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.
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.