| Forum Menu |
Lasagna Cups
Ricotta Lasagna Cups
pan lasagna cups,
Prep time: 15 mins | Cook time: 30 mins | Servings: 12 cups
Ingredients
500g beef mince
500g jar pasta / Bolognese sauce
250g oven-ready lasagna sheets
375g ricotta cheese
½ cup grated Grana Padano cheese
1 egg
1 small onion, finely diced (optional)
1 cup mushrooms, chopped (optional)
Olive oil or cooking spray for greasing
Instructions
Prep the Oven & Tray: Preheat your oven to 180°C. Lightly grease a standard 12-hole muffin tray with oil or spray.
Cook the Meat Sauce: Heat a pan over medium-high heat. Add the beef mince (along with onions and mushrooms, if using) and cook until the meat is browned, breaking up any lumps. Pour in the jar of pasta sauce, stir well, and let it simmer for 5 7 minutes until warm and combined. Remove from heat.
Make the Cheese Filling: In a bowl, combine the ricotta cheese, Grana Padano, and 1 egg. Mix well until smooth.
Prep the Lasagna Sheets: Soften the lasagna sheets in a bowl of hot water for 3 5 minutes until pliable, or boil briefly. Cut each sheet to fit the cups wells (using two small overlapping strips per hole works best to create a cup shape).
Assemble the Cups: Line each cupcake tine hole with the prepared lasagna sheet strips. Add a spoonful of the meat sauce into each pasta cup, followed by a large spoonful of the ricotta mixture on top.
Bake: Bake in the oven for 20 25 minutes, or until the pasta edges are crispy and the cheese on top is golden brown. Let cool for 5 minutes before scooping out to serve.
Make the Ricotta Mixture: In a bowl, mix the ricotta, Grana Padano, and egg until smooth and well combined.
Prep the Pasta: Soften the oven-ready lasagna sheets in a shallow dish of warm water for 3 5 minutes until pliable enough to bend without snapping. Cut each sheet to size.
Assemble: Line each cupcake tin with the lasagna sheets to form a cup shape. Add a generous spoonful of meat sauce into each cup, then top each with a large spoonful of the ricotta mixture.
Bake: Bake for 20 25 minutes until the cheese is melted and golden, and the pasta edges are crisp. Rest in the tray for 5 minutes before serving.
pan lasagna cups,
Prep time: 15 mins | Cook time: 30 mins | Servings: 12 cups
Ingredients
500g beef mince
500g jar pasta / Bolognese sauce
250g oven-ready lasagna sheets
375g ricotta cheese
½ cup grated Grana Padano cheese
1 egg
1 small onion, finely diced (optional)
1 cup mushrooms, chopped (optional)
Olive oil or cooking spray for greasing
Instructions
Prep the Oven & Tray: Preheat your oven to 180°C. Lightly grease a standard 12-hole muffin tray with oil or spray.
Cook the Meat Sauce: Heat a pan over medium-high heat. Add the beef mince (along with onions and mushrooms, if using) and cook until the meat is browned, breaking up any lumps. Pour in the jar of pasta sauce, stir well, and let it simmer for 5 7 minutes until warm and combined. Remove from heat.
Make the Cheese Filling: In a bowl, combine the ricotta cheese, Grana Padano, and 1 egg. Mix well until smooth.
Prep the Lasagna Sheets: Soften the lasagna sheets in a bowl of hot water for 3 5 minutes until pliable, or boil briefly. Cut each sheet to fit the cups wells (using two small overlapping strips per hole works best to create a cup shape).
Assemble the Cups: Line each cupcake tine hole with the prepared lasagna sheet strips. Add a spoonful of the meat sauce into each pasta cup, followed by a large spoonful of the ricotta mixture on top.
Bake: Bake in the oven for 20 25 minutes, or until the pasta edges are crispy and the cheese on top is golden brown. Let cool for 5 minutes before scooping out to serve.
Make the Ricotta Mixture: In a bowl, mix the ricotta, Grana Padano, and egg until smooth and well combined.
Prep the Pasta: Soften the oven-ready lasagna sheets in a shallow dish of warm water for 3 5 minutes until pliable enough to bend without snapping. Cut each sheet to size.
Assemble: Line each cupcake tin with the lasagna sheets to form a cup shape. Add a generous spoonful of meat sauce into each cup, then top each with a large spoonful of the ricotta mixture.
Bake: Bake for 20 25 minutes until the cheese is melted and golden, and the pasta edges are crisp. Rest in the tray for 5 minutes before serving.
| Forum Menu |