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e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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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.
Calories 417 cal
Kilojoules 1750 kJ
Total fat 17 g
Saturated fat 7 g
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