Mini Vegetable Lasagna Cups
August 27, 2017
"From one of our national supermarkets free monthly magazine April '17."
- FOR RICOTTA SAUCE
- 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
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).
Meanwhile, combine ricotta sauce ingredients and set aside.
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.
Preheat oven to 180C.
Grease a 12 hole medium muffin tray with a little more oil.
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.
Bake for 30 minutes or until golden,.
Cool in the tin for 5 minutes and then remove using a large spoon.
Serve with steamed beans and snow peas.
You will have leftover vegetable sauce mixture - freeze and it will come in handy for a quick pasta sauce, pie filling or for quesadillas.
Tips & Variations
No special items needed.