LEKKA LASAGNE CUPS For the bolognaise:1 tbsp oil, of choice1 onion, finely chopped2 cloves garlic, crushed500g beef mince1 can chopped tomato3 tbsp Lazenby Worcestershire Sauce1 tsp mixed dried herbsSalt & pepper, to taste For the pasta: 12 lasagne pasta sheetsOlive oilFillings:1 tub ricotta cheese, 250 g1 - 1 cups grated mozzarella Fresh basil to serveRecipe:1. Pre-heat the oven to 180C and grease a 12-hole muffin tin well. For the bolognaise:1. Heat a large saucepan over a medium heat. Add the oil, onion and garlic and saut for 5 minutes until the onions are soft and translucent. 2. Add the beef mince with the herbs and seasoning. Cook on a medium-high heat until well browned. 3. Add the canned chopped tomatoes along with the Lazenby Worcerstershire sauce4. Bring the bolognaise to a gentle simmer, stirring occasionally, until you have a thick, rich sauce. About 20 minutes5. Season to taste.For the pasta:1. Bring a pot of salted water to the boil.2. Cook the lasagne sheets until al dent, 5-7 minutes. Drain & drizzle with olive oil.3. Cut each pasta sheet in half so you now have 24 squares. Assembly:1. Lay the first pasta square into each muffin cup. 2. Add two tablespoons of bolognaise. Top each with a tablespoon of ricotta as well as some grated mozzarella. 3. Repeat the process by adding another pasta square, bolognaise, ricotta & finish off with more grated cheese. 4. Bake the lasagne cups in the oven for 15-20 minutes or until golden and melted on top.5. Allow to cool for 5 minutes before serving.6. Garnish each lasagne cup with a fresh basil leaf and ENJOY!!