Mini Grana Padano Pancake Lasagne Muffin Cups Yum Mini Grana Padano Pancake Lasagne Muffin Cups Print recipe Print with main photo Print text only Serves 12 Prep time 30 minutes Cook time 55 minutes Total time 1 hours, 25 minutes Allergy Milk, Wheat Meal type Lunch, Main Dish, Snack, Starter Misc Child Friendly, Freezable, Pre-preparable, Serve Hot Occasion Casual Party, Christmas, Easter, Thanksgiving Region Italian By author Karen Burns-Booth These clever little bakes are actually mini lasagne cups baked in a muffin tin and are perfect for a light lunch, family supper or even a picnic. Ingredients 4 large crepe style pancakes, cut into 36 x 1” (2.5cm) rounds 1 carrot, peeled and diced 1 red pepper, trimmed and diced 125g smoked pancetta 1 tablespoon olive oil 125g grated Grana Padano cheese 225g ready-made tomato sauce/pasta sauce 4 tablespoons Béchamel sauce 60g grated Grana Padano cheese Note These clever little bakes are actually mini lasagne cups baked in a muffin tin and are perfect for a light lunch, family supper or even a picnic. Directions Step 1 Line a 12 x hole muffin tray with baking paper. Pre-heat oven to 200C/180C Fan/Gas 6. Step 2 Place the carrot, pepper and pancetta in an roasting tin and add the olive oil; bake for 20 t0 25 minutes until they are soft and cooked. Add the cooked vegetables to the tomato sauce and mix well. Step 3 Place a pancake round each paper lined muffin try, and layer each lasagne cup with the vegetable, pancetta and tomato sauce mixture, grated and Grana Padano cheese ending with a pancake round. Step 4 Spoon the Béchamel sauce over the top and scatter the remaining Grana Padano cheese over each lasagne cup. Step 5 Bake in the pre-heated oven for 25 to 30 minutes until the sauce is bubbling and the Grana Padano cheese has melted and is golden brown. Step 6 Allow to cool slightly before easing them out of the muffin tin, discarding the baking paper and serving them with salad.