Mini lasagne ‘muffins’ are a great way to use up leftover mince, or if you want to make a quick snack that’s ready in no time at all.
Recipes and styling by Luisa Farelo
Assisted by Chad January
Photographs by Henk Hattingh
Mini lasagne ‘muffins’
- 40g butter
- 40g cake flour
- 500ml (2 cups) lukewarm milk
- salt and white pepper, to taste
- pinch nutmeg
- grated Parmesan, to top (optional)
- microherbs, to garnish
- 6 lasagne sheets
- 375ml – 500ml (1½ cups – 2 cups) Bolognese
- 60g mature Cheddar, grated, to top microherbs, to garnish
Preheat the oven to 190˚C.
Cook the lasagne sheets in boiling water according to packet instructions until al dente. Remove from water and place under cold, running water to stop the cooking process. Cut the sheets in half widthways so you are left with 12 squares.
For the béchamel sauce, melt the butter in a saucepan over low heat until it starts to foam. Add the flour and cook, stirring with a whisk, about 1 minute, allowing the raw flour flavour to cook out. Gradually add the warm milk, little by little, whisking continuously to prevent lumps from forming. Allow the sauce to thicken before adding any more milk. Once all of the milk has been added and the sauce has thickened, season with salt, pepper and nutmeg.
Lightly grease a muffin tray and line each well with a lasagne square. Place 15ml – 30ml (1 tbsp – 2 tbsp) Bolognese in each lasagne cup, followed by 15ml (1 tbsp) béchamel. Sprinkle with a little mature Cheddar and bake in the oven until the lasagne sheets are crisp and the ‘muffins’ are lightly golden in colour, 25 – 30 minutes.
Remove from oven and allow to cool slightly before garnishing with microherbs and serving.