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Pie maker mini lasagne recipe
Pie maker mini lasagne recipe
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
Make mini lasagne pies in a pie maker for a crowd-pleasing dish loved by all ages.
Ingredients:
  • 500g jar bolognaise pasta sauce
  • 18.20 gm extra virgin olive oil
  • 500g pork and veal mince
  • 62.50 ml chopped fresh basil leaves
  • 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
  • Pre-grated 3 cheese blend, to sprinkle
  • Fresh basil leaves, to serve
Instructions:
  • In a large frying pan, heat up the oil over high heat. Add the pork and veal, breaking up any lumps with a wooden spoon as you cook for 5 minutes until browned. Save 2 tablespoons of the pasta sauce. Pour the rest of the pasta sauce and 250ml (1 cup) water into the pan. Let it simmer for 15-20 minutes until the liquid reduces and the mixture thickens. Season with your favorite spices and mix in the basil. Allow it to cool slightly before serving.
  • Cut out 16 rounds from the lasagne sheets using the large end of the pie maker cutter. Utilize a 6cm cutter to cut 8 additional rounds from the offcuts (refer to tip).
  • After rinsing the pasta rounds under warm water, gently place 4 larger rounds into the pie maker holes. Spoon 1 tablespoon of the pork and veal mixture into each hole, followed by 1 teaspoon of bechamel sauce. Layer with 4 smaller pasta rounds, adding another tablespoon of the mixture and 1 teaspoon of bechamel sauce on top. Sprinkle 2 teaspoons of cheese over each lasagne, then finish by topping with the remaining 4 larger pasta rounds. Enjoy your delicious lasagne!
  • Preheat the pie maker. Cook each lasagne for 5 minutes, then sprinkle with extra cheese and add 1 teaspoon of reserved pasta sauce on top. Continue cooking for 3 minutes or until golden. Transfer to a plate. Repeat to make 8 individual lasagne. Serve garnished with extra basil leaves.

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