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Baked Lasagne Cups

  • 10 Serves
  • 15 minutes
  • 30 minutes

A new soon-to-be lunchbox favourite.



10 Serves*
250 g lean beef mince
1/2 onion, diced
2 garlic cloves, crushed
1/3 carrot, grated
1/2 cup celery, grated
400 g canned tomato
1 packet fresh lasagna sheets, cut into roughly 10cm squares
1 cup mozzarella cheese, grated
extra virgin olive oil for cooking
*Serving size calculator is approximate, feel free to adjust by adding a pinch here and there as needed


  1. In a fry pan over medium high heat, drizzle some olive oil and cook the beef mince for 8-9 minutes or until brown. Add the onion, garlic, carrots, celery and cook for a further 3-4 minutes before adding the canned tomato and 1 cup of water. Bring to a boil and let it simmer for 10-15 minutes until the bolognese mix has slightly reduced. Take off heat, and set aside until ready to use.
  2. Preheat the oven to 190C.
  3. Spray a muffin tin with olive oil before laying lasagna sheets on the base. Layer with bolognese then a lasagna sheet before topping with more bolognese then cheese.
  4. Bake in the oven for 10-15 minutes, or until the cheese has browned.

More about this recipe

Nutritional information per serve:
Calories 244.04kcal/ 1021kJ
Total Fat 6.49g
Carbs 31.39g
Sugars 2.9g
Protein 15.09g
Sodium 206mg
Fibre 1.23g

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