Name: Lasagna cups recipe by Shashwatee Swagatica at BetterButter
Prep time: 60 min
Cook time: 45 min
Total time: 105 min
Yield: 2
Ingredients: For lasagna sheets -; APF 2cups; Egg 2; Salt 1/2tsp; Water as required; For sauce-; Chicken mince 1/2cup; Onion 1 chopped; Garlic 4tbsp chopped; Capsicum 1 chopped; Tomato 4chopped; Tomato paste 1cup; Bayleaf 1; Oregano dry 1 tbsp; Basil dry 1tbsp; Paprika 1/2tsp; Black pepper 1/2tsp; salt as per taste; Sugar a pinch; Oil 2tsp; For cheese filling -; Cottage cheese 1/2cup grated; Mozerella cheese 1cup grated; Permesan cheese 1/3cup grated; Pepper powder 1 tsp; salt as per taste

Ingredients Serving: 2

For lasagna sheets -
APF 2cups
Egg 2
Salt 1/2tsp
Water as required
For sauce-
Chicken mince 1/2cup
Onion 1 chopped
Garlic 4tbsp chopped
Capsicum 1 chopped
Tomato 4chopped
Tomato paste 1cup
Bayleaf 1
Oregano dry 1 tbsp
Basil dry 1tbsp
Paprika 1/2tsp
Black pepper 1/2tsp
salt as per taste
Sugar a pinch
Oil 2tsp
For cheese filling -
Cottage cheese 1/2cup grated
Mozerella cheese 1cup grated
Permesan cheese 1/3cup grated
Pepper powder 1 tsp
salt as per taste

Instructions

For lasagna sheets-
Take all the ingredients in a mixing bowl and knead to a dough by adding 1-2tsp water if required.
The dough shouldn't be very stiff or soft.
keep in the refrigerator for 15-20mins.
Take out, knead for few mins and divide into two equal parts.
Roll each dough to a thin chapati. It should be thin that you can see your fingers other side.
Now cut strips of 3 " width and 8"length with the help of a scale.
Dust flour and keep the sheets at room temperature for 1hour.
For sauce- Heat oil in a pan. Add garlic, onion, capsicum and saute for 3-4mins.
Add chicken and cook further few mins till chicken changes color.
Add chopped tomato, tomato paste and all the remaining ingredients.
Reduce the heat to low and cook simmer for 20mins.
The longer it cooks the better it will taste. This will be very thick.
Take out the bayleaf.
For cheese filling-
Stir all the ingredients together except half of the Mozerella cheese.
For the pasta- Bring large pot of salted water to boil. Add 1tsp oil. Cook pasta sheets 2mins.
Take out, drain and keep on greased baking sheet until required.
For assembly -
Preheat oven at 180C. Grease the muffin tray.
Next cut pasta sheets into quarters(we require total 18 for 6cups) and press one of these pieces of pasta into the bottom of the muffin tray.
Line the edges of the muffin tins with 1 pasta sheet per cup. (If the sheets are too big then cut into two lengthwise or adjust according to muffin tray.)
Spoon about 1-2 tablespoon of sauce into the bottom of each cup. (Use round muffin tray for better result as the sheets will take the shape automatically)
Put one pasta piece into the bottom on top of the sauce.
Top pasta sheet with a generous tablespoon of cheese filling.
Now top these lasagna cups off with a 3rd piece of pasta, more sauce and the remaining mozzarella cheese.
Bake for 25-30 minutes or until everything is hot and bubbly. Serve hot.
Layered lasagna cups.
Pic.

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