Description
These Mini Lasagne Cups are a fun twist on classic lasagne, combining a rich beef sauce, creamy béchamel, and melted cheese nestled in soft lasagne sheets, making them perfect for parties or weeknight dinners.
Ingredients
Units
Scale
- 455g (1lb) of extra lean beef mince, raw
- 1 small onion, finely chopped
- 4 cloves of garlic, minced
- 1 teaspoon of dried Italian herb seasoning
- 400g tin of chopped tomatoes
- 4 tablespoons of tomato paste (puree)
- 1/2 cup (120ml) of chicken or beef stock
- 12 lasagne sheets (uncooked)
- 300ml of semi skimmed milk
- 4 teaspoons of cornstarch (cornflour)
- Pinch of nutmeg, garlic powder, and mustard powder
- Salt and black pepper
- 15g of freshly grated Parmesan
- 50g of cheddar, grated
- 50g of mozzarella, grated
- Fresh chopped Italian parsley (to garnish)
Instructions
- Heat a frying pan over medium-high heat. Add beef mince, onion, and garlic; cook until beef is browned and onion is softened.
- Stir in Italian herbs, chopped tomatoes, tomato paste, and stock. Bring to a boil, then simmer for 25 minutes until thickened.
- Meanwhile, cook lasagne sheets in boiling salted water according to package instructions. Drain, pat dry, and cut each sheet in half to create 24 squares.
- In a small saucepan, simmer milk, cornstarch, nutmeg, garlic powder, and mustard powder over medium heat, whisking until thickened. Stir in Parmesan until melted, then season with salt and pepper.
- Preheat oven to 160°C fan/180°C/350°F/Gas Mark 4.
- Lay lasagne squares in a non-stick muffin tray, overlapping slightly to form cups.
- Fill each cup with meat sauce, add béchamel sauce, and top with cheddar and mozzarella.
- Bake for 20-25 minutes until cheese is melted and bubbling. Place under broiler for a couple of minutes to brown the cheese.
- Garnish with chopped parsley, serve, and enjoy!
Notes
- Use good quality chopped tomatoes for richer flavor.
- Pat lasagne sheets dry thoroughly to prevent soggy cups.
- Customize with additional vegetables like spinach or mushrooms.
- Mini lasagne cups can be frozen and reheated for meal prep.
Nutrition
- Serving Size: 1 mini lasagne cup
- Calories: 220
- Sugar: 3g
- Sodium: 320mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 16g
- Cholesterol: 35mg