LASAGNE CUPS WITH CORN FILLING FROM NEW ZEALAND
2 sheets lasagna 1 cup grated lasagna cheese for topping each of the cups oil for lining the muffin moulds
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
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.