Cheesy Lasagna Bites
Looking for a fun twist on classic lasagna? Try my Cheesy Lasagna Bites! Made in a muffin tin, they’re perfect as a lunchbox snack or a main meal for the whole family. Packed with layers of pasta, rich beef bolognaise sauce, and gooey cheese, these bite-sized delights are sure to be a hit with kids and adults alike. Plus, they’re easy to make and even easier to eat!
DIETARY: EF, NF
ALLERGENS: Wheat, Dairy
AGE GROUP: 8 months+
DIFFICULTY LEVEL: Beginner
SERVES: 24
PREP: 20 mins
COOK: 45 mins
EQUIPMENT: High-speed food processor
No Reviews
Ingredients
Batch Cook
Multiply the recipe to prep extras for the week.| 1 small brown onion (55g), peeled and halved | |
| 2 garlic cloves (10g), peeled | |
| 1 stalk of celery (80g), rinsed and chopped | |
| 1 carrot (120g), peeled and chopped | |
| 1 tbsp (20ml) extra virgin olive oil | |
| 500g lean beef mince | |
| 2 tbsp (40g) tomato paste | |
| 400g diced tomatoes | |
| 2 tsp (8g) dried oregano | |
| Sea salt and pepper, to taste | |
| 12 wholemeal lasagna sheets |
Cheesy Sauce :
| 1 tbsp (20g) unsalted butter | |
| 2 tbsp (20g) unsalted butter | |
| 1 cup (250ml) milk of choice | |
| 1 cup (120g) grated cheese |
Directions
1.
Preheat the oven to 180°C.
Mark as complete
2.
Place onion, garlic, celery and carrot into a food processor and process until finely chopped or pureed.
Mark as complete
3.
Heat oil in a large saucepan and sauté vegetable mix for 2-3 mins or until soft.
Mark as complete
4.
Add mince and cook for another 2-3 mins until browned, breaking up clumps with a spoon.
Mark as complete
5.
Add tomato paste, diced tomatoes, oregano and seasonings, cover, and cook over low heat for approximately 15 mins, stirring occasionally.
Mark as complete
6.
To make the bechamel sauce, melt the butter over medium heat in a medium-sized saucepan.
Mark as complete
7.
Add flour and whisk quickly to combine, then add milk and cook until it thickens, whisking frequently.
Mark as complete
8.
Stir in about ½ of the grated cheese. Set aside.
Mark as complete
9.
Cook lasagna sheets in boiling water according to package instructions or until al dente. Rinse under cold water.
Mark as complete
10.
Lightly grease a muffin tray with olive oil.
Mark as complete
11.
Take one lasagna sheet, cut it into half and place one half into the muffin tray to form a cup.
Mark as complete
12.
Fill with beef mince, then top with a dollop of cheesy sauce and extra grated cheese on top. Continue with the rest of the lasagna sheets and fillings.
Mark as complete
13.
Bake in the oven for 20 mins or until the cheese is golden brown.
Mark as complete
Notes
Storing leftovers: Store in an airtight container in the fridge for up to 3-4 days or freeze for up to 4 months.
Prep tips: Freeze leftover beef mince bolognaise.
Allergies: For a dairy-free version: Swap butter with coconut oil or vegan butter, milk for plant-based milk such as almond-, soy, oat or coconut milk and omit cheese or swap for nutritional yeast. For a gluten-free version: Swap lasagna sheets for gluten-free lasagna sheets and spelt flour for tapioca or gluten-free flour of choice.
Easy ingredient swaps: Swap beef mince for lamb or chicken mince.
Baby-friendly version: Serve mashed or in finger food-sized pieces.
