Homemade Lasagna Bombs

Ingredients: For the Lasagna Bombs:

• 1 lb ground beef
• 1 cup ricotta cheese
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 egg
• 2 cloves garlic, minced
• 2 tablespoons fresh basil, chopped
• Salt and pepper to taste
• 1 package wonton wrappers

For the Tomato Sauce:

• 2 cups crushed tomatoes
• 1/4 cup tomato paste
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste

For the Bechamel Sauce:

• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 2 cups whole milk
• Salt and nutmeg to taste

For Assembly:

• 1 cup shredded mozzarella cheese
• Fresh basil leaves for garnish

Instructions:

1. In a skillet over medium heat, brown the ground beef until fully cooked. Drain excess fat and set aside.
2. In a bowl, combine ricotta cheese, shredded mozzarella, Parmesan, egg, minced garlic, chopped basil, salt, and pepper. Mix well to create the filling.
3. Lay out wonton wrappers on a clean surface. Place a spoonful of the cheese and beef mixture in the center of each wrapper. Fold the edges to form a ball, ensuring a tight seal.
4. Preheat the oven to 375°F (190°C).
5. For the tomato sauce, combine crushed tomatoes, tomato paste, minced garlic, dried oregano, dried basil, salt, and pepper in a saucepan. Simmer over low heat for 15-20 minutes.
6. For the bechamel sauce, melt butter in a saucepan, add flour, and whisk until a paste forms. Gradually add milk while continuously whisking until the sauce thickens. Season with salt and nutmeg.
7. In a baking dish, spread a thin layer of tomato sauce. Place the assembled lasagna bombs in the dish, then cover with the remaining tomato sauce and drizzle with bechamel sauce. Top with shredded mozzarella.
8. Bake in the preheated oven for 25-30 minutes or until the cheese is golden and bubbly.
9. Garnish with fresh basil leaves before serving.