This recipe was a challenge! If you really wanted to make a budget lasagne you could buy some mince, a jar of pasta sauce, some lasagne leaves and whip up a quick cheese sauce. Or buy one from the supermarket. So, I had to come up with a way of making more with less. Whilst I LOVE The Mother Lode of Bolognese (in the Best of the Blogs Subscriber Bonus) I needed to create something that was just as delicious, used less ingredients and only used 500g of mince. And then find a way to make that mince go further! So here it is. We use the homemade ricotta from the 'Make Your Own' Subscriber Bonus instead of a white sauce for a very budget-friendly filling. - Bec.
Recipe Tester Feedback: "Delicious and family friendly! I'll be keeping a stash in the freezer for easy lunches, toddler snacks or a lazy dinner. The sauce is delicious and a keeper for us, even as a bolognese sauce." - Jenni
Junior Recipe Tester Feedback: "These are SO delicious! We need to have this for dinner EVERY day." - Sam, 7yo
No: Egg / Nuts
Contains: Gluten / Dairy
*Variations: Can be made without Gluten / Dairy
Preparation Time 1 hour
Cooking Time 25 minutes
Makes 24 individual lasagnes
Can be frozen
- onion - 1, peeled and roughly chopped
- garlic clove - 1, peeled
- carrot - 150g
- red wine - 70g, optional (see Budget Tip: Wine Time)
- tinned tomatoes - 400g, diced
- tomato paste - 30g
- vegetable stock - 30g, paste, made with half the recommended salt
- dried herbs of choice - 1 tsp (oregano, thyme and basil are good)
- beef mince - 500g
- lasagne sheets - 250g pack, dried (*can use GF)
- ricotta cheese - 200g, from the Make Your Own Subscriber Bonus
- cheddar cheese - 330g, grated
- Add onion (1), garlic clove (1) and carrot (150g) to the bowl. Chop Speed 5-6 / 2 seconds.
- Add red wine (70g) to the bowl. Program 6 minutes / 110C* / Reverse+Stirring Speed.
- Add tomatoes (400g), tomato paste (30g), stock paste (30g) and dried herbs (1 tsp).
- Put internal steaming basket in place and add mince (500g) to the basket.
- Program 10 minutes / 110C* / Reverse+Stirring Speed, measuring cap on.
- Use spatula to chop up mince a bit.
- Program 5 minutes / 110C* / Reverse+Stirring Speed, measuring cap on.
- Carefully tip mince into the sauce and combine Reverse+Speed 4 / 3-5 seconds (depending on how chunky you like your sauce).
- Boil a big saucepan of water.
- Add lasagne leaves (recommend maximum 4 at a time) to the water and use the chopstick to keep them moving around. Cook 3-5 minutes until they are flexible but not breaking apart. Transfer to the bowl of water once cooked. Repeat with any remaining lasagne leaves.
- Preheat oven to 180C.
- Prepare your muffin tins. We used silicon and they did not need greasing, but other varieties may.
- Lay a lasagne leaf on the cutting board and cut into pieces that will completely cover the base of the muffin tin. We cut our large lasagne leaves into 6 pieces, which was perfect.
- Press one of the pasta pieces into the base of the muffin tin. It should cover the base.
- Spoon a tablespoon of mince on top of the pasta. Top with a teaspoon of ricotta (can flatten with your fingers first if you like).
- Add another layer of pasta, followed by another spoonful of mince, and top with grated cheese.
- Repeat until all the mince mixture has been used up.
- Transfer muffin tray to the oven and bake for 20-25 minutes, or until golden.
*If your machine does not go above 100C, set to Steaming Temperature which is usually between 110-115C. Please refer to your user manual for correct information for the appropriate setting for your machine.