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Annabel Karmel
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Lunchbox Lasagne Bites

Cook up a batch of Bolognese sauce and serve with spaghetti and then any leftovers can be transformed into my Mini Lasagne Bites to liven up lunchboxes.

Prep Time: 30 minutes
Cook Time: 45 minutes
Makes: 8 lasagne bites
Suitable for Freezing
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
Method
  1. 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……Ingredients: 2 tbsp. sunflower oil, 1 onion (finely chopped), ½ carrot (peeled and finely diced), 150g minced beef, 1 garlic clove (crushed), 1 x 400g tin chopped tomatoes, 2 tbsp. fresh basil (chopped).
  2. Preheat the oven to 180C Fan. Grease 8 deep muffin holes in a muffin tin.
  3. 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……Ingredients: 4 sheets of fresh lasagnes, 1 egg (beaten), 40g Cheddar cheese (grated).
  4. Bake for 18 to 20 minutes until crispy and set.

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