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Mushroom & Pork Lasagne Cups Recipe

This Mushroom & Pork Lasagne Cups Recipe will serve you well for any dinner party – or little lunchbox treat.

This recipe serves 6 / makes 6 lasagne cups.

Ingredients

  • 250 g Portabellini or white button mushrooms
  • 1 onion, finely diced
  • 2 cloves garlic, minced
  • 250  pork mince
  • 1 carrot, grated
  • 350 ml tomato purée
  • Extra virgin olive oil
  • Salt and pepper, to taste
  • 4 Tbsp butter
  • 4 Tbsp flour
  • 500 ml milk
  • ½ cup cheddar cheese, grated
  • Salt, to taste
  • ½ cup mozzarella cheese, grated
  • 12 lasagne sheets

Method

  1. Preheat oven to 180˚C.
  2. Using a food processor, pulse the mushrooms until they are finely chopped.
  3. In a large frying pan, sauté the mushrooms with a little drizzle of olive oil until they have sweated off most of their water (about 10 – 15 min). Set mushrooms aside.
  4. In the same pan, add a fresh drizzle of olive oil.
  5. Cook the onion until very soft and fragrant. Add the garlic and cook for a minute.
  6. Add the pork mince and cook until golden brown around the edges.
  7. Add the carrots and cook until tender.
  8. Add the cooked mushrooms and tomato purée.
  9. Bring to a simmer and cook for 20 min until the sauce has reduced and thickened.
  10. Remove from the heat and set aside.

For the béchamel:

  1. Melt the butter in a large pan.
  2. Once melted, add the flour and whisk over medium heat until the mixture smells like biscuits.
  3. Pour in the milk in a very slow stream, whisking constantly.
  4. Whisk until all the milk has been fully incorporated.
  5. Bring mixture to a simmer and cook until thick. Season well with salt.
  6. Remove béchamel from the heat and stir in the grated cheese.
  7. In a large pot of boiling salted water, boil the lasagne sheets according to package instructions.
  8. Once al dente, remove from water and lay the sheets out individually on a clean kitchen surface.

To construct the cups:

  1. Brush a muffin tin with a little olive oil.
  2. Place two cooked lasagne sheets across each other in each muffin cup.
  3. Trim off most of the excess while leaving some to get crispy in the oven.
  4. Alternate layers of cheesy béchamel and mushroom mixture until the cups are full.Top with a little mozzarella.
  5. Bake for 20 – 25 minutes until the lasagne cups are bubbling and golden brown.
  6. Allow to cool slightly before removing from tray and eating right away or packing into your lunchbox.

Mushroom & Pork Lasagne Cups Recipe Notes

This Mushroom & Pork Lasagne Cups recipe is courtesy of the South African Mushroom Farmers’ Association (SAMFA), a group of farmers who grow and love mushrooms.

They share their passion by promoting all varieties of mushrooms, creating unique recipes that showcase the many flavour profiles of mushrooms, and engaging in charity campaigns that make the world a better place.

Why mushrooms?

These powerful little foods are packed with nutrients and fibres, have very few calories, and are an excellent source of plant protein. If spiced right, they even make a great meat replacement!

You can check out SAMFA’s social media pages on Facebook, Instagram, and Twitter for all their latest updates.

We’ve shared dozens of SAMFA recipes, which you can access in our full Recipes Archive. You may just find your next delicious meal there!

Disclaimer: This is a sponsored recipe that also contains some independent affiliate links. Affiliate relationships allow us to earn a small commission on sales if you click over from our site. This does not affect the purchasing price. Affiliates help us to finance I Love Foodies. We appreciate your love and support.

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