How to make Mini Lasagna Muffins

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How to make Mini Lasagna Muffins | Cooking with Butters

Delicious layers of meat sauce, cheese and pasta to make mini, muffin sized lasagnas.

Makes 12


  • 500 grams / 1.1 pound minced beef
  • 500 grams / 1.1 pound favorite pasta sauce (I used Leggos Red Wine Bolognese)
  • Fresh Lasagna sheets OR 24 Wanton Wrappers (wonton wrappers are thinner but when cooked are crunchier)
  • Salt and pepper
  • 1 garlic clove, crushed
  • (optional) 2 tbsp red wine added to sauce
  • 300g / 10.5 oz Mozzarella cheese
  • 2 tbsp parmesan cheese
  • 250ml / 8.4 oz Crème Fraiche



Pre-heat oven to 190 °C / 375 °F

Spray muffin tray with cooking oil

Using a dollop of olive oil, gently sauté the garlic

Add the beef and brown, season with salt and pepper

Add pasta sauce and cook until thick

In a separate bowl mix crème fraiche and parmesan together

Start layering your mini lasagnas as follows:Press 1 wanton wrapper in the muffin tray and then press a second one over the top to fill the gaps OR cut fresh lasagna sheets into squares and press one on top on the other in the muffin tray

Add a dollop of crème fraiche mixture, followed by a little meat sauce, followed by a sprinkle of mozzarella cheese.

Repeat the layers again, finishing with the mozzarella cheese

Bake for 20 minutes or until brown around the edges. Remove from oven and let cool in muffin tray for 5 minutes. To remove use the blunt edge of a knife to loosen the edges, then pop each lasagna out of the muffin tin

Serve hot and enjoy!

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How to How to make THE BEST Potato Bake with Bacon

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How to make THE BEST Potato Bake with Bacon | Cooking with Butters



12 potatoes sliced

15-20 button mushrooms

4 spring onions

4 rashers bacon

2 ½ cups whipping cream

Packet dry French onion soup mix (40 g / 1.4 oz)

1 cup grated cheese

Salted chips / crisps



Wash then slice potatoes

Boil for 15 – 20 minutes or until al dente (cooked just enough to retain a somewhat firm texture)

Drain and put into large bowl and put aside

Slice 15 – 20 button mushrooms – remove stalks or leave – up to you

Slice spring onion

Chop bacon.

Fry bacon then add mushrooms and lastly spring onions.

Add bacon mix to potatoes and fold mixture in, careful not to break up the potatoes too much, then place into casserole dish

Mix cream and soup mix together and poor over potatoes in dish

Top with grated cheese and crushed salted chips / crisps

Place in pre-heated moderate over for 40 minutes.

Serve hot and enjoy!

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How to make THE BEST Bruschetta with Grilled Cacciatore

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How to make THE BEST Bruschetta with Grilled Cacciatore


2 large tomatoes
1-2 cloves garlic
6-8 basil leaves
Olive oil
Sourdough bread (or any crusty bread)
Cacciatore sausage
Red onion


Finely dice tomatoes and onion
Finely chop basil
Crush garlic
Mix ingredients into a bowl, add a drizzle of oil and salt to taste
Grill or fry cacciatore until slightly crispy. Place sausage on toast, top with diced mixture
Serve and eat!


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