Mushroom and Pork lasagna cups

While traditional lasagna is delicious, every now and again it’s fun, and interesting to try new dishes and play around in the kitchen. Whether you are looking for lunchbox inspiration or a light dinner recipe, these mushroom and pork lasagna cups will do the trick. It also works well with beef mince!

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Using a food processor, pulse the mushrooms until they are finely chopped.

Step 2

In a large pan, sauté the mushrooms with a little drizzle of olive oil until they have sweated off most of their water, about 10 to 15 min. Set mushrooms aside.

Step 3

In the same large frying pan, add a fresh drizzle of olive oil. Cook the onion until soft and fragrant. Add the garlic and cook for a minute,.

Step 4

Add the pork mince, Italian seasoning, smoked paprika, black pepper, and cook until golden brown around the edges. Add the carrots and cook until tender.

Step 5

Add the cooked mushrooms and tomato purée. Bring to a simmer and cook for 20 min until the sauce has reduced and thickened. Remove from the heat and set aside.

Step 6

In a large pan, melt the butter. Once melted, add the flour and whisk over medium heat until the mixture smells like biscuits.

Step 7

Pour in the milk in a very slow stream whisking constantly. Whisk until all the milk has been fully incorporated.

Step 8

Bring mixture to a simmer and cook until thick. Season well with salt and pepper. Remove béchamel from the heat and stir in the grated cheese.

Step 9

In a large pot of boiling salted water, boil the lasagne sheets according to package instructions. While that’s cooking preheat oven/air fryer to 180 degrees.

Step 10

Once al dente, remove from water and lay the sheets out individually on a clean kitchen surface. To construct the cups brush a muffin tin with a little olive oil.

Step 11

Place two cooked lasagne sheets across each other in each muffin cup. Trim off most of the excess while leaving some to get crispy in the oven.

Step 12

Alternate layers of cheesy béchamel and mushroom/pork mixture until the cups are full.

Step 13

Top with a little mozzarella. Bake for 20-25 minutes until the lasagne cups are bubbling and golden brown.

Step 14

Allow to cool slightly before removing from cups and eating right away or packing into lunchboxes. If you are serving your lasagna cups for dinner, you can serve them with a green salad.