Recipe: Mini lasagne pots

Mini lasagne pots

Mini lasagne pots

Whenever family-sized dishes come out, I can never control myself and inevitably eating a much larger portion than I should. These portion-controlled mini lasagne pots are perfect for those who can't resist piling the food on their plate (like me)! This recipe was adapted from Taste.com

Ingredients

·         1 tbsp olive oil

·         1 medium brown onion, chopped

·         4 garlic cloves, crushed

·         600g beef mince

·         423g can whole tomatoes, chopped

·         1 tablespoon tomato paste

·         2 fresh lasagne sheets, each cut crossways into 4 pieces

·         8 fresh basil leaves, torn

·         2/3 cup fresh ricotta cheese, crumbled

·         1 cup grated mozzarella cheese

·         Punnet of cherry tomatoes

·         Olive oil cooking spray

Method

1.       Preheat oven to 200°C/180°C fan-forced. Grease four, 1 cup-capacity ovenproof ramekins.

2.       Heat oil in a large frying pan over medium-high heat. Add onion and garlic. Cook, stirring, for 3 minutes or until onion has softened. Add mince. Stir to break up mince, for 6 to 8 minutes or until browned. Cook in batches if required. Try not to overcrowd the pan. Add tomato paste and mix through.

3.       Stir in chopped tomato. Season with salt and pepper. Simmer, uncovered for 10 minutes.

4.       Cook half the lasagne pieces in a large saucepan of boiling water, one at a time, for 10 seconds. Remove from pan with tongs. Drain on a board lined with paper towel. Place one piece of pasta into each prepared dish.

5.       Spoon about one tablespoon of mince mixture into dishes and spread out as a layer. Top with basil. Sprinkle with ricotta. Cook remaining lasagne pieces, one at a time, for 10 seconds. Remove from pan with tongs. Drain on a board lined with paper towel. Continue to repeat this layering process.

6.       Place remaining lasagne pieces over ricotta mixture, allowing pasta to overhang at the edge of dishes. Spoon remaining mince evenly over pasta. Sprinkle with mozzarella. Spray pasta edges with oil. Bake for 15 minutes or until cheese is melted and golden.

7.       Put the cherry tomatoes on a tray and grill for about 5 minutes. Garnish with basil leaves and cherry tomatoes. Serve.

Notes:

·         If you have the time for it, I would recommend making about 2/3 cup béchamel sauce to replace the ricotta. But if you don’t, ricotta is a good substitute.

·         Latina Fresh makes gluten-free lasagne sheets.

Look at that cheesy goodness!

Look at that cheesy goodness!

Lunch inspo

Lunch inspo