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Pie Maker Mini Lasagne

Created by ImPat on May 18, 2020

375 grams lasagne sheets, fresh and you will need 5 to 6 sheets
80 ml bechamel sauce (1/2 cup)
35 grams mozzarella (3 cheese blend, grated plus extra to sprinkle specified (1/3 cup))
Fresh basil leaves, to serve

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.