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
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Ingredients
Adjust Servings
| 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 (35g) spelt flour | |
| 1 cup (250ml) milk of choice | |
| 1 cup (120g) grated cheese |
Directions
1.
Preheat the oven to 180°C.
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2.
Place onion, garlic, celery and carrot into a food processor and process until finely chopped or pureed.
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3.
Heat oil in a large saucepan and sauté vegetable mix for 2-3 mins or until soft.
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4.
Add mince and cook for another 2-3 mins until browned, breaking up clumps with a spoon.
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5.
Add tomato paste, diced tomatoes, oregano and seasonings, cover, and cook over low heat for approximately 15 mins, stirring occasionally.
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6.
To make the bechamel sauce, melt the butter over medium heat in a medium-sized saucepan.
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7.
Add flour and whisk quickly to combine, then add milk and cook until it thickens, whisking frequently.
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8.
Stir in about ½ of the grated cheese. Set aside.
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9.
Cook lasagna sheets in boiling water according to package instructions or until al dente. Rinse under cold water.
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10.
Lightly grease a muffin tray with olive oil.
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11.
Take one lasagna sheet, cut it into half and place one half into the muffin tray to form a cup.
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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.
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13.
Bake in the oven for 20 mins or until the cheese is golden brown.
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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.
