Yip! It’s a big day for Lasagne Love and this recipe is such a win because it is both delicious and versatile!
Your girlfriends will enjoy this light bite with salad over a celebratory lunch and your partner and the kids will thank you for the yummiest lunchbox treat!
Trust us on this one!
Mushroom & Pork Lasagne Cups
Serves 6 / Makes 6 lasagne cups
Ingredients:
- 250g Portabellini or white button mushrooms
- 1 onion, finely diced
- 2 cloves garlic, minced
- 250g pork mince
- 1 carrot, grated
- 350ml tomato purée
- Extra virgin olive oil
- Salt and pepper, to taste
- 4 Tbsp butter
- 4 Tbsp flour
- 500ml milk
- ½ cup cheddar cheese, grated
- Salt, to taste
- ½ cup mozzarella cheese, grated
- 12 lasagne sheets
Method:
- Preheat oven to 180˚C.
- Using a food processor, pulse the mushrooms until they are finely chopped.
- In a large pan sauté the mushrooms with a little drizzle of olive oil until they have sweated off most of their water, about 10 to 15 min. Set mushrooms aside.
- In the same large frying pan add a fresh drizzle of olive oil.
- Cook the onion until very soft and fragrant. Add the garlic and cook for a minute.
- Add the pork mince and cook until golden brown around the edges.
- Add the carrots and cook until tender.
- Add the cooked mushrooms and tomato purée.
- Bring to a simmer and cook for 20 min until the sauce has reduced and thickened.
- Remove from the heat and set aside.
For the béchamel:
- In a large pan melt the butter.
- Once melted add the flour and whisk over medium heat until the mixture smells like biscuits.
- Pour in the milk in a very slow stream whisking constantly.
- Whisk until all the milk has been fully incorporated.
- Bring mixture to a simmer and cook until thick. Season well with salt.
- Remove béchamel from the heat and stir in the grated cheese.
- In a large pot of boiling salted water, boil the lasagne sheets according to package instructions.
- Once al dente, remove from water and lay the sheets out individually on a clean kitchen surface.
To construct the cups
- Brush a muffin tin with a little olive oil.
- Place two cooked lasagne sheets across each other in each muffin cup.
- Trim off most of the excess while leaving some to get crispy in the oven.
- Alternate layers of cheesy béchamel and mushroom mixture until the cups are full.
- Top with a little mozzarella.
- Bake for 20-25 minutes until the lasagne cups are bubbling and golden brown.
- Allow to cool slightly before removing from cups and eating right away or packing into your lunchbox.
