As I grew older I learnt to use the bolognaise in other dishes, lasagne becoming another favourite meal of mine.
Over the years, in my different workplaces, I have seen lasagne to be a good seller on the menu though spaghetti bolognaise not so much so. Probably because for most it is a regular week day meal easily made at home.
So our menu at The Nook has developed a bit of an Italian theme recently and as lasagne is a good menu seller, and I love a good twist on classics, I was rather excited to come across a photo on Pinterest of Mini Lasagne Cups.
Ideal for the café menu, (and ideal to use up some filo pastry leftover from Moroccan night 😉) I put the cups on the specials board last week and yes, yet another successful meal!
Very easily made with filo pastry, basic white sauce, bolognaise, parmesan and a muffin tin.
Cook your bolognaise first and create a white sauce. When these are both made cut your filo into 5inch squares. I used 4 squares for each cup. Brush your first pastry square with olive oil or melted butter. Turn your next sheet 90° and lay on top. Brush with oil again and repeat for the next to sheets then lift and push down into your muffin tin. Repeat this until you have as many cups that you want.
|Filo Pastry Cups|
So I put about a dessert spoon full of white sauce in the base of each cup, followed by a spoon of bolognaise topped with some grated parmesan. Bolognaise again with white sauce on top, more parmesan and a little shake of oregano!
|Prepared mini lasagne cups|
Once prepared put the muffin tray in the oven on about 180° and cook for about 12-15 minutes until the filo is crispy.
|Mini lasagne cups just baked from the oven|
What a tasty lunch!
|Mini Lasagne Cups served with salad|
|Mini lasagne cups served on the specials board at The Nook On The Square, Dunchurch|
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