Veggie lasagne cups stuffed with fresh baby marrow

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.