Mini Vegetable Lasagna Cups

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.