Lasagne cups

Lasagne cups

Serves: 4

Time to make: 45 mins

Hands-on time: 35 mins

Ingredients

3 fresh lasagne sheets (we used Latina Fresh)
spray oil
4 tablespoons tomato paste
1 teaspoon dry oregano
1 cup (200g) frozen spinach, defrosted
1 cup grated courgettezucchiniX
2 cups reduced-fat ricotta cheese
4 eggs
400g can creamed corn
⅓ cup grated mozzarella

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Instructions

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1 Preheat the oven to 180°C. Boil lasagne sheets until soft (about 5 minutes), drain and rinse with cold water. Cut into 12 equal squares. Spray a large muffin tray with oil.

2 Press each lasagne square into a muffin cup (the edges will stick out). Drop a teaspoon of tomato paste into each.

3 Combine oregano, spinach, courgette, ricotta and eggs. Mix in the creamed corn. Share the mixture evenly among the muffin cups. Sprinkle with mozzarella.

4 Bake for 10 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 a garden salad.

Variations

Try adding a tablespoon of grated parmesan to the ricotta.
Swap courgette for grated carrot or frozen peas.

HFG tip

Serve cups with salad to boost your vegetable intake.
Don’t leave out the eggs – they bind the ingredients together.

Nutrition Info (per serve)

Calories 417 cal

Kilojoules 1750 kJ

Protein 25 g

Total fat 17 g

Saturated fat 7 g

Carbohydrates 40 g

Sugar 10 g

Dietary fibre 10 g

Sodium 650 mg

Calcium 390 mg

Iron 3.5 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.