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Lasagna Cupcake

Spicy mutton mince mixture stuffed into lasagne sheets and baked This recipe is from FoodFood TV channel

New Update
Main Ingredients Lasagne Sheets, Mutton
Cuisine Italian
Course Main Course Mutton
Prep Time 16-20 minutes
Cook time 1-1.30 hour
Serve
Taste Mild
Level of Cooking Moderate
Others Non Veg
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Ingredients list for Lasagna Cupcake

  • 6 Lasagne Sheets boiled and oiled
  • 2-3+ to gr tablespoon Mutton
  • 2 tablespoon Garlic chopped
  • 2 medium Onion chopped
  • 250 grams Mutton minced
  • 1½ cups + Tomato puree
  • 1 tsp + to Black pepper powder
  • 1 tsp + to Mixed herbs
  • to taste salt
  • as required Mozzarella cheese Grated
  • as required Parmesan cheese powder

Method

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  1. Preheat the oven to 220° C.
  2. Heat 2-3 tbsps olive oil in a non-stick pan, add garlic and sautetill light golden. Add onions and saute for 3 minutes or till light golden.
  3. Add minced mutton and saute till it become light in colour and is nearly done.
  4. Add 1½ cups tomato puree and mix well. Add 1 tsp black pepper powder, 1 tsp mixed herbs and salt and mix well. Cook till the mince is completely cooked and the mixture is dry.
  5. Add 1½ cups tomato puree and mix well. Add 1 tsp black pepper powder, 1 tsp mixed herbs and salt and mix well. Cook till the mince is completely cooked and the mixture is dry.
  6. Put 1 lasagna sheet in each mould and shape it like a cup.
  7. Add 2 tbsps mozzarella cheese and 3 tbsps parmesan cheese to the minced mutton and mix well. Put generous amount of mutton mixture into the lasagne cups. Fold the open ends of the sheets over the filling and tuck them in.
  8. Keep the mould in a baking tray and place the tray in the preheated oven and bake for 18 minutes.
  9. Remove the cupcakes from the moulds and arrange them on a serving plate. Sprinkle mozzarella cheese and parmesan cheese powder over them and serve hot.

Nutrition Info

Calories 1583
Carbohydrates 135.8
Protein 72.7
Fat 83.2
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