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Veggie lasagne cups stuffed with fresh baby marrow


Veggie lasagne cups stuffed with fresh baby marrow

Ingredients 11
Servings Makes 8 cups
Time 15 min

Ingredients

  • 250
    g
    lasagne sheets
  • 4 baby marrows, grated
  • 1 onion, chopped
  • 2 garlic cloves, crushed
  • 1-2 chillies, chopped
  • 10
    g
    fresh coriander, chopped
  • grated zest of 1 lemon
  • 250
    g
    1 tub cream cheese, chive flavour
  • 250
    ml
    grated mozzarella cheese
  • salt and freshly ground pepper
  • fresh coriander and sliced chillies (optional)
 

Method

15-20 min
 

Preheat the oven to 200°C. Grease 8 hollows of a muffin tin well with non-stick spray or butter.

1 Bring a large pot of salted water to the boil. Cook the lasagne sheets until done but still firm.Drain.

2 Line the muffin tin hollows with lasagne sheets –cut the sheets smaller if necessary.

3 In a bowl, mix the rest of the ingredients except the seasoning well, then season with salt and pepper.

4 Spoon the filling into the lined muffin hollows.Bake for 15-20 minutes or until the lasagne is golden brown and crispy around the edges.

5 TO SERVE

Carefully remove the lasagne cups from the muffin tin. Serve hot or cold, garnished with coriander and chillies if you like.

 

 

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