Pork Wonton Lasagna Food

GINGER PORK WONTON LASAGNA

Steps:

• Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In 10-inch skillet, heat sesame oil and butter over medium heat. Add pork; cook 8 to 10 minutes or until browned. Add green onion whites, gingerroot and garlic; cook 1 to 2 minutes longer or until onion softens. Stir in tomato sauce, fish sauce and chile garlic sauce; heat just to simmering.
• In medium bowl, mix ricotta cheese, 1 cup of the Parmesan cheese and the coconut milk.
• Place 8 wonton wrappers, overlapping slightly, in bottom of baking dish. Top with another layer of 8 wonton wrappers. Spread one-third of the cheese mixture (about 3/4 cup) over the wrappers. Spread one-third of the pork mixture (about 1 cup) over the cheese mixture. Repeat twice. Top with remaining Parmesan cheese.
• Cover tightly with foil. Bake 30 minutes. Uncover; bake 10 to 15 minutes longer or until cheese begins to brown and casserole is hot and bubbling on edges (165°F in center) OR freeze and bake later as directed in step 5. Top with green onion greens and basil
• If making ahead to bake and serve at a later date: Line 13x9-inch (3-quart) glass baking dish with 2 layers of plastic wrap, leaving enough overhang to completely enclose the assembled lasagna. Cool pork mixture completely, covered, 30 to 45 minutes in refrigerator before assembling lasagna. Assemble lasagna in dish; cover with another layer of plastic wrap. Freeze unbaked lasagna about 8 hours or until completely frozen. Transfer to labeled 2-gallon resealable freezer plastic bag. Remove air; seal and freeze up to three months. Reserve green onion greens for another use. To bake: Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Remove plastic wrap from lasagna; transfer to baking dish. Cover tightly with foil; thaw completely in refrigerator, 12 to 24 hours. Heat oven to 350°F. Bake, covered, 45 minutes. Uncover; bake 10 to 15 minutes longer or until cheese begins to brown and casserole is hot and bubbling on edges (165°F in center). Let stand 5 minutes before cutting. Top with basil.

WINNER'S CIRCLE LASAGNA

Steps:

• For the Lasagna:
• Heat olive oil in a small pan and saute onions and garlic until onions become translucent, being careful not to burn garlic. Stir in tomato paste and 2 cups water and season with salt and pepper, to taste. Cover and cook over low heat for approximately 15 minutes, or long enough to allow flavors to integrate into a sauce.
• Preheat oven to 350 degrees F. Lay 1/4 (about 15) of the wontons over the bottom of a lasagna dish, followed by a layer each of yellow squash, zucchini, eggplant, fresh tomato, about 1/2 cup tomato sauce, and 1/2 cup of the ricotta. Repeat for a total of 4 layers, finishing on the top layer with the mozzarella. Bake for about 30 minutes covered with foil, and about 10 minutes more uncovered. Remove from oven and let rest 10 minutes. While the lasagna is in the oven, begin the red pepper coulis.
• Whisk the cornstarch into the chicken broth. Melt the butter over medium heat in a saute pan, and then add the chicken broth mixture, red peppers and garlic. Simmer 30 minutes. Pour hot mixture into blender and blend until smooth to make red pepper sauce.
• Spoon some red pepper coulis onto serving plate and place a square of lasagna on top. Garnish with fresh basil sprigs.

GINGER PORK WONTON LASAGNA

Steps:

• Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In 10-inch skillet, heat sesame oil and butter over medium heat. Add pork; cook 8 to 10 minutes or until browned. Add green onion whites, gingerroot and garlic; cook 1 to 2 minutes longer or until onion softens. Stir in tomato sauce, fish sauce and chile garlic sauce; heat just to simmering.
• In medium bowl, mix ricotta cheese, 1 cup of the Parmesan cheese and the coconut milk.
• Place 8 wonton wrappers, overlapping slightly, in bottom of baking dish. Top with another layer of 8 wonton wrappers. Spread one-third of the cheese mixture (about 3/4 cup) over the wrappers. Spread one-third of the pork mixture (about 1 cup) over the cheese mixture. Repeat twice. Top with remaining Parmesan cheese.
• Cover tightly with foil. Bake 30 minutes. Uncover; bake 10 to 15 minutes longer or until cheese begins to brown and casserole is hot and bubbling on edges (165°F in center) OR freeze and bake later as directed in step 5. Top with green onion greens and basil.
• If making ahead to bake and serve at a later date: Line 13x9-inch (3-quart) glass baking dish with 2 layers of plastic wrap, leaving enough overhang to completely enclose the assembled lasagna. Cool pork mixture completely, covered, 30 to 45 minutes in refrigerator before assembling lasagna. Assemble lasagna in dish; cover with another layer of plastic wrap. Freeze unbaked lasagna about 8 hours or until completely frozen. Transfer to labeled 2-gallon resealable freezer plastic bag. Remove air; seal and freeze up to three months. Reserve green onion greens for another use. To bake: Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Remove plastic wrap from lasagna; transfer to baking dish. Cover tightly with foil; thaw completely in refrigerator, 12 to 24 hours. Heat oven to 350°F. Bake, covered, 45 minutes. Uncover; bake 10 to 15 minutes longer or until cheese begins to brown and casserole is hot and bubbling on edges (165°F in center). Let stand 5 minutes before cutting. Top with basil.

