makes
12
prep
15 minutes
cook
25 minutes
difficulty
Easy
makes
12
serves
preparation
15
minutes
cooking
25
minutes
difficulty
Easy
level
Ingredients
- 2 fresh lasagne sheets (⅔ of 400 g pack)
- cooking oil spray
- 8 tbsp tomato paste
- 1 tsp dried oregano
- 1½ cups (300 g) frozen spinach, defrosted
- 4 free range eggs
- 1 cup grated zucchini (courgette)
- 1 cup ricotta
- 4 tbsp grated parmesan
- 420 g can creamed corn
- 1 chilli, finely chopped
- black pepper
- ⅓ cup grated mozzarella
- 500 g pack coleslaw with dressing
Cooling time: 5 minutes
Instructions
Preheat the oven to 180°C. Boil lasagne sheets until soft (about 5 minutes), drain and rinse with cold water. Cut each sheet into 6 equal squares. Spray muffin tray with oil.
Press each lasagne square into a muffin cup (the edges will stick out). Drop about a tsp of tomato paste into each.
Mix eggs with hand blender then mix in oregano, spinach, zucchini, ricotta and parmesan. Mix in the creamed corn, chilli and season with black pepper. Share the mixture evenly among the muffin cups. Sprinkle with mozzarella.
Bake for 15-20 minutes until heated through. The lasagne edges will become crisp and light brown and the filling firm to touch. Cool for 5 minutes before removing from the tins. Serve with slaw.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
