For lasagna sheets - Take all the ingredients and knead to a dough by adding water if required.The dough shouldn't be very stiff or soft.
keep in the refrigerator for 15-20mins.Take out, dust flour and roll to a thin chapati.It should be as thin that you can see your fingers in the other side.
Now cut strips of 3 " width and 8"length with the help of a scale.
Dust flour and keep the sheets at room temperature for 1hour.
For sauce-Heat oil in a pan. Add garlic, onion, capsicum and saute for 3-4mins.
Add chicken and cook further few mins till chicken changes color.Add chopped tomato, tomato paste and all the remaining ingredients.
Reduce the heat to low and cook simmer for 20mins.The longer it cooks the better it will taste.
This will be very thick.Take out the bayleaf.
For cheese filling-Stir all the ingredients together except half of the Mozerella cheese.
For the pasta-Bring large pot of salted water to boil. Add 1tsp oil.
Cook pasta sheets 2mins.
Take out, drain and keep on greased baking sheet until required.
For assembly -preheat oven at 180C.
Grease the muffin tray.
Next cut pasta sheets into quarters(we require total 18 for 6cups)and press one of these pieces of pasta into the bottom of the muffin tray.
Line the edges of the muffin tins with 1 pasta sheet per cup. (If the sheets are too big then cut into two lengthwise or adjust according to muffin tray.)
Spoon about 1-2 tablespoon of sauce into the bottom of each cup.
put one pasta piece into the bottom on top of the sauce.Top pasta sheet with a generous tablespoon of cheese filling.
Top these lasagna cups off with a 3rd piece of pasta, more sauce and the remaining mozzarella cheese.
Bake for 25-30 minutes or until everything is hot and bubbly. Serve hot.
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