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Pre-heat the oven to 200 degrees.
Cut the lasagne sheets in half so that you have squares. Pre-cook them in parts for a few minutes in a pan of water. Drain and make sure they do not stick together.
Grease the muffin tin and press a square of lasagne into it.
Fill these cups with a few spoons of gluten-free bolognaise sauce.
Finish with ground cheese and bake in the oven for 25 minutes.
Garnish with some fresh basil.