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The KILIG Kitchen · Mains - Global
Veggie Lasagna Cups
VNF
Ingredients
- Cooked lasagna sheets - 4, cut to fit muffin cups
- Spinach - 1 cup (50 g), blanched
- Ricotta - ½ cup (120 g)
- Tomato sauce - ½ cup (120 ml)
- Mozzarella - ¼ cup (25 g)
Method
- Layer pasta, ricotta-spinach mix, and sauce in cups.
- Top with mozzarella.
- Steam 100 °C for 6 min → Air Fry 185 °C for 14 min.
Chef's Notes
Steam melts cheese evenly; air fry browns tops beautifully.