LASAGNE CUPS WITH CORN FILL­ING FROM NEW ZEALAND

Woman's Era - - Editorial -

IN­GRE­DI­ENTS:

2 sheets lasagna 1 cup grated lasagna cheese for top­ping each of the cups oil for lin­ing the muf­fin moulds

For fill­ing:

1 cup grated zu­chini 1 cup chopped beans and car­rots 1 cup corn niblets 3 tbsp grated parme­san cheese 3 tbsp to­mato paste 1 tsp oregano pow­der 2 tbsp olive oil 4 beaten eggs

METHOD

Boil the lasagna sheets in boil­ing water for 2-3 min­utes. Drain and wash un­der cold water and pat dry. Cut each of the sheets into squares big enough to fit the muf­fin moulds which you are go­ing to use to pre­pare lasagna cups. Fit each muf­fin mould with the boiled soft­ened lasagna sheets. To pre­pare the fill­ing: mix the re­main­ing in­gre­di­ents to­gether. Fill each mould half way with this fill­ing and top with grated cheese. Bake in a pre heated oven at 160 de­gree C for 1520 min­utes till the cheese melts and the fill­ing is firm to touch.

Newspapers in English

Newspapers from India

© PressReader. All rights reserved.