Lasagna roses: too good not to try!

published on 12 July, 2018 at 09:34
Ingredients:
2 tbsp vegetable oil;
1 small onion, chopped;
3 garlic cloves, minced;
500 g (1 pound) minced beef;
¼ cup parmesan cheese, shredded;
6 tbsp basil, chopped;
1 ½ cup ricotta;
1 2/3 cup mozzarella, shredded;
1 cup tomato sauce;
10 lasagna sheets, parboiled, sliced in half.

Instructions
For the meat sauce sauté onions and garlic over medium heat with some vegetable oil until translucent (2-3 minutes).
Add minced beef and cook for 10 minutes more, until no longer pink.
Season meat with salt and pepper, add half of fresh basil, parmesan cheese and tomato sauce. Reduce heat to minimum, cover and cook for 30 minutes more.
Meanwhile make second filling by combining ricotta with leftover basil and 2/3 cup mozzarella.
Spread ricotta over 10 halves of lasagna sheets and roll them up. Place each roll into a muffin tin cup, sprinkle with cheese, add some meat sauce around the sides and add leftover lasagna sheets to make petals. Top with some tomato sauce and more mozzarella.
Bake at 180C (350F) for 30 minutes. Serve with fresh basil, sprinkled with parmesan cheese.
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