Ingredients

• Ground beef150 g
• Sunflower oil2 tsp
• Onions1 pc, finely chopped
• Carrots1/2 pc, peeled and finely diced
• Garlic1 clove, crushed
• Tomatoes1 x 400g tin
• Basil2 tbs, fresh chopped
• Cheddar cheese40 g
• Egg1, beaten
• Lasagna sheets4

Steps

1. 1. Heat the oil in a saucepan. Add the onion and carrot and fry for 2 to 3 minutes. Add the minced beef and brown over the heat. Add the garlic and fry for 30 seconds. Add the tomatoes, cover and simmer for 20 minutes. Stir in the basil. Leave to cool for 15 minutes.
2. 2. Preheat the oven to 180°C fan-forced. Grease 8 deep muffin holes in a muffin tin.
3. 3. Slice the lasagne sheets in half to make 8 squares. Soak in boiling water for 2 minutes. Push the sheets into the muffin holes to make cups. Add the egg and half of the cheese to the mince. Spoon into the lasagne cases and top with the remaining cheese.
4. 4. Bake for 18-20 minutes until crispy and set.