Everyone enjoys a good lasagne. But sometimes the classics need just a little something extra so they don’t get boring. Our recommendation to spice up a classic lasagne: Mini Lasagne Cups – a cool and elegant alternative. We’re also going to refine Lasagne alla Bolognese by adding crisp carrot and zucchini. We’ll also simplify the Bechamel sauce. Have fun trying it out!

Recipe:

Shopping List for 12 Mini Lasagne Cups

Homemade Lasagne Noodles:

400g all purpose
4 eggs
4 tbs. water

Lasagne Filling:

250g ground beef
2 carrots
1 zucchini
2 canned diced tomatoes (each 800 g)
1 heaping tbs. tomato paste
1 red onion
1 garlic clove
1 sprig fresh oregano
2 pinches salt
2 pinches pepper
1 pinch granulated sugar
2 tbs. butter

Bechamel Sauce:

500g cream cheese
50 ml milk or cream
100 ml vegetable broth
1 sprig fresh oregano
100g grated parmesan (for on top of the mini lasagne cups)

Preparation Time without making the noodles yourself: approx. 40 minutes
Preparation Time making the noodles yourself: approx. 70 minutes

Directions for the Mini Lasagne Cups:

Homemade Lasagne Noodle:
Here you will find our easy recipe for making lasagne noodles yourself.

Lasagne Filling:
Finely chop the onion and garlic. Put 1 tbs. of the butter in a pan as well as the onion and garlic, and fry. While that’s frying, wash the carrot and zucchini, (and peel the carrot) and cut into pieces. Add the 2 vegetables to the pan as soon as the onion and garlic are fried to a golden yellow. Fry everything together for 10 minutes, stirring often.

Put the vegetable mix in a bowl to the side and put the other tbs. of butter in the emptied pan. In the butter, fry the ground beef. As soon as it’s all brown, season with salt, pepper and sugar. Add the diced tomato and tomato paste to the beef. Stir until it stays well combined then add the vegetable mix that’s set aside to the beef mix in the pan. Finally, break the oregano into fine pieces and stir into the lasagna filling. Remove from heat.

Bechamel Sauce:
In a bowl, stir together the cream cheese, cream and vegetable broth. Break the oregano into fine pieces and add to the sauce. If you like, you can season the Bechamel sauce with salt and pepper.

Lasagne Cups:
Grease the muffin tray forms (or whatever baking tray you’re going to use) with butter. (if you use silicon you don’t need to grease them) Line each form with the lasagne noodles, then pour a bit of the béchamel sauce into the bottom. Next add a heaping tbs. of the lasagne filling. Then some more of the béchamel sauce and finally 2 grated parmesan slices on top.

Bake the Mini Lasagne Cups at 175 for 10 – 15 minutes. When the noodles around the edges are golden yellow they are ready.