Mini Lasagna Recipe
I think everyone knows such a dish as lasagna. There are many recipes and variations. I offer my own version of lasagna, immediately portioned and very tasty. And since standard sheets turn out to be voluminous, my mini-lasagna is prepared from beshbarmak sheets.
Servings 4
Cook Time 80 minutes
Ingredients
- 400 gram Chicken fillet
- 1 piece Onion
- 3 tablespoons Tomato sauce
- 42 pieces Pasta for beshbarmak
- 2 pieces Processed cheese
- 1 piece Chicken egg
- Salt to taste
- Vegetable oil to taste
Instructions
- Cut the onion into half rings and send it along with the minced meat to a frying pan over medium heat, add salt, fry for 10 minutes.
- Add the sauce to the minced meat, stir and simmer for another 10 minutes.
- We throw our leaves into boiling salted water and cook for 4 minutes, then take them out on a plate with a slotted spoon.
- Grease the cupcake mold with vegetable oil, put 2 sheets in each criss-cross on the bottom, then a spoonful of minced meat, then half a sheet on top and minced meat again, lightly press with a spoon
- Cut the cheese into slices into 12 pieces and put it in the center of each (you can use regular cheese)
- From above, we cover each lasagna with the remaining sheets, I divided each in half and overlap, lubricate the egg on top and send it to the oven at 200 degrees for 20 minutes.
- We spread the finished lasagna, turning it over, on a plate with sauce (it stretches very well) and sprinkle with herbs. Enjoy your meal!