Cooking this vegetarian take on the classic Lasange will only take fifteen minutes.

Single Serve LasagneTotal time: 15 mins
  • 3 wonton wrappers
  • 1/2 cup Italian style tomato sauce
  • 1 cup canned kidney beans
  • 1 tbsp. grated onion
  • 1 tbsp. grated carrot
  • 1 small clove garlic
  • 1 pinch of dried chili
  • 1/2 cup ricotta cheese
  • 1/2 cup milk
  • 1/2 tsp. salt
  • 1/2 tbsp. cooking oil
  1. Rinse the beans in cold water until the water runs clear and free of bubbles.
  2. Using a small saucepan, heat the oil over a medium heat until it begins to ripple.
  3. Add the onion, carrot, chili and beans to the pan and fry gently until the onion is clear, then grate the garlic into the pan.
  4. Cook for ten seconds then stir in the tomato sauce and simmer while preparing the cheese sauce.
  5. Whisk the cheese, milk and salt together until they are smoothish.
  6. Mash the tomato sauce to break up the beans then spread one quarter of the sauce over the base of a heat-proof and microwave safe dish.
  7. Spread a quarter of cheese sauce over the top then place a wonton wrapper over the cheese sauce.
  8. Continue layering the sauces and wrappers, finishing with the cheese sauce.
  9. Microwave the lasagne on high for one minute then place it under a hot griller (broiler) to brown the top.
  10. Eat it!

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