I have been playing along with Money Saving Mom's Lunchbox Freezer Cooking Series. And on her list to make was lasagna cups. As a milk-allergy family, we have never had lasagna together! But now that we are using more dairy-free cheeses, I thought this would be the perfect time to try lasagna out. The best part of about these individual servings is that I can make some servings dairy-free for Miles and the other servings dairy for the rest of the family (to help Miles's expensive cheese go further!).
We have never used Wonton wraps before. I was anxious to see their ingredients. They mostly contain egg and wheat. No milk. And that was proven as Miles ate them, yay! We only let him eat a bite or two at first...to make sure they were really safe.
Making this dish was as risky as it gets in the area of "cross-contamination". So I had to be very careful not to get dairy cheese anywhere near Miles's cups or ingredients. To be safe, I got out Miles's cheeses first. I also made a whole muffin tin full of dairy-free cups so one tin wasn't half and half. Once they are cooked, it may be hard to tell which is which! THEN, I put his cups in the oven while I made the other batch of cups using dairy cheese.
To make these, I placed the Wonton wraps into muffin tins. Then I layered as follows:
Sour Cream (Tofutti)
Shredded Cheese (Daiya)
They baked on 375 for about 15 minutes. But mine got really brown! So keep an eye on these.
I had planned to use burger, but it smelled funny after it thawed. I then resorted to the pepperoni I had on hand. It ended up being a great dish!
Thank you Catching Fire Flies for the great idea! You have opened up a whole new eating experience for our allergy family!
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