This easier take on regular lasagna simply substitutes Asian wonton wrappers for the pasta. Wonton wrappers are made from fresh flour pasta that doesn't need to be pre-boiled. You can use this method on any baked lasagna. This recipe serves 8 to 10.
Instructions
1. Start the meat filling by heating the oil in a large pan.
2. Add the onion and cook until tender, then add the beef.
3. Brown the beef, stirring constantly, then drain off the excess fat and add the tomato paste and half the herbs (see Tips for which herbs to use).
4. Season with salt and pepper.
5. Stir and cook for about 3 minutes, then add 1 c. tomato sauce.
6. Simmer for 3 or 4 minutes, then turn off the heat and reserve.
7. Heat the oven to 350 degrees.
8. Place the ricotta in a large bowl, season with salt and pepper, and stir it up well to make it soft and pliable.
9. Place half the meat mixture in the bottom of a deep 9-by-13-inch casserole dish.
10. Arrange a double layer of wonton skins over it.
11. Carefully spread the ricotta over the wontons.
12. Arrange another double layer of wontons over the cheese, making sure to cover the cheese well.
13. Spread the remaining meat mixture over the second wonton layer, then place a final wonton layer over that.
14. Spread the remaining tomato sauce and herbs over the top, cover the dish well with aluminum foil, and cook for 45 minutes.
15. Remove the lasagna, uncover it, and preheat the broiler.
16. When the broiler is red-hot, spread the mozzarella and Parmesan cheeses over the top and place under the broiler.
17.Watch it very carefully. When the cheese melts and turns golden brown in spots (like the top of a pizza) remove it.
Tags: double layer, meat mixture, minutes then, salt pepper, Spread remaining, tomato sauce
