Lasagne cupcakes

Surely anything ending in the word cupcake goes down well with kids....Well these little numbers are no exception. Lasagne baked in a large tray can be messy when you're dishing up and for little kids, when it's spread across a plate in what looks to them as a big pile of mush - it can just be an excuse not to eat it.  I avoid the problem here and bake individual lasagnes in large mexican size cupcake tins.  They stay neat and upright and are easy to serve.  And don't they look just too cute?!

I used to do this type of thing a lot when my girls where much smaller and wanted something that was clearly defined as theirs but I realise they still have those same issues now so why not keep doing it? I use my basic bolognase recipe and make a simple white sauce, layer the partly boiled pasta sheets and voila!  Super simple and mess free (hopefully!) and something else to make with that delicious  bolognase sauce.

Now that school is back (in the States at least) it is a good idea to make up a batch of these to freeze for those nights of chaos that usually ensue in the first few weeks of school.  

makes 6 mexican size serves

Ingredients:
1 1/2 cups bolognase meat sauce (recipe see http://whatsfordinner-mum.blogspot.com/2012/07/spaghetti-bolognese.html)
lasagne sheets  x 8
mozzarella

White sauce:
2 tblspn butter
2 tblspn all purpose flour
1 - 1 1/2 cups milk
2/3 cup cheese (your preference: I use a mix of white cheddar and parmesan)
salt and pepper, to taste
1 shake nutmeg
1 tblspn cream cheese (optional)

Heat the butter in a small saucepan, when melted, add flour and mix to a paste.  Add milk gradually continuing to mix so it remains smooth.  Once you have added at least half the milk, start alternating between adding milk and cheese until you reach the desired consistency... smooth and thick.  Add nutmeg and salt and pepper to taste.  Lately I have added a touch of cream cheese to tone down the strong cheddar cheese I'm using, but this is optional.

Method:

• Fill and boil the kettle to soak pasta sheets in
• Pre-heat oven to 350'F (180'C)
• Using a large dish, soak your pasta sheets in hot water until slightly softened.  Approx 4-5 mins
• Spray a large mexican muffin tray with oil
• Trim your pasta sheets by cutting about half an inch off down the length of each one.  Then cut the remainder into three pieces so it will line the inside a muffin case and come up the sides a little.  That helps to keep the meat sauce contained when cooking and acts as a cup.

• Then add a tablespoon or two of meat sauce.  
• Add another square of pasta sheet, followed by meat sauce, then a layer of white sauce.  
• Add another pasta sheet, followed by meat sauce and then another pasta sheet
• For the top layer, add meat sauce (or even a basic tomato & basil pasta sauce/passata here) followed by white sauce and then sprinkle with mozzarella cheese

• Bake in the oven until golden brown, approx 22-25mins
• Allow to cool slightly in the tray.  With a knife, slide it around the edges to help dislodge the cup and then remove gently and plate
• Serve with a side of vegetables or salad

• To freeze:  allow the lasagnes to cool completely in the muffin tray. Slide a knife around the edges to ensure they can be removed eventually. Transfer the whole tray to the fridge to cool right down and then to the freezer. Freeze uncovered for 2-3 hrs then remove from the muffin tray and place them in a plastic container.  Freeze fully. 
• To defrost and serve:  Defrost to room temperature in the fridge overnight and then reheat in a medium oven in the muffin tray again.