Yields: ~ 10
2 – 4 lasagne sheets (depends on the size)
grated cheese (I used tasty)
150 – 170 g minced meat
1 large onion, finely diced
1 1/2 tbs tomato sauce
3 tbs barbecue sauce
1 tsp soy sauce
3 tbs tomato paste
salt, pepper, baharat, paprika is optional
3 tbs butter
3 tbs flour
1 1/2 cup milk
1 cup grated cheese (I used tasty)
Note: the bechamel sauce was plenty, I just don’t know how to make “less” for putting up decent ingredient quantities. You can use leftovers for other pasta dishes 🙂
Prep: cut out thick strips of greaseproof (parchment/wax) paper. You need 2 for each muffin tray. These are used for easy removal of the lasagne muffins when they are ready. Instincts told me to do it, and I’m SO glad I did it! 🙂
In a non-stick pan on medium heat, place the meat, sauces and spices.
Mix through, adding just under 1/4 cup water. Leave the pan uncovered, you want this meat to be dryer than the normal lasagne meat mixture.
Cook for 10-15 minutes. Leave aside.
In another pot on medium heat, add the butter.
When it’s completely melted, add the flour and mix in really well to form a smooth doughy-texture.
Remove from the heat for a moment and add the milk in gradually.
Return to the stove and continually stir until it starts thickening.
I turned up the heat because I’m always in a rush, then turned it back down when it started thickening.
Add the cheese in gradually. When the lot in the pan melts in, add some more until the cup is finished.
Add some pepper and baharat for extra flavour.
Continue to cook on medium heat until the last of the cheese melts.
Remove from the heat and leave aside.
Add a large pan to the stove and fill halfway with water.
When it begins to boil, add in the lasagne sheets. I used all the broken pieces in the box because this is the best way to get rid of them–and get away with it. 😉
Cook until the sheets are softened.
NOTE: I used ready-to-bake lasagne sheets. Anyway you must precook the sheets at home because it’s the only EASY way to get them into the muffin trays.
Now, preheat the oven to 200 degrees celsius.
Next, lightly grease large muffin trays.
Line each muffin cup with two strips of greaseproof paper.
Tip: Line the first one (shiny side up) then spray a bit of oil in the bottom centre of it so the 2nd one can stick to it easily.
Begin by cutting out small squares of the lasagne pasta and line the bottom of the cups with them.
You could be fancy and use a round biscuit cutter..? I didn’t bother 🙂
Next add a tablespoon of meat and pat it down really well.
Then add a teaspoon of bechamel sauce on top.
Top with some more lasagne squares, broken pieces and cut-outs.
Repeat the meat and bechamel sauce steps. Really squash it in if you must so that you can have the two layers in your cups. Remember there’s not raising agents, so you muffin cups can be completely filled and a bit over-flowing 🙂
Top with lasagne pasta and sprinkle some cheese on top of that!
Pop into the oven and bake for about 15 minutes or until golden.
Cleanliness tip: I used a silacone baking tray, so I popped it on my lamington tray so it doesn’t flop everywhere!
Remove from the oven when done and leave aside to cool a little bit.
When ready, use the greasproof paper strips to help you remove the lasagne from the cups.
Turn upside down on your hand and remove the strips.
Pop onto a serving plate.
Munch on with your favourite salad, sauce, or side, just remember to wholeheartedly,