Despite all the healthy prepackaged foods and snacks available at the grocery store, nothing compares to the taste of a delicious homecooked meal or snack. More and more families are embracing the good old fashioned art of batch cooking to ensure their kids are well-fed throughout the week. Comfort foods like soup, chili and pasta dishes like mac & cheese are very popular, come the fall. If you’ve got a lasagna-loving crowd to feed, here’s a fantastic shortcut that’s simple to make, a breeze to pack and easy to freeze!
Dough
- Relax! There’s no kneading or flour required. All you need is 36 egg roll (or wonton) wraps.
Filling
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1 green pepper, finely chopped
- 1 sweet potato, finely chopped
- 2 cups of your favourite tomato sauce
- 1 cup of shredded cheese (mozzarella and Monterey mix are great)
- ¼ cup of finely grated Parmigiano-Reggiano
- Salt, pepper, Italian seasoning, chili powder, sage to taste
- 36 wonton wrappers
Cooking Instructions
1. Preheat oven to 375F.
2. Fry onion and garlic in 1 tablespoon of olive oil. Stir until golden brown. Stir in pepper and sweet potato. Stir until vegetables are tender. Stir in pasta sauce and favourite spices. Simmer on low for 10 minutes. Stir often.
3. Mix mozzarella, Monterey Jack and Parmigiano-Reggiano until well blended.
4. Line a 12muffin pan with 2 wonton wrappers per cup. Spoon 1 tbsp of the cheese mixture into each cup and top with the vegetable mixture. Cover each cup with a wonton wrapper, pressing lightly to secure wrapper to filling. Top with a layer of the vegetable mixture and shredded cheese.
5. Bake 20 minutes. Wonton cups should look browned and crispy. Cool completely before removing lasagna pies from the pan (about 60 minutes).
6. Pack as many, or as few, as your child will eat in a reusable container.
7. For meat lovers, add ground beef, chicken or pork before adding the vegetables. If you’re batch cooking, this recipe can be easily doubled or quintupled!
Cleaning Up the Cheesy Mess
Don’t put off doing battle with a baked-on mess. Coat each muffin cup with a dash of baking soda and a couple drops of dish soap. Drop into a sink of hot water, set the timer and let the pan soak for 15 minutes. When it’s time, scrub each muffin cup with a microfibre cloth. Sprinkle on more baking soda over the stubborn spots. The soda’s abrasive properties will help lift off the last bits of the mess. Rinse until all soap and baking soda residue is gone.
Photo by Angele J
