Rice Paper Lasagna Bites

Ingredients

• 18 Rice paper sheets
• 3 Eggs
• 0.5 çay bardağı Milk (The creator's English post expresses this as 1/2 cup.)
• 0.5 çay bardağı Water (The creator's English post expresses this as 1/2 cup.)
• 1 tbsp Yogurt
• Salt (A pinch.)
• 2 cup Cooked ragù sauce (The post does not detail the ingredients for the sauce.)
• 1 cup Gluten-free béchamel sauce (The post does not detail the ingredients for the béchamel.)
• 1 çay bardağı Grated kaşar cheese (The recipe specifies a small tea-glass measure; the English post says 1 cup.)
• 2 tbsp Parmesan cheese (For sprinkling on top.)

Steps

1. 1

   Beat the eggs with the milk, water, yogurt, and a pinch of salt until combined; this will be the mixture for soaking the sheets.

2. 2

   Dip two rice paper sheets into the egg mixture and place them one on top of the other.

3. 3

   Mentally divide the base into four sections. Add 1 tsp of ragù sauce to each section.

4. 4

   Add béchamel over the ragù and sprinkle with a little grated kaşar cheese.

5. 5

   Soak another rice paper sheet in the egg mixture and use it to cover the filling.

6. 6

   Cut into four sections and fold the three outer sections toward the center.

7. 7

   Place the bites on a baking tray lined with parchment paper.

8. 8

   Sprinkle the Parmesan on top.

9. 9

   Bake at 200 °C for 20 minutes.

10. 10

    Serve and eat hot.

Notes

The recipe does not specify how the ragù or béchamel are prepared, or the exact size of the glasses used for measuring. The milk and water quantities were retained as they appear in the Turkish recipe (1/2 tea glass); the creator's English ingredient list presents them as 1/2 cup.

Nutrition per serving

• snack
• main course
• gluten-free
• baked
• Italian-inspired