How to Cook Tasty Sophie's easy lasagne cups

Sophie's easy lasagne cups. Great recipe for Sophie's easy lasagne cups. A great way to use up the lasagne mixture that didn't fit in the main dish! This Easy Lasagna Cups Recipe is kid-approved and simple to make!

Farm friends and busy people everywhere, I made these for you! Let's dive into these Super Easy Mini Vegetable Lasagna Cups a little bit more. For one, they are vegetarian, and I kept them this way because I find prepping a meat sauce is what takes the most time in making traditional lasagna. you can cook Sophie's easy lasagne cups using 19 ingredients and 15 steps. Here is how you achieve it.

Ingredients of Sophie's easy lasagne cups

1. Prepare of Mince.
2. It's 450 grams of minced beef.
3. You need 1 can of chopped tomatoes.
4. Prepare 2 tbsp of tomato puree.
5. Prepare 3 tsp of garlic puree.
6. You need 1/2 cup of browned onions.
7. It's 1/4 cup of chopped, fried chorizo.
8. Prepare 2 tsp of Worcester sauce.
9. Prepare 1 tsp of paprika.
10. Prepare of White sauce.
11. You need 1 of stock cube.
12. It's 80 grams of butter.
13. You need 1 tbsp of flour.
14. You need 500 ml of milk.
15. It's 1/2 tsp of ground nutmeg.
16. Prepare 80 grams of mature grated cheese, such as cheddar..
17. You need of other parts.
18. It's 1 of spring roll wrapper per cup.
19. Prepare 60 grams of mature grated cheese, such as cheddar..

There's nothing about a good, hearty lasagne that doesn't scream comfort. the taste, the smells that fills the house, the gooey melted cheese. Well, we were absolutely delighted when the efforts of this recipe came together so deliciously. and it's fully keto-approved!! Full-fat love from the Easy Keto Kitchen xo Mini Lasagna Cups are the perfect appetizer addition to your parties, or even just a new easy way to put together lasagna for dinner! So delicious, and so much fun!

Sophie's easy lasagne cups step by step

1. Preheat the oven to 190°C..
2. Mix all the ingredients for the mince together and simmer on a low heat. If it looks too dry, add a small amount of water..
3. In a saucepan, cube your butter and melt it..
4. Crumble your stock cube into your flour..
5. Slowly mix in your flour mixture until you have a thick paste. Stop if it becomes too dry - it may help to take it off the heat..
6. Add about 100ml of your milk, and whisk until it's smooth. If the lumps don't completely disappear, don't worry, they will..
7. Repeat this with all your milk..
8. Add your nutmeg and cheese, and stir until the cheese has melted in. Remove from the heat..
9. Get a muffin tray. Add a little oil to each cup, making sure it's up the sides. You could also use cooking spray, or silicon muffin trays..
10. Take a spring roll wrapper and fold into quarters. Place it in the indent so the corners poke out. Gently push it until it is snuggly lining the cups of your muffin tray..
11. Place a spoonful of your meat mixture into the bottom of the tray..
12. Top it with a spoonful of your white sauce mixture..
13. Here you have 2 options - fold the corners of your wrappers in, over the top of your lasagne, or leave them open. I did both - see the picture I uploaded to help you decide..
14. Top with grated cheese and bake for approximately 30 minutes, or until the cheese starts to brown..
15. Enjoy!.

I know how much you guys have loved my lasagna recipes. Cook lasagna noodles according to package directions. I love a mini lasagna "pie". And now that there are a bunch of really great vegan cheese choices, this quick supper is a breeze. I made this the other night because my daughter wanted to make a full on cow cheese lasagna (she's vegetarian, but unfortunately addicted to dairy cheese), and since I didn't want it.