PIE MAKER MINI LASAGNE

PREP 20 MINS, COOK 20 MINS, MAKES 8, EASY

INGREDIENTS

●500g jar bolognese pasta sauce

●1 tbsp extra virgin olive oil

●500g pork and veal mince

●¼ cup basil leaves, chopped

●5-6 fresh lasagne sheets

●1/3 cup bought bechamel sauce

●1/3 cup pre-grated three-cheese blend, plus extra, to sprinkle

●Pre-grated three-cheese blend, 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 tablespoonful 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.