Step 1

Heat the oil in a large frying pan over high heat. Add the pork and veal. Cook, breaking up any lumps with a wooden spoon, for 5 minutes or until browned. Reserve 2 tablespoons of the pasta sauce. Add the remaining pasta sauce and 250ml (1 cup) water to the pan. Simmer for 15-20 minutes or until the liquid reduces and mixture is thick. Season and stir through the basil. Set aside to cool slightly.

Step 2

Meanwhile, use the large end of the pie maker cutter to cut 16 rounds from the lasagne sheets. Use a 6cm cutter to cut 8 rounds from the offcuts (see tip).

Step 3

Rinse the pasta rounds under warm water. Ease 4 of the larger pasta rounds into the holes of the pie maker. Place 1 tablespoonful of the pork and veal mixture in each hole. Top with 1 teaspoon bechamel sauce. Place four of the smaller pasta rounds on top then continue layering with another tablespoonful of the pork and veal mixture and 1 teaspoon of the bechamel sauce. Sprinkle each lasagne with 2 teaspoons of the cheese. Top with 4 of the remaining larger rounds of pasta.

Step 4

Turn on the pie maker. Close and cook for 5 minutes. Top each lasagne with a little extra cheese and 1 teaspoon of the reserved pasta sauce. Cook for 3 minutes or until golden on top. Transfer to a plate. Repeat to make 8 individual lasagne. Serve scattered with extra basil leaves.