Mini Grana Padano Pancake Lasagne Muffin Cups
Print recipe
| Serves | 12 |
| Prep time | 30 minutes |
| Cook time | 55 minutes |
| Total time | 1 hours, 25 minutes |
| Allergy | Milk, Wheat |
| Meal type | Lunch, Main Dish, Snack, Starter |
| Misc | Child Friendly, Freezable, Pre-preparable, Serve Hot |
| Occasion | Casual Party, Christmas, Easter, Thanksgiving |
| Region | Italian |
| By author | Karen Burns-Booth |
These clever little bakes are actually mini lasagne cups baked in a muffin tin and are perfect for a light lunch, family supper or even a picnic.
Ingredients
- 4 large crepe style pancakes, cut into 36 x 1” (2.5cm) rounds
- 1 carrot, peeled and diced
- 1 red pepper, trimmed and diced
- 125g smoked pancetta
- 1 tablespoon olive oil
- 125g grated Grana Padano cheese
- 225g ready-made tomato sauce/pasta sauce
- 4 tablespoons Béchamel sauce
- 60g grated Grana Padano cheese
Note
These clever little bakes are actually mini lasagne cups baked in a muffin tin and are perfect for a light lunch, family supper or even a picnic.
Directions
| Step 1 | Line a 12 x hole muffin tray with baking paper. Pre-heat oven to 200C/180C Fan/Gas 6. |
| Step 2 | Place the carrot, pepper and pancetta in an roasting tin and add the olive oil; bake for 20 t0 25 minutes until they are soft and cooked. Add the cooked vegetables to the tomato sauce and mix well. |
| Step 3 | Place a pancake round each paper lined muffin try, and layer each lasagne cup with the vegetable, pancetta and tomato sauce mixture, grated and Grana Padano cheese ending with a pancake round. |
| Step 4 | Spoon the Béchamel sauce over the top and scatter the remaining Grana Padano cheese over each lasagne cup. |
| Step 5 | Bake in the pre-heated oven for 25 to 30 minutes until the sauce is bubbling and the Grana Padano cheese has melted and is golden brown. |
| Step 6 | Allow to cool slightly before easing them out of the muffin tin, discarding the baking paper and serving them with salad. |
