Mushroom and Pork lasagna cups

Name: Mushroom and Pork lasagna cups
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Cuisine: European, Mediterranean, Italian
Ingredients: * 12 portabellini or white button mushrooms; * 1 onion finely diced; * 2 cloves garlic, minced; * 250 g pork mince roughly chopped or beef mince; * 1 carrot grated; 1 tbsp Italian seasoning; 1/2 tbsp smoked paprika; * 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, plus a little extra for topping; * 12 lasagne sheets

14 steps

Prep:10minCook:50min

While traditional lasagna is delicious, every now and again it’s fun, and interesting to try new dishes and play around in the kitchen. Whether you are looking for lunchbox inspiration or a light dinner recipe, these mushroom and pork lasagna cups will do the trick. It also works well with beef mince!

Updated at: Wed, 20 Mar 2024 15:52:58 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories509.9 kcal (25%)

Total Fat26.5 g (38%)

Carbs48.5 g (19%)

Sugars10.8 g (12%)

Protein22.6 g (45%)

Sodium456.5 mg (23%)

Fiber3.9 g (14%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

12portabellini mushrooms

250gpork mince

roughly chopped or beef mince

1carrot

grated

1 Tbspitalian seasoning

½ Tbspsmoked paprika

350mltomato purée

extra virgin olive oil

salt

pepper

to taste

4 Tbspbutter

4 Tbspflour

500mlmilk

½ cupcheddar cheese

grated

salt

to taste

½ cupmozzarella cheese

grated, plus a little extra for topping

12lasagne sheets

Instructions

For the mushrooms

Step 1

Using a food processor, pulse the mushrooms until they are finely chopped.

portabellini mushrooms12

Step 2

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

Step 3

In the same large frying pan, add a fresh drizzle of olive oil. Cook the onion until soft and fragrant. Add the garlic and cook for a minute,.

onion1

carrot1

extra virgin olive oil

Step 4

Add the pork mince, Italian seasoning, smoked paprika, black pepper, and cook until golden brown around the edges. Add the carrots and cook until tender.

pork mince250g

carrot1

italian seasoning1 Tbsp

salt

pepper

Step 5

Add the 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.

tomato purée350ml

portabellini mushrooms12

For the béchamel

Step 6

In a large pan, melt the butter. Once melted, add the flour and whisk over medium heat until the mixture smells like biscuits.

butter4 Tbsp

flour4 Tbsp

Step 7

Pour in the milk in a very slow stream whisking constantly. Whisk until all the milk has been fully incorporated.

milk500ml

Step 8

Bring mixture to a simmer and cook until thick. Season well with salt and pepper. Remove béchamel from the heat and stir in the grated cheese.

salt

pepper

cheddar cheese½ cup

mozzarella cheese½ cup

For the lasagna

Step 9

In a large pot of boiling salted water, boil the lasagne sheets according to package instructions. While that’s cooking preheat oven/air fryer to 180 degrees.

lasagne sheets12

Step 10

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.

Step 11

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.

Step 12

Alternate layers of cheesy béchamel and mushroom/pork mixture until the cups are full.

Step 13

Top with a little mozzarella. Bake for 20-25 minutes until the lasagne cups are bubbling and golden brown.

mozzarella cheese½ cup

Step 14

Allow to cool slightly before removing from cups and eating right away or packing into lunchboxes. If you are serving your lasagna cups for dinner, you can serve them with a green salad.