Mini Vegetable Lasagna Cups

25m
Prep Time

1h
Cook Time

1h 25m
Ready In

Recipe: #27807

August 27, 2017

Categories: Snacks, Cheese, Parmesan, Onions, Game/Sports Day, Oven Bake Vegetarian, Canned Tomatoes, Zucchini, Kosher Dairy, Vegetarian Dinner, more

recipe by:
ImPat

"From one of our national supermarkets free monthly magazine April '17."

Original is 12 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (136.9 g)
Calories 128.3
Total Fat - 6.7 g
Saturated Fat - 3.4 g
Cholesterol - 16.8 mg
Sodium - 166.2 mg
Total Carbohydrate - 12.2 g
Dietary Fiber - 1.4 g
Sugars - 4.8 g
Protein - 6.5 g
Calcium - 178 mg
Iron - 0.6 mg
Vitamin C - 14.5 mg
Thiamin - 0.1 mg

Step 1

Heat olive oil in a deep frying pan and add onion and cook, stirring occasionally for 5 minutes and then add garlic, carrot, zucchini and pumpkin and cook for a further 5 minutes, stirring occasionally until vegetables begin to soften and then stir in passata sauce, tomatoes, mixed herbs and 1/3 cup water and simmer for 20 minutes or until vegetables are soft and sauce has slightly thicken (see note at end of recipe).

Step 2

Meanwhile, combine ricotta sauce ingredients and set aside.

Step 3

Fill a shallow rectangular dish with hot water and dip 1 lasagne sheet in the water for 20 seconds, remove and cut into 2 x 12cm rounds and 2 x 6cm rounds and then repeat with remaining lasagne sheets.

Step 4

Preheat oven to 180C.

Step 5

Grease a 12 hole medium muffin tray with a little more oil.

Step 6

Place a large pasta circle into each muffin hole and layer with 1 tablespoon vegetable sauce then 1 tablespoon ricotta sauce and repeat using a small pasta circle, and then the sauces and then top each with parmesan.