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–+ servings

Beef Mince Lasagna Cups

Eleanor Craig
A delightful and contemporary take on the classic lasagna, these Beef Mince Lasagna Cups are perfect for individual servings and superb presentations. Inspired by the traditional Italian comfort food, each cup offers a rich taste of luscious beef mince, creamy béchamel, and a medley of aromatic herbs, packed into delicate pasta cups.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Main Course
Cuisine Italian
Servings 4 cups
Calories 383 kcal

Ingredients
 
 

  • Raw meat mince250 grams ground beef (minced beef) - Choose high-quality, lean beef mince for the best taste
  • lasagne sheets12 pieces lasagna sheets - Preferably fresh or pre-boiled if using dried.
  • Glass bowl of olive oil isolated on white background1 tablespoon olive oil - Extra virgin for richer flavor
  • Ripe yellow onion on a white background1 whole onion - Finely chopped
  • garlic2 cloves garlic - Minced
  • 400 grams passata or crushed tomatoes (tomato puree with seeds removed) - Choose one with no added sugar
  • Oregano dried in wooden bowl over white1 teaspoon dried oregano
  • Dried basil leaves in wooden bowl over white1 teaspoon dried basil
  • parmesan cheese50 grams Parmesan cheese - Grated
  • fresh ricotta cheese200 grams ricotta cheese
  • chicken egg1 whole egg - Lightly beaten

Instructions
 

  • Preheat your oven to 180°C (356°F).
  • In a large skillet, heat olive oil over medium heat. Add chopped onions and sauté for about 5 minutes until translucent.
  • Stir in minced garlic and cook until fragrant, roughly 30 seconds. Add beef mince and cook until browned, breaking it down with a spatula.
  • Mix in tomato puree, oregano, basil, salt, and pepper. Let simmer for 10 minutes to meld flavors.
  • Meanwhile, in a bowl, combine ricotta, egg, and half of the grated Parmesan cheese. Season lightly.
  • Cut lasagna sheets into rounds that fit your muffin tin. Line each cup with a piece of lasagna sheet.
  • Spoon beef mixture into each cup, followed by a layer of ricotta mixture.
  • Top with remaining Parmesan cheese. Bake for 15-20 minutes until cheese is golden and bubbling.
  • Allow to cool briefly before gently removing from the tin.

Notes

For a vegetarian twist, substitute the beef mince with sautéed mushrooms or lentils. These lasagna cups can also be made ahead and refrigerated for up to two days.

Nutrition

Calories: 383kcalCarbohydrates: 15gProtein: 22gFat: 26gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 82mgSodium: 332mgPotassium: 710mgFiber: 2gSugar: 5gVitamin A: 852IUVitamin C: 11mgCalcium: 260mgIron: 4mg
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