Mini Lasagnes

I am very into “mini” food at the moment as you may have guessed with recent recipes including mini hamburgers, mini cheesecakes and mini quinoa muffins.

What I like about mini food is how easy it is to serve to large groups, like kids birthday parties, and how well they double up as food for kids lunch boxes – well not the cheesecakes, but you know what I mean!

You could use any bolognaise sauce with the lasagne, I used my slow cooker bolognaise as a base, added veggies to it and cooked it in a large frying pan.

Mini Lasagnes

Ingredients:
mini lasagnes DSC08578

  • 1 tablespoon olive oil
  • 500 grams premium beef mince
  • 1 large onion
  • 1 clove garlic
  • 400 grams tin diced tomatoes
  • 140 grams tomato paste
  • 1 teaspoon brown sugar
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon salt
  • 2 – 4 basil leaves
  • 1 zucchini
  • 2 carrots
  • 475 grams lasagne sheets
  • 100 grams grated tasty cheese
  • 50 grams mozzarella
  • makes 18

Method:
1. Preheat oven to 180 degrees celsius.

2. Peel and grate zucchini and carrots.

3. Finely chop onion and basil.

4. Heat oil in a large frying pan on a medium heat.

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5. Add onion fry for a couple of minutes then add garlic and fry for few more minutes.

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6. Add carrot and zucchini and stir for a minute.

7. Add mince and be sure to break up the mince thoroughly as it cooks.

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8. Add tomatoes and tomato paste and combine.

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9. Add basil and stir through.

10. Allow to simmer for 10 minutes.  The longer the better really if you have time.

11. Spray muffin tins with cooking spray.

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12. Cut the lasagne sheets in half and place a half in the muffin space.

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13. Add a heaped tablespoon of meat mixture to each lasagne.

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14. Then sprinkle with tasty cheese.

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15. Layer again with lasagne, meat and cheese. I cut the lasagne sheets in half again, so the lasagne was a good fit on top, without too much excess.

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16. Then add final layer of lasagne and top with mozzarella cheese. Again I trimmed the lasagne sheet to be a better fit.

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17. Cover entire muffin pan with aluminium foil.

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18. Bake for 25 mins or until cheese has melted fully.

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19. Remove lasagnes from the muffin tins, I just used my fingers and gently pulled them out.

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20. Allow them to cool on a wire rack.

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If you had some left over, these would freeze well.  I cooked these in advance for a lunch and then reheated them in the microwave.  As the outside sheet of pasta is a little crunchy, the lasagnes only soften slightly and they hold together brilliantly even after being microwaved.

mini lasagnes DSC08635

Mini Lasagnes
 
Author::
Recipe type: birthdays
Ingredients:
  • 1 tablespoon olive oil
  • 500 grams premium beef mince
  • 1 large onion
  • 1 clove garlic
  • 400 grams tin diced tomatoes
  • 140 grams tomato paste
  • 1 teaspoon brown sugar
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon salt
  • 2 - 4 basil leaves
  • 1 zucchini
  • 2 carrots
  • 475 grams lasagne sheets
  • 100 grams grated tasty cheese
  • 50 grams mozzarella
Method:
  1. Preheat oven to 180 degrees celsius.
  2. Peel and grate zucchini and carrots.
  3. Finely chop onion and basil.
  4. Heat oil in a large frying pan on a medium heat.
  5. Add onion fry for a couple of minutes then add garlic and fry for few more minutes.
  6. Add carrot and zucchini and stir for a minute.
  7. Add mince and be sure to break up the mince thoroughly as it cooks.
  8. Add tomatoes and tomato paste and combine.
  9. Add basil and stir through.
  10. Allow to simmer for 10 minutes. The longer the better really if you have time.
  11. Spray muffin tins with cooking spray.
  12. Cut the lasagne sheets in half and place a half in the muffin space.
  13. Add a heaped tablespoon of meat mixture to each lasagne.
  14. Then sprinkle with tasty cheese.
  15. Layer again with lasagne, meat and cheese. I cut the lasagne sheets in half again, so the lasagne was a good fit on top, without too much excess.
  16. Then add final layer of lasagne and top with mozzarella cheese. Again I trimmed the lasagne sheet to be a better fit.
  17. Cover entire muffin pan with aluminium foil.
  18. Bake for 25 mins or until cheese has melted fully.
  19. Remove lasagnes from the muffin tins, I just used my fingers and gently pulled them out.
  20. Allow them to cool on a wire rack.
  21. If you had some left over, these would freeze well. I cooked these in advance for a lunch and then reheated them in the microwave. As the outside sheet of pasta is a little crunchy, the lasagnes only soften slightly and they hold together brilliantly even after being microwaved. Makes 18.

