The perfect bite-sized hit of lasagna goodness for the entire family. Let me know if you try them!
Makes: 12 Lasagna Cups
Ready in: 30 mins
1/2 bunch green spring onions sliced
200g lean beef mince
1 clove garlic minced
1 red capsicum finely diced
1 cup Italian passata
1tbsp tomato paste
½ cup water
1 tbsp mixed Italian herbs
salt & pepper to taste
1 cup of mozzarella cheese, shredded
½ cup of parmesan cheese, grated
½ cup ricotta cheese, crumbled
1 tbsp of mixed italian herbs
4 sheets of fresh lasagna sheets, cut into 12 rectangles (I used the Latina fresh sheets from woolies)
Step 1.Preheat oven to 180C and spray muffin tin with olive oil. Add a drizzle of olive oil to a large pan over medium heat and saute spring onion, and garlic until tender. Add the beef and cook until well done. Add capsicum and remaining sauce ingredients and bring to a simmer for 5 mins. Remove from heat and set aside
Step 2. While the beef is cooking, In a bowl stir all cheese filling ingredients together and set aside
Step 3. Bring large pot of salted water to boil. Cook pasta sheets for 3 minutes or until just soft (less than package directions) and drain. Set aside
Step 4. Line muffin tins with 1 pasta sheet per cup. Spoon about 1/2 tablespoon of cheese filling into the bottom of each cup, then evenly distribute the sauce filling followed by topping the cups with any remaining cheese filling
Step 5. Bake for 15 minutes or until the edges of the lasagna sheets are golden and everything is hot and bubbly. Serve hot.
Notes: These freeze perfectly for up to 3 months!
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