Lunchbox Mushroom & Pork Lasagne Cups
A treat for any kids lunchbox. Enjoy these pork lasagne cups.
Ingredients
For the mushrooms
- 12 xl 250g portabellini or white button mushrooms
For the lasagne
- 1 g onion finely diced
- 2 cloves garlic minced
- 250 g pork mince roughly chopped
- 1 carrot grated
- 350 ml tomato purée
- extra virgin olive oil
- salt and pepper to taste
- 4 tbsp butter
- 4 tbsp flour
- 500 ml milk
- ½ cup cheddar cheese grated
- salt to taste
- ½ cup mozzarella cheese grated
- 12 lasagne sheets
Instructions
- Preheat oven to 180˚C.
For the mushrooms
- Using a food processor, pulse the mushrooms until they are finely chopped.
- In a large pan sauté the mushrooms with a little drizzle of olive oil until they have sweated off most of their water, about 10 to 15 min. Set mushrooms aside.
For the filling
- In the same large frying pan add a fresh drizzle of olive oil. Cook the onion until very soft and fragrant. Add the garlic and cook for a minute.
- Add the pork mince and cook until golden brown around the edges. Add the carrots and cook until tender.
- Add this cooked mushrooms and tomato purée. Bring to a simmer and cook for 20 min until the sauce has reduced and thickened.
- Remove from the heat and set aside.
For the bechamel
- In a large pan melt the butter. Once melted add the flour and whisk over medium heat until the mixture smells like biscuits.
- Pour in the milk in a very slow stream whisking constantly. Whisk until all the milk has been fully incorporated.
- Bring mixture to a simmer and cook until thick. Season well with salt. Remove béchamel from the heat and stir in the grated cheese.
For the lasagne
- In a large pot of boiling salted water, boil the lasagne sheets according to package instructions. Once al dente, remove from water and lay the sheets out individually on a clean kitchen surface.
- To construct the cups brush a muffin tin with a little olive oil. Place two cooked lasagne sheets across each other in each muffin cup. Trim off most of the excess while leaving some to get crispy in the oven.
- Alternate layers of cheesy béchamel and mushroom mixture until the cups are full. Top with a little mozzarella.
- Bake for 20-25 minutes until the lasagne cups are bubbling and golden brown.
Serving
- Allow to cool slightly before removing from cups and eating right away or packing into lunchboxes.