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Easy mini oven lasagna

Print Recipe
Course Main Course
Cuisine Mediterranean

Ingredients
  

  • 6-8 lasagna sheets no-boil or regular, depending on what you have
  • 1-1.5 cups tomato pasta sauce store-bought or homemade
  • 200-250 g ground beef, pork, or plant-based mince (optional but recommended)
  • 1 small onion finely chopped
  • 1-2 garlic clove minced
  • 1-1.5 cups grated mozzarella or other melty cheese
  • 2 tbsp grated Parmesan optional, for extra flavor
  • 1-2 tbsp olive oil
  • Salt pepper, and Italian herbs (oregano, basil, thyme)
  • For the sour cream and cottage cheese topping:
  • 1/2 cup sour cream
  • 1/2 cup cottage cheese
  • 1 egg optional, for a firmer topping
  • Pinch Salt and pepper to taste
  • Pinch nutmeg or dried herbs optional

Instructions
 

  • Mini ovens can be slightly weaker or hotter than full-size ovens, so a little prep ensures even cooking. Preheat your mini oven to around 180–190°C (355–375°F).
  • Heat olive oil in a small pan and sauté onion until soft
  • Add garlic, then ground meat or plant-based mince and cook until browned
  • Season with salt, pepper, and Italian herbs
  • Stir in tomato sauce and simmer for 5–10 minutes
  • While the sauce simmers, mix your topping:
  • In a bowl, combine sour cream and cottage cheese
  • Add egg (if using), salt, pepper, and optional nutmeg or herbs
  • Stir until mostly smooth but still slightly textured