Lasagna with Caramel Rice Crispies

Make the meat filling: Saute garlic in oil, add onions and cook until translucent. Add ground beef and pork and cook until brown. Add grated carrots and let mixture dry a little. Add tomato sauce and season with salt and pepper. Let meat filling cook over low heat until beef and pork are soft and tender, around 30 to 40 minutes.

Make the bechamel sauce: Melt butter and add flour to make a roux. Let cook for a few minutes. In another pan, sauté onions in a little butter, add in milk and cinnamon. Whisk in the prepared roux and let cook until it is slightly thickened. Season with salt and pepper.

Make the caramel rice crispies: Combine sugar and water in a saucepan.  Swirl pan a little to even out the color, and brush the sides of the pot with a wet pastry brush. When light caramel in color, add rice crispies and mix well. Turn out onto a greased baking sheet. Let cool.

Assemble the lasagna: Grease six 4-inch-wide round ramekins with butter. Fill bottom with the meat filling, top with bechamel sauce, grated cheese, then a pasta sheet. Repeat 2 to 3 times depending on height of ramekin. For the last layer, top with bechamel sauce and grated cheese. Bake in a 400ºF oven until tops are brown. Before serving, top with caramelized rice crispies.