I have seen many recipes for these floating around Pinterest, so decided to have a go at making my own, as I thought they would be great for my kids too. These are delicious with a side salad. I love how the pasta really crisps up around the edges.
This recipe is vegetarian, Slimming World and Weight Watchers friendly
Slimming Eats Recipe
Extra Easy – 1 HEa and 1 syn per serving
Green/Vegetarian – 1 HEa and 1 syn per serving (when replacing the beef for quorn or lentils)
or 2.5 syns per lasagne cup
Mini Lasagne Cups
Yield:
SERVES 4
Prep Time:
15 minutes
Cook Time:
1 hour
Total Time:
1 hour 15 minutes
Ingredients
- 400g (14oz) of extra lean beef mince (or you can use quorn or green/brown lentils for a veggie option)
- 1 onion, finely chopped
- 2 cloves of garlic, crushed
- 1 carrot, finely chopped
- 200g (7oz) of diced butternut squash
- 4 mushrooms, finely chopped
- fresh herbs (I used a mixture of rosemary, oregano and thyme)
- 2 cups (480ml) of passata
- 1 cup (240ml) of beef stock
- splash of balsamic vinegar
- 1 teaspoon of chilli powder
- ½ teaspoon of cinnamon
- spray oil
- 45g (1.5oz) of mozzarella cheese
- 30g (1oz) of parmesan cheese
- 12 flat lasagne sheets
- salt and black pepper
- for the cheese sauce:
- 1 tablespoon of cornstarch (1.5 syns)
- 1 cup (240ml) of 2% milk
- 30g (1oz) of parmesan cheese
- salt and black pepper for seasoning
- NOTE: choose a lasagne sheet that will make 2 squares when cut in half, if possible
Instructions
- Spray a frying pan over medium high heat with some spray oil and add the onions, garlic and carrot and fry for about 5 mins
- Add the beef mince and cook till browned.
- Add the mushrooms, butternut squash, passata, stock, chilli powder, cinnamon, balsamic vinegar and then your fresh herbs. Cover with lid, reduce heat to simmer and cook for approx 40mins over a gentle heat on the hob.
- When the meat mixture has almost finished it’s cooking time you can make the cheese sauce. Mix the cornstarch with a little of the milk and add to the rest of the milk in a small saucepan over a low heat, constantly stirring until it comes to a boil and thickens. Remove from heat and stir in the 30g (1oz) of parmesan cheese.
- Preheat oven to 180c or 350f (gas mark 4)
- In the meantime bring a large saucepan water to a boil and add the lasagne sheets and cooked until softened. Now comes the tricky part.
- Mix your mozzarella and remaining parmesan together in a bowl.
- Using a muffin tray, spray with a little spray oil. Cut the lasagne sheets in half, so you have 24 squares. Place one half on top of another half so that you have a kind of star shape. Place this carefully in one muffin space and spoon in some of your meat mixture. Top with a little of the cheese sauce and your grated cheese. Repeat for the other 11 spaces.
- Place in the oven and bake until lasagna sheets have crisped up and cheese on top is melted (approx 15-20mins).
- Serve with a side salad or your choice of veggies and Enjoy!!
Karren Ponsford says
they look scrummyy
emmabizzle says
Oh I will have to make these!