Mini Vegetable Lasagna Cups

Prep Time
Cook Time
1h 25m
Ready In

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

Original recipe yields 12 servings


  • 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.

Step 7

Bake for 30 minutes or until golden,.

Step 8

Cool in the tin for 5 minutes and then remove using a large spoon.

Step 9

Serve with steamed beans and snow peas.

Step 10

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.