Egg lasagne cups

Author: The Healthy Food Guide TV Series

Photographer: The Healthy Food Guide TV Series

Try our egg lasagne cups as an alternative to sandwiches, handy to pop into your child's lunch box, they're guaranteed to be a favourite!

Serves: 6

Time to make: 55 mins

Ingredients

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Preheat oven to 180°C. Spray a 12-hole muffin tray with oil. Boil lasagne sheets until soft (about 5 minutes). Drain and rinse with cold water. Cut each sheet into 6 equal squares (12 in total). Press each lasagne square into a muffin cup (the edges will stick out). Drop 1 teaspoon tomato paste into each.
In a large bowl beat eggs with hand blender. Add oregano, spinach, courgette, ricotta, parmesan, corn, chilli and black pepper. Stir to combine then divide mixture evenly among 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 muffin tray. Serve with slaw.

Calories 475 cal

Kilojoules 1990 kJ

Protein 22 g

Total fat 22 g

Saturated fat 7 g

Carbohydrates 45 g

Sugar 9 g

Dietary fibre 8 g

Sodium 700 mg

Calcium 310 mg

Iron 3 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.