Lasagna cups
Delicious Italian food, this creamy lasagna packed into a small phyllo cup. Flavorful homemade bolognese sauce, creamy melted mozzarella and salty Parmesan cheese with Italian herbs.
Equipment
- A conventional oven is used. When using a convection oven (with air fan) decrease the temperature with 30 °F / 20 °C
- cupcake and muffin pan
- frying pan
- Pastry brush
Ingredients
Bolognese sauce
- 1 clove garlic finely chopped
- 200 grams passata
- 30 grams tomato paste
- 1 teaspoon sugar
- 2 teaspoons Italian herbs dried
- 200 grams minced beef
- salt and pepper to taste
Lasagna cups
- 12 sheets phyllo dough
- 50 ml olive oil
- 250 grams mozzarella
- 100 grams cheese grated
- 2 teaspoons Italian herbs
Ingredients you need per step are listed below the step in Italic
Instructions
- Preheat the oven to 175 degrees Celsius.
- Grease a muffin tin.
Bolognese sauce
- Put a tablespoon of olive oil in the pan and fry the tomato paste for about two minutes, while stirring.
- Add the garlic and cook 15 seconds, (make sure you keep stirring).
- Pour the passata into the sauce and then add the sugar and Italian herbs and turn down the heat.
- Simmer for 15 minutes.
- Brown the minced meat.
- Mix that with the sauce and season with salt and pepper.
Lasagna cups
- Halve the fillo dough sheet.
- Brush with olive oil and push two half sheets in a muffin bowl.
- Place a small piece of mozzarella (about 2 cm diameter) into the bowl
- Scoop the mozzarella sauce on top (so the container is almost completely filled)
- Repeat for all muffin cups.
- Grate the cheese over the bowls and sprinkle with Italian herbs.
- Bake for 15 minutes in the oven. Serve immediately.
Nutrition
Calories: 244kcal | Carbohydrates: 13g | Protein: 11g | Fat: 16g | Saturated Fat: 7g | Cholesterol: 37mg | Sodium: 310mg | Fiber: 1g | Sugar: 2g | Vitamin A: 359IU | Vitamin C: 2mg | Iron: 2mg
Have you tried this recipe?Show @byAndreaJanssen or tag #byAndreajanssen
