Crispy Lasagna Cups

Method

1. Preheat the oven to 190°C for 10 min. Brush 6 cups of a muffin tin with olive oil.

   Add in this stepOlive oil (for the tin) 2 tsp

   oven

2. Heat the oil in a 20 cm frying pan over medium-high heat, add the garlic for 30 seconds, then the beef. Cook for 5 min, breaking it up, until browned. Add the passata, oregano, salt and some pepper, lower to medium-low heat and simmer for 10 min, until thick enough that a spoon drawn through leaves a clear trail. A thick sauce keeps the cups crisp.

   Add in this stepExtra-virgin olive oil (for the sauce) 1 tbspMinced garlic 1 tspGround beef 140 gTomato passata 160 gDried oregano ½ tspSalt (for the sauce) 2 pinchBlack pepper to taste

   medium-high heat→medium-low heat

3. Finely chop half the basil and mix it with the ricotta, the Parmesan for the filling and the salt.

   Add in this stepFresh basil leaves 6Ricotta 100 gGrated Parmesan (for the filling) 2 tbspSalt (for the filling) 1 pinch

4. Press a wrapper into each cup so the corners stand up. Add 1 teaspoon of ricotta, 1 tablespoon of meat sauce and a pinch of mozzarella. Lay a second wrapper on top, turned 45 degrees so the corners form a star, press it down gently and repeat the ricotta, sauce and mozzarella. Finish with the rest of the mozzarella and the Parmesan for the top.

   Add in this stepSquare wonton wrappers (about 9 cm) 12Shredded mozzarella 100 gGrated Parmesan (for the top) 2 tbsp

5. Bake in the oven for 12 min, until the wrapper tips are deep golden and crisp and the cheese is bubbling.

   oven

6. Let the cups firm up in the tin for 3 min, then lift them out with a butter knife. Top each with one of the remaining basil leaves and serve warm.

   Add in this stepFresh basil leaves 6