Ingredients

• Olive oil1 tbsp
• Onions1 medium, finely diced
• Carrots1 medium, finely grated
• Mushrooms2 pcs, finely diced
• Chicken500 g
• Ricotta cheese1 tub (250g)
• Milk1/4 cup
• Cheese3/4 cup, grated
• Tomato sauce1 jar (500g)
• Lasagna sheets3 dried

Steps

1. 1. Preheat oven to 200°C (180°C fan-forced). Line a 12-cup muffin tin with baking paper and set aside.
2. 2. In a frying pan, heat the olive oil over medium heat and fry the onions, carrots and mushrooms until the onions are translucent.
3. 3. Add mince and break up with a fork, fry until cooked and then pour over pasta sauce, turn down to simmer and cook for 15-20 minutes.
4. 4. In a mixing bowl whisk together the ricotta and milk and set aside.
5. 5. Break up lasagne sheets to fit the tin.
6. 6. Spoon the chicken mince into the bottom of each tin, then dollop with the ricotta/milk mixture and cover with lasagne sheet.
7. 7. Repeat until the last layer is mince mixture, spoon over ricotta/milk then garnish with tasty cheese.
8. 8. Bake for 20-25 minutes or until cheese is browned and pasta is soft.