March 30, 2026

Mini Veggie Lasagne Cups

Serves:

Cooking Time:

< 30 min

Ingredients:

12 lasagne sheets
15 ml butter
15 ml olive oil
1 onion, diced
1 garlic clove, minced
300 g spinach
125 ml LANCEWOOD Sauce Delight® Mushroom Sauce

To assemble:
150 g LANCEWOOD® Medium Fat Spring Onion & Chives Cream Cheese
100 g LANCEWOOD® Grated Pizza Mix

Method

Pre-cook the lasagne sheets in salted water and cut into squares to fit into a muffin tin. Use a cookie cutter to cut out 12 circles of pasta.
Heat the butter and oil. Add the onions and sauté until translucent. Add the minced garlic and cook for a further minute.
Add the spinach and cook until wilted. Drain and add the mushroom sauce.

To assemble:

Grease the muffin tin and line with the pasta squares. Add a layer of filling, followed by a circle of pasta, a layer of cream cheese and then another layer of filling.
Top with the grated cheese and bake for 10 – 12 minutes at 200°C.
Enjoy in your next lunchbox or as a filling snack.