2 Large zucchinis cut in half then sliced lengthways (1/2cm thickness)
200g mince beef
1 tablespoon oil
1 brown onion finely diced
3 cloves crushed garlic
1 small carrot grated
1 can of diced tomatoes
Basil leaves chopped coarsely
Fresh coriander (cilantro) finely chopped
Wonton sheets (24 sheets)
1/2 cup Cheddar cheese
1/4 cup Parmesan cheese
Heat a saucepan on medium heat and add oil. Add onions and cook until soft then add garlic and cook until aromatic
Add the mince, carrot and coriander and cook until completely browned. Next, add the tomatoes and turn the heat down before putting a lid on the saucepan. Simmer for 5-10 minutes until mince is soft. Add basil and half of the cheddar cheese and stir until dissolved. Let cool
Preheat oven to 180ºC (350°F)
Grease a 12 cup muffin tin with a small amount of olive oil
Cut wonton sheets into circular shapes (I just do this by cutting the edges off with scissors). Place one wonton sheet in each muffin cup
Layer with the mince, one slice of zucchini and a small amount of cheddar and Parmesan cheese. Add another wonton sheet on top and repeat layer again. Finish off with cheese on top
Bake for 20 minutes, checking halfway through, until golden
You will absolutely love the taste of these mini lasagne cakes! The zucchini layers give the lasagne a really lovely soft texture without the need to add loads of fatty cheese! I use wonton sheets instead of regular lsagne sheets because they are just the right size for this dish. They are also fresh and don't require soaking beforehand so mould nicely into the muffin cups.
I normally have pre-cooked mince in my freeze so i just mix in with the cheesy tomatoe sauce and it's ready to go in no time at all.
I hope you enjoy making this one for your little ones!