Cheesy Lasagna Bites

Looking for a fun twist on classic lasagna? Try my Cheesy Lasagna Bites! Made in a muffin tin, they're perfect as a lunchbox snack or a main meal for the whole family. Packed with layers of pasta, rich beef bolognaise sauce, and gooey cheese, these bite-sized delights are sure to be a hit with kids and adults alike. Plus, they're easy to make and even easier to eat!

Cheesy Lasagna Bites

DIETARY: EF, NF

ALLERGENS: Wheat, Dairy

AGE GROUP: 8 months+

DIFFICULTY LEVEL: Beginner

SERVES: 24

PREP: 20 mins

COOK: 45 mins

EQUIPMENT: High-speed food processor

INGREDIENTS:

BEEF MINCE
1 small brown onion (55g), peeled and halved

2 garlic cloves (10g), peeled

1 stalk of celery (80g), rinsed and chopped

1 carrot (120g), peeled and chopped

1 tbsp (20ml) extra virgin olive oil

500g lean beef mince

2 tbsp (40g) tomato paste

400g diced tomatoes

2 tsp (8g) dried oregano

Sea salt and pepper, to taste

CHEESY SAUCE

1 tbsp (20g) unsalted butter

2 tbsp (35g) spelt flour

1 cup (250ml) milk of choice

1 cup (120g) grated cheese

12 wholemeal lasagne sheets

METHOD:

1. Preheat the oven to 180°C.

2. Place onion, garlic, celery and carrot into a food processor and process until finely chopped or pureed.

3. Heat oil in a large saucepan and sauté vegetable mix for 2-3 mins or until soft. 

4. Add mince and cook for another 2-3 mins until browned, breaking up clumps with a spoon.

5. Add tomato paste, diced tomatoes, oregano and seasonings, cover, and cook over low heat for approximately 15 mins, stirring occasionally. 

6. To make the bechamel sauce, melt the butter over medium heat in a medium-sized saucepan.

7. Add flour and whisk quickly to combine, then add milk and cook until it thickens, whisking frequently.

8. Stir in about ½ of the grated cheese. Set aside.

9. Cook lasagna sheets in boiling water according to package instructions or until al dente. Rinse under cold water.

10. Lightly grease a muffin tray with olive oil.

11. Take one lasagna sheet, cut it into half and place one half into the muffin tray to form a cup.

12. Fill with beef mince, then top with a dollop of cheesy sauce and extra grated cheese on top. Continue with the rest of the lasagna sheets and fillings.

13. Bake in the oven for 20 mins or until the cheese is golden brown.

STORING LEFTOVERS: Store in an airtight container in the fridge for up to 3-4 days or freeze for up to 4 months.

TIPS:

• Prep tips:
  Freeze leftover beef mince bolognaise.

• Allergies:
  For a dairy-free version: Swap butter with coconut oil or vegan butter, milk for plant-based milk such as almond-, soy, oat or coconut milk and omit cheese or swap for nutritional yeast.
  For a gluten-free version: Swap lasagna sheets for gluten-free lasagna sheets and spelt flour for tapioca or gluten-free flour of choice.

• Easy ingredient swaps:
  Swap beef mince for lamb or chicken mince.

• Baby-friendly version:
  Serve mashed or in finger food-sized pieces.

Connect with Mandy on Instagram and Facebook.