These bite-sized versions of everyone’s favourite are the perfect twist for your Easter dinner.
Ingredients
150g minced beef
2 tsp sunflower oil
1 onion, finely chopped
½ carrot, peeled and finely diced
1 clove garlic, crushed
1 x 400g tin chopped tomatoes
2 tbsp fresh basil, chopped
40g Cheddar cheese, grated
1 egg, beaten
4 sheets of fresh lasagne
16 strings of chives
16 peas, cooked (for the eyes)
8 carrot slices, cooked (for the nose)
2 tsp sunflower oil
1 onion, finely chopped
½ carrot, peeled and finely diced
1 clove garlic, crushed
1 x 400g tin chopped tomatoes
2 tbsp fresh basil, chopped
40g Cheddar cheese, grated
1 egg, beaten
4 sheets of fresh lasagne
16 strings of chives
16 peas, cooked (for the eyes)
8 carrot slices, cooked (for the nose)
Method
- Heat the oil in a saucepan. Add the onion and carrot and fry for 2 to 3 minutes. Add the minced beef and brown over the heat. Add the garlic and fry for 30 seconds.
- Add the tomatoes, cover and simmer for 20 minutes. Stir in the basil. Leave to cool for 15 minutes.
- Preheat the oven to 180C. Grease 8 deep muffin holes in a muffin tin.
- Slice the lasagne sheets in half to make 8 squares. Soak in boiling water for 2 minutes. Push the lasagne into the holes to make cups. Add the egg and half of the cheese to the mince. Spoon into the lasagne cases and top with the remaining cheese.
- Bake for 18 to 20 minutes until crispy and set.
- Once they are out, add the peas as the eyes of the bunnies, carrots for noses and chives for the whiskers.
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