Bolognese Lasagna Cupcakes
User Reviews
5.0
3 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
1 hr 20 mins
-
Total Time
1 hr 50 mins
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Servings
8
-
Calories
373 kcal
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Course
Main Course
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Cuisine
Italian
Bolognese Lasagna Cupcakes
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The cutest mini lasagna you'll ever see, these bolognese lasagna cupcakes, have all the flavor of a traditional lasagna in a mini size form!
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Ingredients
- 8 fresh pasta sheets
- 1 cup Béchamel sauce
- 1 cup Parmesan Cheese grated
For the ragu sauce:
- 180 g beef mince
- 180 g pork mince
- 1 garlic clove slightly crushed
- 2 shallots minced
- 1 carrot minced
- 1 celery stalk minced
- 2 fresh bay leaves
- 2 fresh thyme sprigs
- 4 fresh basil leaves
- 1 can peeled tomatoes juice and seeds removed
- ½ cup white wine
- 1 cup vegetable stock
- extra virgin olive oil
- salt & pepper
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Instructions
- For the ragu:
- Heat a large frying pan with olive oil and garlic. Once garlic is lightly roasted remove from the pan.
- Add minced carrot, celery and shallots and gently cook over medium heat. Add the herbs and season to taste.
- Cook for 2 mins then fold the meat in. Stir-fry all the ingredients for 5 mins or until the meat is no longer pink.
- Pour the wine in and allow the alcohol to evaporate over high heat.
- Chop the tomatoes and fold them into the pan together with some basil leaves. Gently cook over low heat for about 1 h, stirring and adjusting seasoning along the way. Pour some stock in during cooking, to prevent the sauce of getting dry.
- Once the ragu is cooked,prepare the lasagna cupcakes.
- Cut the lasagna sheets in circles, with the help of cookie cutters. Make 8 large circles that fit and slightly overlay a muffin cup. Cut 16 more small circles, for the cupcakes inside layers.
- Distribute a tiny layer of bechamel sauce on the base of each cupcake tin.
- Press a large circle on the bottom of each base.
- Pour 1 large tablespoon of ragu on top of each one.
- Cover with 1 tablespoon of bechamel sauce, and sprinkle with Parmesan. Top with a small pasta circle. Repeat the process with another tablespoon of ragu, bechamel and Parmesan.
- Top with a final layer pasta circle, bechamel sauce and sprinkle with Parmesan.
- Bake for 15 mins in a preheated oven until the lasagna cupcakes are crisp and golden on top.
- Serve immediately and enjoy!
Nutrition Information
Show Details
Calories
373kcal
(19%)
Carbohydrates
29g
(10%)
Protein
19g
(38%)
Fat
19g
(29%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
2g
Monounsaturated Fat
6g
Trans Fat
0.3g
Cholesterol
92mg
(31%)
Sodium
645mg
(27%)
Potassium
368mg
(11%)
Fiber
1g
(4%)
Sugar
3g
(6%)
Vitamin A
1530IU
(31%)
Vitamin C
6mg
(7%)
Calcium
185mg
(19%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 373 kcal
% Daily Value*
| Calories | 373kcal | 19% |
| Carbohydrates | 29g | 10% |
| Protein | 19g | 38% |
| Fat | 19g | 29% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 92mg | 31% |
| Sodium | 645mg | 27% |
| Potassium | 368mg | 8% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 1530IU | 31% |
| Vitamin C | 6mg | 7% |
| Calcium | 185mg | 19% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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