Lasagna Boats are a HUGE hit in our nest and I think mainly due to the fact the kids love the novelty of them, and I love they are rather quick and easy to make. They are similar to my quiche boats in that they both use tortillas, and they are fab served on their own or with garlic bread and a garden salad. You could use the mini size tortillas for a party or gathering too.
I have included my lasagna recipe in this post, but if you and your family have a favourite then of course use that.
Ingredients – (Makes 8 boats)
1 packet of Old El Paso Stand n Stuff tortillas
500g pork mince
1 brown onion finely diced
1 teaspoon of crushed garlic
1 teaspoon of vegeta gourmet stock
1 grated carrot
1 grated zucchini
3 button mushrooms finely sliced
1 teaspoon of olive oil
1 tablespoon of Italian herbs
420g can of Heinz Big Red tomato soup
1.5 cups of grated mozzarella cheese
1 sachet of Gravox White or cheese sauce (I use white)
Pepper to season
For convenience I opt for a packet sauce mix but if you prefer or have the time you can make your own béchamel.
Pre-heat oven to 175c fan forced.
To a frypan on med-high heat, add the olive oil, onion, pork mince, Italian herbs, garlic and Vegeta and cook for 5 minutes ensuring to break up the mince with your wooden spoon as you go. Add the veggies and cook for another 5 minutes before adding the tomato soup and pepper to season. Turn the heat down to low and allow the mixture to simmer away for ten minutes while you make the béchamel/white sauce. Once your sauce and meat mix is cooked its time to assemble.
Line a baking tray with baking paper and place on your tortillas and evenly distribute the meat mix between the 8 cases.
Repeat with your white sauce.
Top with mozzarella and bake for 15 minutes or until the cheese is golden.
They smell and taste AMAZING!