Ingredients for the Lasagna (Serving 3-4 persons)
150gr of minced beef
12 lasagna strips
12 small chillies (green and red)
Medium size onion
10 cloves of garlic
Pre-heat the oven to 200 degrees. Finely chop your onions and 3 pieces of garlic. In a cooking pan place 2 spoons of olive oil and put your garlic and onions for cooking. Cook until the onions are red and meanwhile enjoy the beautiful smell of the garlic cooking J
Place your minced beef and stir altogether, they will immediately start changing color. Stir for couple of minutes and then place your tomato paste, season it with black pepper and salt depending on your preference. Add 3 spoons of water to the mixture. And cook for 5-10 min max.
Remove the cooking pan from the stove. On the side, boil hot water and place in a glass bowl deep and big enough for the lasagna strips to fit in add a bit of oil. Dip the strips one by one so that the pasta has enough flexibility to be placed and take the shape of you cupcake tray. Once you place the strips to the cookie tray, stuff them with your minced beef mix and gently close the two sides. On the side put your chillies on each mini lasagna to give an extra flavor while it gets cook. At the end finish with adding grated Parmigiano Reggiano and by adding the garlic on top and a drop of olive oil on eAch mini lasagna. Place your tray in the oven, bake them until the lasagna strips have brownish color which is about 20 to 30 minutes. Enjoy your dish with a good glass of wine. Personally I believe that the perfect pairing for the Mini lasagna would be a decent Chianti (or a solid and rich Cabernet Sauvignon).