Last week end I was food shopping and came across fresh lasagna pasta sheets. I though that could fit my lunch box ideas, maybe in mini pouches, or canelloni…

Tonight I prepared a simple mince/onion/tomato filling, and tried to make pouches with the sheets, and cylinders. Epic fail… The pasta sheet although fresh was no flexible enough, and did not seal even with some liquid.

So I decided to make mini cups in muffin moulds and to shape the lasagna in there.  Traditionally, we do not put white sauce in lasagna, and it is far healthier this way, so I opted for no sauce.


fresh lasagna pasta sheet  (otherwise they will brake!)
1 onion
1 clove of garlic
a drizzle of olive oil
salt and pepper to taste
grated cheese
1 pack of passata (plain tomato sauce)

Frying pan, muffin moulds (I use silicone ones), oven.

How to proceed:

Cut the onion in small pieces, and fry in the pan with olive oil. When softened, add the garlic and mix until fragrant.
Add the mince on medium heat and cook until all pink has gone from the meat.
Add the packet of passata, reduce the heat to low, and simmer for at least 15-20 minutes Adjust the seasoning with salt and pepper
Cut the pasta sheet in two, and lay them in cups in the muffin mold
add two spoonfuls of meat mixture into each cup
Cut sheets of pasta in four and ad on top of the mixture.
Add another spoonful of mixture and add grated cheese (I used a mix of cheddar and mozzarella)

Uncooked lasagna cups, this recipe made 12.

Cook in preheated oven, at 180ºC for 20 minutes.

Just out of the oven, they will be perfect for tomorrow!