Mini Lasagnas

Monday is my ADMIN day for work. Now it is also my food prep day for the work week. Fresh ingredients. New recipes.  Perfect portions. And an original way to use  a muffin tin from this bakeware line.

Here’s what I am eating this week.

Sweet Potato & White Bean Mini-Lasagna

Ingredients (Makes 3 servings)

  • Package of won ton wraps
  • 1 sweet potato, baked and peeled
  • 1 cup white kidney beans
  • 1/3 cup vegetable broth or water
  • 2 mini bella mushrooms, chopped
  • 1/4 cup white onion, chopped
  • 1 1/2 tbsp olive oil
  • 1/2 tsp dried fennel
  • 1 tsp dried thyme
  • Sea salt and black pepper, to taste
  • Juice from lemon wedge
  1. Preheat oven to 350F.  Puree sweet potato with broth or water, fennel, sea salt and black pepper.
  2. Heat olive oil and saute onion, mushrooms, thyme and sea salt in saucepan.
  3. Mash white beans with a fork. Add juice from lemon wedge and mix.
  4. Spoon sweet potato puree into bottom of half of a 6 cup muffin tin. Layer one won ton wrap, then white bean mash, followed by another wrap, topped with puree, then mushroom mixture. Add one final wrap then remaining sweet potato puree.
  5. Bake in oven for 15 minutes.

Lasagna #latergram

Tomato, Broccoli & Swiss Chard Lasagna

Ingredients (Makes 3 servings)

  • Package of won ton wrappers
  • 1 cup tomato sauce (I like Fire-Roasted Tomato & Garlic)
  • 1 cup of broccoli, chopped
  • 2 cups of swiss chard, de-stemmed and chopped
  • 1/4 cup Daiya mozzarella cheese
  • 1/4 cup white onion, chopped
  • 1/2 tsp dried oregano
  • 1/2 tsp dried parsley
  • Sea salt and black pepper
  1. Preheat oven to 350F. In a saucepan, heat the olive oil and saute onion, oregano, sea salt, black pepper and broccoli.
  2. Spoon a tablespoon of tomato sauce into 3 cups of 6 cup muffin tin. Layer won ton wrap, then broccoli mixture, then won ton wrap topped with a spoonful of sauce. Add swiss chard topped with a sprinkle of Daiya cheese followed by won ton wrap and remaining sauce.
  3. Sprinkle parsley on top. Pop in oven for 15 minutes.

THE VERDICT: Delicious! These will be lunch and dinner for my jam-packed work days downtown.

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