Dinner time at our house has become a bit of a challenge. H sometimes eats everything on his plate and the next day he’ll chuck what I thought was his favourite meal all over the floor (usually on the day our cleaner has come – drives me up the wall. And yes, I realise this is a massive #firstworldproblem!) Sometimes he goes to bed with a full tummy, other nights he won’t eat a scrap of dinner. So when I find a meal he loves (and happily eats more than once), I am STOKED and am often shouting about it on my insta – this is one of those times.
Lasagna cups – yes, I could just serve ‘normal’ lasagna but sometimes I like to mix it up for H and get him excited about a new meal. Lasagna is also a perfect meal to sneak in loads of hidden veges (even if he always manages to find the spinach and pick it out, “Yucky ‘pinach. Yucky!”)
Vege packed lasagna cups
Makes approximately 12 lasagna cups
What you’ll need…
for the mince
2 x tsp olive oil
1 x brown onion, finely diced
2 x cloves garlic, crushed
250g x beef mince
1 x carrot, grated
1 x zucchini, grated
2 x cups spinach, roughly chopped (you can use whatever veges you have on hand)
1 x tin chopped tomatoes
1 x tbsp tomato paste
2 x tsp mixed herbs
salt and pepper to taste
200ml water (optional)
for the cheese mix
250g x ricotta cheese
1 x egg
1 x pkt fresh lasagna sheets (I used Latina brand)
½ x cup parmesan, grated
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In a frypan, heat your oil then add the onion and garlic and sauté until soft. Add the mince and break up any lumps, cooking till brown. Add the carrot and zucchini and cook for a few minutes. Add the spinach, tinned tomatoes, tomato paste, herbs, salt and pepper and allow to simmer for around 30mins (longer is better but not essential). Add splashes of water if the mixture starts to dry out – usually only if you’re cooking your mixture for a long period of time.
Preheat your oven to 180o. In a small bowl, combine the ricotta and egg. Grease your muffin tins with spray oil if you’re not using silicon molds. Cut each lasagna sheet in half and gently press into muffin tins to form a cup. Place beef mixture in to the lasagna cup, top with a spoonful of ricotta mix and sprinkle with parmesan. You can trim the edges of the lasagna cups if you like, or just spritz with a little spray oil as they will go crispy in the oven.
Bake in moderate oven for around 15-25mins, depending on your oven – just until the cheese has melted and the lasagna sheets have crispened up.
Serve with a little side salad – delish!
These can also be frozen so make in bulk and keep some handy in freezer for those nights when you just can’t be bothered for you AND your kids!
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Let me know if you make this recipe and if your little person likes them too! Tag me on instagram @lifelovetravelfood if you do try them! Also, if you have any foodie requests, drop me an email firstname.lastname@example.org or leave me a comment below.
Love Dan xx