Our Family Menu Plan For This Week.

Day


Meal Type

Sat


Self Serve


Sun


Meat and Veg


Mon


Slow Cooker


Tue


Pasta


Wed


Soup

Thu


Left Overs


Fri


Fun Night


Week Starting:
5th Jan
Tacos
Lamb Chops and Veg

Baking: No bake Lemon and Chia Balls
Slow Cooker Butter ChickenPasta AmatricianaBeetroot SoupLeft OversChicken Balls

If you are looking for further recipe inspiration, check out my complete list of Family Friendly Recipes. You might like to also check out Planning With Kids Menu Planning App.

Menu Planner App

The kid friendly menu planning app allows you to:

  • Create weekly menu plans quickly, choosing as many meals per day as you would like to plan for.
  • Generate the shopping list for all the meals selected.
  • Modify the shopping list to check off items you already have at home.
  • Email the shopping list to yourself and/or others.

The most popular recipes from the blog have been included and more will be added on a weekly basis. The app will notify you when new recipes have been added, so you will be able to deliver plenty of variety in your family’s menu plans. Each recipe lists the ingredients required, easy to follow instructions and a photo from the blog.

Have you cooked any “mini” food recently?

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Comments

  1. Belinda Draper says

    On the subject of “mini” food, I have 2 favourites that are cooked at my place.
    One is the annual “Mini Muffin Puddings” I bake each year at Christmas instead of a large pudding. I use Donna Hay’s Flourless Chocolate Truffle Cake packet mix as a base (cheating I know, but it’s about time saving!) and I usually grab it on special weeks before. Mix as per directions, add a full 375g pack of mixed fruit, cinnamon, allspice, nutmeg, ground cloves (whatever you like as spice) and then spoon into a regular muffin tin. Bake for about 15mins (way less than the packet as they are “mini”) and serve hot/warm with custard, cream and icecream for the ultimate indulgence :)

    The other is Mini Quiches, using the same size muffin tin and puff pastry cut into rounds to fit. Mix up about a dozen eggs (we have chooks so the number isn’t expensive for me), 6 rashers of diced middle bacon, diced capsicum (red and green, one of each, large), 1 medium -large onion, diced fine, 2-3 carrots, grated, a tin of creamed corn, 1-2 cups of grated cheese and chopped parsley to taste. I mix it up so it is a fairly stiff consistency, and use a dessert spoon of the mix in each. Bake at 190C (regular oven) for about 18 mins until just browned and pastry is cooked. Makes 5-6 dozen. They are fantastic to eat straight away and cold the next day.

  2. says

    I have to say I’m loving your ‘mini’ series of recipes as well… and so is Miss M ;) So great to have little portions for her. Thanks Nic!

  3. Kirsten says

    I really like this idea – great for entertaining. Can’t understand why I didn’t think of it!

  4. says

    Love mini food whether its sweet or savoury. I made a mountain of Itty Bitty Brownie Bites over the silly season to take to morning teas, concerts, break ups, dinner parties and birthdays!
    Another entertaining staple is voulevant (sp?) cases filled with caramelised onions mixed with herb/garlic goats cheese and thyme leaves. They evaporate before your eyes!
    Love the mini lasagnas. I wish my daughter would try them….

  5. Michelle says

    Mine are baking in the oven as I type this message.
    I also read somewhere that wonton wrappers can be used as well, although I used the lasagne sheets.
    Fingers crossed the kids like them!