Ingredients
1 tbsp olive oil
1 onion
finely diced
1 carrot
finely grated
2 large field mushrooms
finely diced
500g free range chicken mince
1 tbsp pasta sauce
(500g)
1 ricotta
(250g)
¼ cup milk
(60ml)
3 lasagne sheets
dried
¾ cup tasty cheese
grated
Equipment
- 1 12-cup muffin tin
- 1 baking paper
- 1 frying pan
- 1 fork
- 1 mixing bowl
- 1 whisk
Instructions
- Preheat oven to 200°C (180°C fan-forced). Line a 12-cup muffin tin with baking paper and set aside.
- In a frying pan, heat the olive oil over medium heat and fry the onions, carrots and mushrooms until the onions are translucent.
- Add mince and break up with a fork, fry until cooked and then pour over pasta sauce, turn down to simmer and cook for 15-20 minutes.
- In a mixing bowl whisk together the ricotta and milk and set aside.
- Break up lasagne sheets to fit the tin.
- Spoon the chicken mince into the bottom of each tin, then dollop with the ricotta/milk mixture and cover with lasagne sheet.
- Repeat until the last layer is mince mixture, spoon over ricotta/milk then garnish with tasty cheese.
- Bake for 20-25 minutes or until cheese is browned and pasta is soft.
Notes
Tip
Chicken mince is sticky so you will need a fork to break it into fine lumps or else you’ll end up with big chunks.
Tip
Mixing ricotta and milk is totally my cheat’s bechamel sauce.
