Mini Lasagne Cups

I made these when I was almost out of things in the cupboard - but they were delish!

You will need:

Fresh or dried lasagne sheets (I used dried and soaked them in hot water to make them pliable)

For the meat sauce - see my throw together bolognese recipe - or simply use a store bought one.

For the bechamel sauce you will need;

3 tbps butter

1/3 c plain flour

3 c milk

1 small clove garlic

Really simple, melt butter over medium - high heat, when foamy add flour and whisk to combine, add garlic, cook until bubbling and remove from the heat. Add milk in batches - stirring until smooth, return to heat and cook until thickened to desired consistency.

Grease cupcake/muffin pan, take lasagne sheets and use a cookie cutter to cut into round layers. 

Layer lasagne sheets, meat sauce and bechamel sauce in muffin tin, repeat until full (3 layers for me) and then top with bechamel sauce and cheese - bake in oven for approx 30 minutes at 180c.

Remove and let sit in the pan for 3-5 minutes. 

Remove with spoon and serve hot.