July Recipe a Week Challenge: Week 3

Lasagne Cups - too delicious!

 

This challenge seems to be flying past. I can't believe we're half way through the July Recipe a Week Challenge. I was excited for the Lsagne Cups challenge. I think I picked this recipe and then created the entire week around it!
I was very tempted by the Fried Gnocchi dish as it sounded so good. When I read the recipe I realised how easy it would be. MrB decided it wasn't enough of a challenge and demanded the Lasagne Cups. I must admit, he was right, this was the best choice and so yummy!

If you want the original recipe with beef lasagne, please go to Alida's Simply Delicious page and view it here Alternatively, scroll down for our Chicken Lasagne Cups.

 



Chicken Lasagne Cups
This recipe makes 6 cups using ramekins. You can use muffin tins too.

Pasta
12 lasagna sheets, cooked until just softened
Mince Filling
400g Chicken Mince (if you can't find chicken mince, buy chicken sausage and squeeze the filling out of the casing)
1 onion, chopped fine
1 red pepper , chopped fine
1 clove of garlic, chopped fine
400ml tomato pasta sauce (I used the tomato and chilli one. You can make your own sauce but I ust had no time)
1tsp mixed dried herbs
salt and pepper to taste
White Sauce
1 cup creme fraiche
(The recipe calls for 1/2 cup mascarpone but I left this out)
juice of half a lemon
1/2 cup grated cheese (the recipe calls for pecorino but I used cheddar cheese)
salt and pepper to taste
Grated Mozarella for topping

Pre-heat the oven to 180. Grease and line (with baking paper) either a 6 giant muffin tray or 6 white ramekins (I bought mine at MrPrice Home for cheap!)
While chopping my veggies, I had a pot on the boil to cook the lasagna sheets.

Fry the chopped onion and peppers along with the garlic in a little bit of oil. Add the chicken mince and fry for a few minutes. Add the tomato sauce, mixed herbs and seasoning and allow to cook for about 10 minutes.

Make the white sauce by combining the creme fraiche, lemon juice and cheese. Mix well.

Once everything is cooked and ready to go, begin assembling your lasagne.
Press two lasagne sheets into the prepared muffin tray or ramekin. I actually placed the sheets on top of each other in a cross shape and then pressed them in.
I spooned a little bit of white sauce in and then topped with a few spoonfuls of the chicken mince, followed by a bit of the white sauce on top.
Top with the grated mozzarella and place in the pre-heated oven.
BAke for 15 - 20 minutes until the cheese is golden and bubbling. The exposed pasta will go crispy but this is delicious. MrB wants to make pasta "chips" based on how good this was.

Serve with salad.