Mini Lasagne with Sow Thistle, Oyster Mushrooms and Chicken

Mini Lasagne Energya Ltd

A while back I saw a picture of mini lasagne baked in a muffin tin – I thought it was such a genius idea and I thought of using some foraged sow thistle to make mini lasagne. By the way “lasagne” is the correct way of calling this dish, not “lasagna” so beware of so-called “Italian” restaurants serving “lasagna” as that’s not how Italians call this traditional recipe!

Makes 6, serving portion is 3


6 lasagne sheets
80 gr oyster mushrooms
30 gr sow thistle tops
20 gr onion, chopped
50 gr boiled or grilled chicken, chopped
1 pinch salt
2 tablespoons olive oil

For the bechamel sauce:
30 gr butter
30 gr plain flour
200 ml milk
1 pinch salt

6 silicone muffin moulds or a muffin tin


Cook the lasagna sheets in boiling water for 5 minutes, then drain, drop in cold water and drain again.

To make the filling, start with the onion base by cooking the onion in 1 tablespoon of olive oil (reserve the rest of the oil for the silicone moulds later).

Add the sow thistle, roughly chopped, and the mushrooms, torn by hand, and cook for 5 minutes. Add salt and the chicken and cook for another minute to combine all the flavours, then turn off the heat.

Make the bechamel sauce by combining the butter and flour in a pan over a medium heat, stirring constantly for 2 minutes or less, then add the milk and keep stirring for 5 minutes until the sauce thickens, then add the salt. Turn off the heat.

Pre-heat the oven at 180 degrees Celsius.

Assemble the mini lasagne in the silicone moulds: first, add a couple of drops of olive oil to each mould. Cut the lasagne sheets in half, and place one half into the silicone mould – it should look like a handkerchief with the edges pointing out. Add a tablespoon of sow thistle, mushroom and chicken filling then cover with less than a tablespoon of bechamel. Layer another half sheet of lasagne on top, cover with the filling and then more bechamel. Continue the process until you have 6 mini lasagne and bake in the oven for 15 minutes to crisp up.

Wait a minute or so before taking the lasagne out of the moulds.

Serving suggestions: serve with a fresh wild rocket and cucumber salad.

Picture credits: Paola Bassanese

You can find the original mini lasagna (“Petite Lasagnas”) concept from the website Can You Stay for DinnerLasagnetta Energya Ltd.