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How to make the traditional italian lasagne, in a fun cupcake version! Recipe by The Petite Cook

Homemade Lasagna Cupcakes

Course: Main Course
Cuisine: Italian
Prep Time: 20 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 50 minutes
Servings: 8
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Ingredients

  • 8 fresh pasta sheets
  • 1 cup bechamel sauce
  • 1 cup Parmesan finely grated

For the ragu sauce:

  • 180 gr /7oz lean beef mince
  • 180 gr/7oz lean pork mince
  • 1 garlic clove slightly crushed
  • 2 shallots minced
  • 1 carrot minced
  • 1 celery stalk minced
  • 2 fresh bay leaves
  • 2 fresh thyme sprigs
  • 4 fresh basil leaves
  • 1 can peeled tomatoes juice and seeds removed
  • ½ glass white wine
  • 1 glass vegetable stock
  • Extravirgin olive oil
  • Salt & pepper

Instructions

  • For the ragu:
  • Heat a large frying pan with olive oil and garlic. Once garlic is lightly roasted remove from the pan.
  • Add minced carrot, celery and shallots and gently cook over medium heat. Add the herbs and season to taste.
  • Cook for 2 mins then fold the meat in. Stir-fry all the ingredients for 5 mins or until the meat is no longer pink.
  • Pour the wine in and allow the alcohol to evaporate over high heat.
  • Chop the tomatoes and fold them into the pan together with some basil leaves. Gently cook over low heat for about 1 h, stirring and adjusting seasoning along the way. Pour some stock in during cooking, to prevent the sauce of getting dry.
  • Once the ragu is cooked,prepare the lasagna cupcakes.
  • Cut the lasagna sheets in circles, with the help of cookie cutters. Make 8 large circles that fit and slightly overlay a muffin cup. Cut 16 more small circles, for the cupcakes inside layers.
  • Distribute a tiny layer of bechamel sauce on the base of each cupcake tin.
  • Press a large circle on the bottom of each base.
  • Pour 1 large tbsp of ragu on top of each one.
  • Cover with 1 tbsp of bechamel sauce, and sprinkle with Parmesan. Top with a small pasta circle. Repeat the process with another tbsp of ragu, bechamel and Parmesan.
  • Top with a final layer pasta circle, bechamel sauce and sprinkle with Parmesan.
  • Bake for 15 mins in a preheated oven until the lasagna cupcakes are crisp and golden on top.
  • Serve immediately and enjoy!