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Mini lasagna cups
Mini lasagna cups

Mini lasagna cups

Preparation 20 min
Cooking time 45 min
Servings 18 mini lasagna


  • 454 g (1 lb) ground beef
  • 1 finely chopped onion
  • 30 ml (2 tbsp) butter
  • 250 ml (1 cup) chicken broth
  • 750 ml (3 cups [or 1 can of 796 ml]) crushed tomatoes
  • 1 bay leaf
  • 12 sheets of fresh lasagna, cut into thirds
  • 375 ml (1 1/2 cups) grated L'Hercule de Charlevoix cheese (or other firm cheese)
  • Salt and pepper


  1. Preheat the oven to 200 °C (400 °F).
  2. In a large skillet, heat the butter over medium heat and brown the onion and beef for about 5 minutes.
  3. Add the broth, tomatoes and bay leaf. Bring to a boil and simmer over medium heat for 30 minutes.
  4. During this time, oil 18 muffin cups.
  5. Place the lasagna in a colander and pour boiling water over the pasta to soften them. Rinse with cold water and drain well.
  6. In the bottom of each pan, layer two pieces of lasagna sheets. Pour 60 ml (1/4 cup) of the meat sauce into each pan.
  7. Sprinkle with cheese and bake in the center of the oven for 10 minutes.
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