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Lekka Lasagne Cups

For the bolognaise:


1 tbsp oil, of choice

1 onion, finely chopped

2 cloves garlic, crushed

500g beef mince

1 can chopped tomato

3 tbsp Lazenby Worcestershire Sauce

1 tsp mixed dried herbs

Salt & pepper, to taste 


For the pasta: 


12 lasagne pasta sheets

Olive oil




1 tub ricotta cheese, 250 g

1 - 1½ cups grated mozzarella 

Fresh basil to serve




1. Pre-heat the oven to 180°C and grease a 12-hole muffin tin well. 


For the bolognaise:


1. Heat a large saucepan over a medium heat. Add the oil, onion and garlic and sauté for 5 minutes until the onions are soft and translucent. 


2. Add the beef mince with the herbs and seasoning. Cook on a medium-high heat until well browned. 


3. Add the canned chopped tomatoes along with the Lazenby Worcerstershire sauce


4. Bring the bolognaise to a gentle simmer, stirring occasionally, until you have a thick, rich sauce. About 20 minutes


5. Season to taste.


For the pasta:


1. Bring a pot of salted water to the boil.


2. Cook the lasagne sheets until al denté, 5-7 minutes. Drain & drizzle with olive oil.


3. Cut each pasta sheet in half so you now have 24 squares. 




1. Lay the first pasta square into each muffin cup. 


2. Add two tablespoons of bolognaise. Top each with a tablespoon of ricotta as well as some grated mozzarella. 


3. Repeat the process by adding another pasta square, bolognaise, ricotta & finish off with more grated cheese. 


4. Bake the lasagne cups in the oven for 15-20 minutes or until golden and melted on top.


5. Allow to cool for 5 minutes before serving.


6. Garnish each lasagne cup with a fresh basil leaf and ENJOY!!

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