MAISON DE KENNEDY

Mini Mascarpone & Brie Beef Lasagnes for Two

❤️❤️❤️❤️❤️ (5/5) Tested by Cass — 2 hrs · Serves 2

Ingredients

Fresh Pasta

• 200 g Pasta Flour (about 1⅓ cups) — plus extra for dusting
• 2 large Eggs
• ½ tsp Salt
• 1 tsp Olive Oil (optional)

Beef Layer

• 1 lb (450 g) Ground Beef
• 1–2 tbsp Olive Oil
• 1 small Onion — finely diced
• 2–3 cloves Garlic — minced
• 2 tbsp Tomato Paste
• 1 cup Crushed Tomatoes or Passata
• ¼ cup Red Wine (optional)
• 1 tsp Dried Oregano
• ½ tsp Dried Thyme or Italian Herbs
• Salt & Black Pepper — to taste

Cheese Layer

• ½ cup (120 g) Mascarpone
• 100–120 g Brie — thinly sliced (rind trimmed if you prefer)
• ⅓ cup Parmesan or Parmigiano Reggiano — finely grated, plus extra for topping
• Nutmeg — a small pinch (optional)
• Salt & Black Pepper — to taste

To Assemble

• Olive Oil or Butter — for greasing ramekins
• Extra Sauce — a few spoonfuls reserved for plating
• Fresh Basil or Parsley — finely chopped, for garnish

Method

Fresh Pasta (Food Processor Method)

1. Combine ingredients: Add pasta flour and salt to the bowl of a food processor. Pulse once to blend. Add eggs and process for 20–30 seconds until the mixture forms fine crumbs that hold together when pinched.
2. Adjust if needed: If too dry, add 1 tsp water. If too sticky, add 1–2 tsp flour. The dough should come together into small, moist granules.
3. Bring together: Tip the mixture onto a clean surface and press it into a cohesive dough. Knead for 1–2 minutes until smooth.
4. Rest: Wrap tightly and rest at room temperature for 20–30 minutes.
5. Roll with KitchenAid: Cut dough into 4 pieces and flatten each into a small rectangle. Set the pasta roller to setting 1 and pass through. Fold the sheet in thirds like a letter, rotate, and pass through setting 1 again. Roll progressively through settings 2, 3, 4, and 5 (or 6 for ultra‑thin lasagne). Dust lightly with flour as needed.
6. Cut to size: Trim sheets into neat rectangles or circles sized to your ramekins or baking dishes. Keep covered with a towel to prevent drying.

Cook the Beef Layer

1. Sauté aromatics: In a skillet over medium heat, warm olive oil. Add onion and cook until soft and translucent, 5–7 minutes. Add garlic and cook 1 minute more.
2. Brown the beef: Add ground beef, breaking it up with a spoon. Cook until browned and no longer pink. Season with salt and pepper.
3. Build the sauce: Stir in tomato paste and cook for 1–2 minutes. Add red wine (if using) and let it reduce slightly. Add crushed tomatoes, oregano, and thyme.
4. Simmer: Reduce heat and simmer 10–15 minutes until thickened but still saucy. Adjust seasoning. Reserve a few spoonfuls of sauce for plating.

Prepare the Cheese Layer

1. Mix mascarpone: In a small bowl, combine mascarpone, grated Parmesan, a pinch of nutmeg (if using), salt, and black pepper. Stir until smooth and spreadable.
2. Slice brie: Cut brie into thin slices that will layer neatly between pasta and beef.

Assemble the Mini Lasagnes

1. Preheat oven: Heat oven to 375°F (190°C). Lightly grease 2 small ramekins or individual baking dishes with olive oil or butter.
2. Layer 1: Spoon a thin layer of beef sauce into the base of each ramekin. Top with a piece of pasta sheet.
3. Layer 2: Add a spoonful of beef sauce, a dollop of mascarpone mixture, and a few slices of brie. Top with another pasta sheet.
4. Repeat: Continue layering beef, mascarpone, brie, and pasta until you reach 3–4 layers, finishing with a thin layer of sauce.
5. Top: Sprinkle generously with grated Parmesan for a golden, crisp top.

Bake & Serve

1. Bake: Place ramekins on a tray and bake for 20–25 minutes, until bubbling at the edges and golden on top.
2. Rest: Let the mini lasagnes rest for 5–10 minutes to set the layers before unmolding or serving directly in the ramekins.
3. Plate: Serve each mini lasagne on its own small plate or shallow bowl. If unmolding, run a knife around the edge and lift carefully onto the plate.
4. Finish: Spoon a little reserved beef sauce around the base, garnish with finely chopped herbs, and add freshly ground black pepper.

Notes

• Pairing: Serve alongside your perfect garlic bites for a complete, cozy, quietly luxurious plate.
• Make-ahead: You can assemble the mini lasagnes earlier in the day and bake to order.
• Extra beef: Any leftover beef sauce can be frozen or used the next day with pasta or polenta.
• Cheese flexibility: You can adjust the ratio of mascarpone to brie depending on how rich you want the dish.

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