So what about lasagna made in a muffin pan? This was quite an adventure in the kitchen for me. As I have mentioned before, I don't usually make main courses. Sweet treats are my territory. Baking? I'm there. I can do this. When asked to make dinner? ..Um.. So where do you want to go, I'll pay.
But it's okay, because I've made lasagna before, so I was more comfortable with this. And also it was made in muffin pans, a pan that I am quite comfortable with using.
Makes 6 mini lasagnas
What you'll need:
-12 lasagna sheets
-500g lean ground beef
-1 large onion
-1 stalk celery
-2 cloves of garlic, minced
-1 18 ounce can crushed tomatoes
-1/2 cup beef broth
-2 bay leaves
-1 teaspoon dried thyme
-2 teaspoons sugar
-salt and pepper to taste
-1 cup grated cheese
1. Bring a large pot of lightly salted water to a boil. Cook the lasagna noodles in the boiling water for 8-10 minutes. Drain the noodles.
2. Spray a 6 cup muffin pan with cooking spray, and place one lasagna sheet lining the edge of the cup, and another folded and placed on the bottom. Set aside
3. In a skillet, fry the ground beef on medium heat until brown. Set aside.
4. Chop the onion, carrot and celery stalk into cubes. Pour the grease from the ground beef into a large pot, and fry the onions in it until translucent.
5. Add the ground beef, garlic, chopped carrot and celery along with the bay leaves, thyme and sugar
6. Cover and let simmer for 15-20 minutes, stirring occasionally.
7. Preheat the oven to 350˚F.
8. Scoop the meat sauce into the lasagna cups, and top them with the grated cheese.
9. Bake for 15-20 minutes, until the cheese is golden brown
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