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
80minutes
Servings
4
Cook Time
80minutes
Ingredients
Instructions
  1. 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.
  2. Add the sauce to the minced meat, stir and simmer for another 10 minutes.
  3. We throw our leaves into boiling salted water and cook for 4 minutes, then take them out on a plate with a slotted spoon.
  4. 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
  5. Cut the cheese into slices into 12 pieces and put it in the center of each (you can use regular cheese)
  6. 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.
  7. We spread the finished lasagna, turning it over, on a plate with sauce (it stretches very well) and sprinkle with herbs. Enjoy your meal!
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