Lasagna Cupcakes


Lasanga Muffins


  • 500g mince
  • 2/3 capsicum finely diced or food processored
  • 1/2 purple onion finely diced or food processored
  • 1 carrot grated or food processored
  • 1 tin diced tomatoes
  • garlic to taste
  • 6 mushrooms halved, then sliced
  • 1 packet lasagna sheets
  • 1 jar Bechamel sauce (if you make your own, feel free to do so)
  • mozarella cheese


  • Preheat oven to 180 degrees celcius
  • Brown mince, add vegetables and garlic and cook until browned.
  • Add tin of tomatoes, let simmer while you prepare the muffin tray.
  • Tear pasta sheets roughly into thirds.This usually corresponds with the folds in the sheets.
  • Spray muffin tray with spray oil.
  • Line each muffin case with the pasta. This will take a little bit of pushing, the pasta sheet may tear, but that’s ok, use the bits you tear off to tidy it up to cover the tears.
  • Place dessertspoon of mince mixture into the pasta casing.
  • Add teaspoon of Bechamel sauce and spread to cover.
  • Top with Mozarella cheese.
  • Cook until cheese is golden brown, approx. half an hour.
  • Enjoy!

This recipe makes 12 Lasagna Muffins and one lasagna pie – recipe coming soon!


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