Lasagna cupcakes

Ingredients:

For the meat sauce:

• 2 tablespoons olive oil
• 4 cloves
• One stick (2.5 cm) cinnamon
• 4 cloves garlic, minced
• 1 medium onion, finely diced
• Sea salt
• 500 g of minced chicken
• 1/4 cup tomato paste
• 800 g canned pureed tomatoes
• 1/4 cup finely chopped fresh basilica
• Freshly ground pepper

For the filling:

• 3/4 cup (100 g) grated mozzarella cheese, plus extra for sprinkling
• 3/4 cup (130 g) coarsely grated Parmesan, plus extra for sprinkling
• 3/4 cup (180 g) low-fat cheese ricotta
• 1/3 tbsp. (50 g) mango chutney
• Sea salt and freshly ground pepper
• 1 package wonton sheets (48 sheets per package)
• 12 fresh basil leaves

Preparation:

1. Preheat oven to 180C degrees.
2. Prepare the meat sauce: Heat olive oil in a large saucepan. Add the cloves and cinnamon stick, toast for a few minutes, then remove. Add the garlic and onion, season with salt, and sauté until soft.
3. Add the ground meat. Cook, breaking it up with a spatula, until browned, 2-3 minutes. Add the tomato paste and continue cooking for another 1-2 minutes. Add the pureed tomatoes, basil, and salt and pepper. Stir and simmer for about 15 minutes, uncovered, stirring constantly. Cool the finished meat sauce for 15 minutes to prevent the hot sauce from melting the cheese filling.
4. Prepare the cheese filling: Mix mozzarella, parmesan, and ricotta cheese with mango chutney. Season with salt and pepper.
5. Assemble the cupcakes: Grease baking pans with butter. Place a sheet of wonton dough into each pan.
6. Fill each mold with 1 teaspoon of meat sauce. Then add 1 teaspoon of cheese filling. Then cover with another sheet of dough, making sure the corners of the first and second sheets don't overlap. Add the meat sauce and cheese filling. Then cover with another sheet of dough. You should have 3 layers.
7. Place a basil leaf on each third layer and cover with the remaining pastry sheets. Top with 1 tablespoon of meat sauce and sprinkle with mozzarella and Parmesan.
8. Place the cupcakes in the oven and bake for 20 minutes. Remove from the oven and cool for 10 minutes to allow the cupcakes to easily remove from the pans.
   
   You can garnish with fresh basil leaves.