Mini lasagna cups are a delightful and easy-to-make dish, perfect for both kids and adults! This recipe offers a twist on the classic lasagna, turning it into bite-sized portions that are both flavorful and satisfying. The preparation time is around 30 minutes, with an additional 30 minutes for cooking, making it a quick and fun meal option for any time of day.
Ingredients:
- 10 lasagna noodles
- 1 cup tomato sauce
- 1 cup grated paneer
- 1 cup shredded mozzarella cheese
- 1 cup finely chopped mixed vegetables (such as bell peppers, spinach, and sweet corn)
- 1 medium onion, finely chopped
- 2 garlic cloves, sliced
- 2 tbsp dry herbs
- Salt to taste
- Pepper to taste
- 4 tbsp oil
Method:
- Preheat the oven to 190°C and grease a muffin tin with oil or ghee.
- Boil water in a large pan, adding a tablespoon of salt. Cook the lasagna noodles according to the package instructions. Drain and set aside.
- In a separate pan, heat oil over medium heat. Sauté the garlic and onions until they turn translucent.
- Add the chopped mixed vegetables to the pan and cook for 5-6 minutes, until they soften.
- Stir in the tomato sauce, dry herbs, salt, and pepper, and let the mixture simmer for 5 minutes before removing it from heat.
- Cut the boiled lasagna noodles into small squares. Press each square into a muffin cup to form a “cup” shape.
- Add a spoonful of the vegetable mixture, followed by some grated paneer and mozzarella cheese to each noodle cup. Repeat the layering process until each cup is filled.
- Bake the mini lasagna cups in the oven for about 20 minutes, or until the cheese is fully melted.
- Once done, remove the cups from the oven and let them cool for a few minutes before serving.
Your delicious mini lasagna cups are ready to enjoy!
