Lasagne doesn’t have to be time-consuming. These individual pots use shortcuts so they are ready in just 45 minutes and taste divine!
Ingredients
- 1 tablespoon olive oil
- 1 medium brown onion, chopped
- 2 garlic cloves, crushed
- 600g beef mince
- 410g can chopped tomatoes with tomato paste and roasted capsicum
- 2 fresh lasagne sheets, each cut crossways into 4 pieces
- 8 fresh basil leaves, torn
- 2/3 cup fresh ricotta cheese, crumbled
- 1 cup grated mozzarella cheese
- Olive oil cooking spray
Method
- Step 1Preheat oven to 200°C/180°C fan-forced. Grease four, 1 cup-capacity ovenproof dishes (see note 1). Heat oil in a large frying pan over medium-high heat. Add onion and garlic. Cook, stirring, for 3 minutes or until onion has softened. Add mince. Cook, stirring with a wooden spoon to break up mince, for 6 to 8 minutes or until browned.
- Step 2Stir in tomato. Season with salt and pepper. Simmer, uncovered for 10 minutes.
- Step 3Cook half the lasagne pieces in a large saucepan of boiling water, 1 at a time, for 10 seconds. Remove from pan with tongs. Drain on a board lined with paper towel (see note 2). Place 1 piece of pasta into each prepared dish.
- Step 4Spoon 1/8 mince mixture into dishes. Top with basil. Sprinkle with ricotta. Cook remaining lasagne pieces, 1 at a time, for 10 seconds. Remove from pan with tongs. Drain on a board lined with paper towel. Place remaining lasagne pieces over ricotta mixture, allowing pasta to overhang at the edge of dishes. Spoon remaining mince evenly over pasta. Sprinkle with mozzarella. Spray pasta edges with oil.
- Step 5Bake for 10 to 15 minutes or until cheese is melted and golden. Serve.
- High protein
- Low carb
- Low sugar
- Lower gi
Nutrition
2120 kj
Energy
31g
Fat Total
14g
Saturated Fat
3g
Fibre
44g
Protein
151mg
Cholesterol
355.54mg
Sodium
5g
Carbs (sugar)
12g
Carbs (total)
All nutrition values are per serve
Notes
Lasagne pots are suitable to freeze. Cover with plastic wrap, then foil. Thaw in the fridge overnight.
Note 1: We used 207ml CorningWare Etch ovenproof dishes for this recipe. The mixture will easily fit into 1 cup-capacity dishes as well.
Note 2: Make sure lasagne sheets are in a single layer or they will stick to each other.
- Author: Kim Coverdale
- Image credit: Ben Dearnley
- Publication: Super Food Ideas
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