Lunchbox Mushroom & Pork Lasagne Cups

A treat for any kids lunchbox. Enjoy these pork lasagne cups.
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Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Course Culinary Collection, Kids
Cuisine Kids, South African
Servings 6 cups


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


  • 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.


  • Allow to cool slightly before removing from cups and eating right away or packing into lunchboxes.
Keyword kids