Lasagne single serves with lamb mince

• Ingredients 
• 
  
• 12 oz of Lamb mince
• ¼ tsp salt, 
• ¼ tsp pepper
• 1 tbs of powder chicken stock 
• 1 cup chopped onion
• ½ cup chopped mushrooms
• 14.5 oz can crushed tomatoes, 
• 1tbs of  tomato paste
• 2 cloves garlic, minced
• 3 tsp dried oregano, divided
• 1 ½ cups part skim ricotta cheese
• 24 small square lasagna fresh 
• 1 1/2 cups shredded mozzarella or tasty cheese

Directions :

Preheat oven to 375ºF. Heat a large skillet over medium heat. Add the minced Lamb onions, mushrooms, salt, and pepper. Crumble the meat and saute the mixture for about 10 minutes, or until the mince is cooked through. Add the garlic and stir constantly for 30 seconds.

Add the crushed tomatoes and and tomato paste and  2 tsp of oregano and stock.  Bring the pan to a gentle boil. Reduce the heat to low and simmer for 10 minutes. Remove from heat and set aside.

In a large bowl, combine the ricotta, a pinch of salt and pepper, the remaining teaspoon of oregano, and the basil. Stir to mix well. Set aside.

Coat a 12-cup muffin tin with nonstick cooking spray. Or add some of the broth if the cooked mince. Make a cut halfway of the fresh lasagna pastry and Place  into each of the 12 cups, pressing firmly in the bottom of the cup and up the sides.

Using half of the meat  mixture and  divide it among the 12 muffin cups. Next, using half of the mince tomato sauce, spoon it evenly over each of the cups. Sprinkle with 2 tsp of mozzarella.

Gently press another lasagne  wrapper on top of the mozzarella layer.

Repeat the process by distributing the remaining mince. fold sides then the remaining tomato sauce, and finally the rest of the shredded mozzarella.

Bake for 10 minutes, or until the cheese has melted.

Let the cups cool, remove them from the pan, and serve!