PORK WONTON LASAGNA

Steps:

• 1. Heat oven 350 degrees. Spray a 9 x15 pan with cooking spray.
• 2. Add sesame oil and butter to a large skillet. Add the ground pork, green part of onions, ginger and garlic. Cook until no longer pink. Add the tomato sauce, fish sauce, and chili garlic sauce. Cook until warmed through Remove from heat and set aside.
• 3. Mix the ricotta cheese, Parmesan cheese and coconut together in a bowl.
• 4. Lay a row of wonton wrappers overlapping a bit in bottom of pan. Add 1/3 of the sauce. Add 1/3 of the ricotta cheese mixture. Sprinkle a few green parts of scallions on top. Add another layer of wonton wrappers. Repeat with another 1/3 of the sauce and ricotta and a few scallions. Place the remaining wonton wrapper in a third layer. Top with remaining sauce. Dollup the remaining ricotta mixture over the top.
• 5. Cover with foil and bake 30 minutes. Uncover top with Mozzarella cheese the remaining green parts of scallion and basil. Bake until cheese is melted.

GINGER-PORK WONTONS

Steps:

• In a small bowl, mix the first 5 ingredients. In a large skillet, cook pork over medium heat until no longer pink, 6-8 minutes; drain. Add vegetables, ginger and garlic; cook 2-3 minutes longer. Stir in sauce mixture; cook and stir until mixture is slightly thickened, 2-3 minutes. Cool slightly., Place about 1 tablespoon filling in center of each wonton wrapper. Moisten wrapper edges with water. Fold 1 corner diagonally over filling to form a triangle; press edges to seal., For shallow fry: In an electric skillet or deep skillet, heat 1 in. of oil to 375°. For deep fry: In an electric skillet or deep fryer, heat oil to 375°. Fry wontons in batches until golden brown, 2-3 minutes, turning once. Drain on paper towels. If desired, serve with plum sauce.

GRANDMA'S CRISPY PORK WONTONS

Steps:

• Mix together the ground pork, celery, carrot, onion, and garlic in a bowl. Season with salt, pepper, and soy sauce; mix with your hands until well blended.
• Separate the wonton wrappers and lay them out on a clean surface. Spoon 1 teaspoon of the pork mixture into the center of each wrapper. Moisten the edges of the wonton wrappers with beaten egg, fold over the filling to form a triangle, and press together to seal. Place the finished wontons on a baking sheet.
• Heat the canola oil in a deep fryer or large saucepan to 365 degrees F (180 degrees C).
• Fry the wontons, about 6 at a time, until they turn golden brown and float to the top, 3 to 4 minutes. Remove, and drain on a paper towel-lined plate.

PORK & ROSEMARY LASAGNE

Steps:

• Preheat the oven to 190C/Gas 5/fan oven 170C. Heat the oil in a non-stick pan, add the pork and quickly fry until starting to become brown and crumbly. Add the onion, celery, rosemary and wine and bring to the boil. Cover and gently cook for 10 minutes, until softened.
• Add the stock, tomato purée, canned tomatoes, and season. Stir well, then bring to the boil, cover and simmer for 30 minutes by which time it will be nicely pulpy. Blend the cornflour to a paste with a few drops of water, then add to the pan and cook briefly until slightly thickened. Remove from the heat.
• Tip the Quark into a bowl. Give it a stir, then stir in the milk, nutmeg, seasoning.
• Brush a 1.4 litre/2½ pint oblong dish with a little oil. Spoon a third of the meat over the base, then cover with 2 sheets of lasagne, breaking them to fit, if necessary. Try to avoid overlapping. Spread with a third of the sauce, a little parmesan, then 2 more sheets of lasagne. Repeat layers twice more, omitting the last layer of lasagne and finishing with the sauce.
• Sprinkle with remaining parmesan and bake for 30-35 minutes, until golden and tender.