The Campus Cookbook: Beef Lasagna


Little Italy’s Mini Minced Beef Lasagna

By Cheryl Tan

Feeling hungry after looking at this plate of delicious lasagna? This is a simple recipe if you are craving for some Italian cuisine, just throw in these easy-to-find ingredients from the kitchen and you can have a bite into these luscious layers of heaven that’s great for year-end parties as well!

Step 1: Preheat oven to 200degC.

Step 2: To make the beef sauce – season the minced beef with salt and pepper.

Step 3: Get a pan, coat it with olive oil or unsalted butter. Then add in the diced onions till it browns. After which it is time to add in the minced beef and cook till it browns.

Step 4: Add in the pre-mixed pasta sauce and mix it with the cooked minced beef and simmer it on low heat. Then add in the baby spinach leaves.

Step 5: Line the base of a circular metal dish with a layer of lasagna sheets.

Step 6: Then boil 3 baby carrots in a pot till soft, and chop it up lengthwise.

Step 7: Slice the Swiss mushrooms lengthwise, along with the Cherry tomatoes

Step 8: Now sprinkle a portion of shaved Parmesan cheese with a portion of the beef sauce to create the first layer then repeat step 5 to 8 till the bowl has reached its limit.

Step 9: Finally pour the remaining sauce and top it off with a chock-full of cheese shavings.

Step 10: Now cover the metal dish with aluminium foil and use a fork to poke several holes in the aluminium cover to let the heat circulate.

Step 11: Place the dish in the oven for 20-25 minutes or till the lasagna sheets are soft and all the cheese has melted (to check if the lasagna is cooked throughout, poke it with a chopstick or toothpick and if you don’t hit anything hard, then you will know the lasagna is ready to eat!).


200g minced beef
1 onion, diced
8 mini swiss or button mushrooms, sliced
Lasagna sheets
Pasta sauce of your choice
Cherry tomatoes
Parmesan cheese shavings
A handful of Baby Spinach leaves
3 baby carrot , peeled, sliced