PIE MAKER MINI LASAGNE

PREP 20 MIN, COOK 20 MIN. 8 SERVINGS. EASY.

INGREDIENTS

● 500g jar bolognese pasta sauce

● 1 tbsp extra virgin olive oil

● 500g pork and veal mince

● ¼ cup fresh basil leaves, chopped

● 5-6 fresh lasagne sheets

● 80ml (1/3 cup) bought bechamel sauce

● 35g (1/3 cup) pre-grated

● 3-cheese blend, plus extra to sprinkle

● Fresh basil leaves, to serve

METHOD

1 Heat the oil in a large frying pan over high heat. Add the pork and veal. Cook, breaking up any lumps with a wooden spoon, for

5 minutes or until browned. Reserve 2 tbsp of the pasta sauce. Add the remaining pasta sauce and 250ml (1 cup) water to the pan. Simmer for 15-20 minutes or until the liquid reduces and mixture is thick. Season and stir through the basil. Set aside to cool slightly.

2 Meanwhile, use the large end of the pie maker cutter to cut 16 rounds from the lasagne sheets. Use a 6cm cutter to cut 8 rounds from the offcuts.

3 Rinse the pasta rounds under warm water. Ease 4 of the larger pasta rounds into the holes of the pie maker. Place 1 tbsp of the pork and veal mixture in each hole. Top with 1 tsp bechamel sauce. Place four of the smaller pasta rounds on top then continue layering with another tbsp of the pork and veal mixture and 1 tsp of the bechamel sauce. Sprinkle each lasagne with 2 tsp of the cheese. Top with 4 of the remaining larger rounds of pasta.

4 Turn on the pie maker. Close and cook for 5 minutes. Top each lasagne with a little extra cheese and 1 tsp of the reserved pasta sauce. Cook for 3 minutes or until golden on top. Transfer to a plate. Repeat to make 8 individual lasagne. Serve scattered with extra basil leaves.