Pie Maker Mini Lasagne

8
Servings
20m
Prep Time
30m
Cook Time
50m
Ready In


"From our Sunday newspaper The Sunday Times. Times are estimated."

Original recipe yields 8 servings
OK

Nutritional

  • Serving Size: 1 (10062.7 g)
  • Calories 8788.8
  • Total Fat - 514.9 g
  • Saturated Fat - 149.9 g
  • Cholesterol - 1232.5 mg
  • Sodium - 50586 mg
  • Total Carbohydrate - 634.3 g
  • Dietary Fiber - 148.5 g
  • Sugars - 453.8 g
  • Protein - 388.1 g
  • Calcium - 2446.2 mg
  • Iron - 78 mg
  • Vitamin C - 165.2 mg
  • Thiamin - 11.3 mg

Step 1

Heat the oil in a large frying pan over high heat an add the pork and veal and cook, breaking up any lumps with a wooden spoon, for 5 minutes or until browned.

Step 2

Reserve 2 tablespoons of the pasta sauce and add the remaining pasta sauce and 250ml (1 cup) water to the pan and simmer for 15-20 minutes or until the liquid reduces and mixture is thick and then season and stir through the basil and now set aside to cool slightly.

Step 3

Meanwhile, use the large end of the pie maker cutter to cut 16 rounds from the lasagne sheets and then use a 6cm cutter to cut 8 rounds from the offcuts (see tip).

Step 4

Rinse the pasta rounds under warm water and ease 4 of the larger pasta rounds into the holes of the pie maker and place 1 tablespoonful of the pork and veal mixture in each hole and top with 1 teaspoon bechamel sauce and then place four of the smaller pasta rounds on top then continue layering with another tablespoonful of the pork and veal mixture and 1 teaspoon of the bechamel sauce.

Step 5

Sprinkle each lasagne with 2 teaspoons of the cheese and top with 4 of the remaining larger rounds of pasta.

Step 6

Turn on the pie maker and close and cook for 5 minutes.

Step 7

Top each lasagne with a little extra cheese and 1 teaspoon of the reserved pasta sauce and cook for 3 minutes or until golden on top.

Step 8

Transfer to a serving plate and repeat to make 8 individual lasagne and serve scattered with extra basil leaves.

Tips & Variations


  • Freeze any remaining pork and veal mixture for next time.
  • Remaining pasta offcuts can be used in soups or cooked in boiling water until tender and tossed with butter and parmesan.
  • You will need a 4 hole electric pie machine or you could possible use Texas muffin pans

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