Easy Lasagna Cups. Great for tempting fussy eaters, and the perfect size for packing into school lunchboxes.
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Lasagna Cups

Lasagna cups are a great alternative to conventional lasagna, and are perfect for both small appetites and children's (or even adult) lunchboxes.

This recipe will make many lasagna cups. You can halve the recipe to make less, or make a large amount and freeze them until required.

I have also included Eloise's instructions for conventional lasagna if you feel faint at making lasagna cups. The lasagna will serve 6.
Prep Time30 mins
Cook Time1 hr
Total Time1 hr 30 mins
Servings: 48 Lasagna Cups
Author: Eloise Emmett (from The Real Food for Kids Cook Book)

Ingredients

Meat sauce

  • 600 g mince
  • 1 tablespoon olive oil
  • 2 onions
  • 4 cloves garlic
  • 800 g tomato
  • 1 tablespoon basil
  • 1 tablespoon oregano

Pasta

  • 200 g flour
  • 2 eggs

Cheese sauce

  • 2 tablespoons butter
  • 2 tablespoons plain flour
  • 500 ml milk
  • 100 g cheddar
  • 50 g Parmesan
  • salt and pepper

Instructions

To make the pasta

  • Put the flour into a large bowl and make a well in the middle.
  • Add the eggs to the flour and combine.
  • Turn out on to a clean surface or board and then knead well for at least 5 minutes until the pasta is smooth.
  • Using a pasta machine set at number 1 (or at the widest opening setting) feed the dough through the pasta machine.
  • Repeat this process 3-4 more times increasing the setting to a higher setting each time until the pasta is approximately 2mm thick and silky smooth.

To make the meat sauce

  • Dice the onion and crush the garlic, then sauté them in a heavy based pan until the onion is soft.
  • Remove the onion with a slotted spoon and set aside on a plate.
  • Now add the mince and brown.
  • Return the cooked onions to the pan and then add the tomatoes, basil and oregano.
  • Simmer for 20 minutes.

To make the cheese sauce

  • Melt the butter in a heavy based saucepan and add the flour and stir until combined.
  • Add the milk gradually, stirring continuously until the sauce is thick and smooth.
  • Add the cheese, stir through and season with salt and pepper.

For the lasagna cups

  • Firstly lightly grease a muffin tray and then cut the rolled out pasta into circles.
  • Cook the pasta in boiling water for 1 minute then cool the pasta in iced water and drain.
  • Place the pasta circles into the bases of the muffin tray and then add a few tablespoons of the meat sauce to each cup until ¾ full.
  • Add the cheese sauce and bake for 20-25 minutes at 200C (180C), or until golden and cooked through.

To make lasagna

  • In a lightly greased baking dish or tray, layer the meat and pasta sheets and top with the cheese sauce.
  • Bake for 30 minutes 200C (180C), until the top is golden brown and the lasagna is cooked through.

Notes

I like to add finely chopped vegetables, such as mushrooms, carrots and celery as I am making the meat sauce, which means I only need to add a small side salad for a complete meal. Saute the chopped vegetables with the onion before adding the meat.
If you have a batch of my bechamel sauce in the freezer, you can substitute that for the cheese sauce.
If short on time, substitute the homemade pasta for ready made lasagna sheets. You can still get the kids to help cut out the circles and press them into the muffin tins.