a version of these little lasagna lunches have been floating around cyberspace for a while.. I’ve wanted to make my own version for some time, ever since I found these adorable little mozzarella pearls at Mercato West!
These Lasagna Bites are meltingly soft and cheesy straight out of the oven, but really “set up” nicely and that makes them really portable for travel. Add a green side-salad and you’ve got a great lunch!
I had a few left-over won tons.. so I just had to try them in my tart pans…
I knew they were a winner when my son checked to see how many more were baking in the oven…
In a large skillet, fry ground beef, onions, and garlic over medium-high heat until beef is thoroughly cooked and onions are lightly browned. Remove any additional accumulated fat. Stir in the remaining ingredients in order. Simmer over medium heat until mixture has thickened somewhat. Set aside once this is done.
While the meat is simmering, lightly whip the egg with a fork in a medium-sized bowl. Stir in the ricotta. Add the parsley, salt and nutmeg and stir to blend thoroughly. Set aside.
Line 24 muffin tins with won ton wrappers, using two wrappers for each cup. Try to “off-set” each of the two wrappers so that the sides of each cup has 8 “peaks”. This gives each cup more depth for filling.
Spray lightly with a vegetable cooking spray.
Using a small spoon, fill each cup approximately 1/3 full with the meat mixture, pressing to fill the cup. If there is a bit of runny sauce, push it off to the side and just use the meat.
Then fill each cup with a spoonful of the ricotta mixture, pressing again to flatten the top.
Sprinkle a small amount of mozzarella, followed by a sprinkling of parmesan cheese.
Top each cup with a few bocconcini pearls.
Bake in the oven for about 15 minutes, until the cheese is bubbling, but not overly browned and the won ton wrappers have browned.