Lasagne Cups

Makes 12 

• 1 onion, chopped
• Olive oil
• 2 garlic cloves, crushed
• 1 red pepper, chopped
• 2-4 courgettes, chopped
• 1 tin chopped tomatoes
• 10-12 Enterprise viennas, chopped
• Handful basil, chopped
• 200g sour cream
• 1 egg, whisked
• 2 cups grated mozzarella cheese
• 21 lasagna sheets, cooked al dente

How To Prepare: 

1. Sauté the onion in a little olive oil until soft and translucent.
2. Add the garlic, red pepper and courgettes and sauté for 2 minutes.
3. Add the tinned tomatoes and viennas and cook until reduced and thick. Season to taste and add the chopped basil. Set aside.
4. Whisk the sour cream, egg and half the cheese together.
5. Line a large muffin pan with squares of baking paper.
6. Arrange a lasagna sheet in each muffin hole.
7. Spoon a little sauce into the bottom of each cup then layer with a piece of pasta, a little sour cream and repeat until almost full, ending with a sour cream layer. Sprinkle with the extra cheese.
8. Bake at 180C for 25-30 minutes until golden and bubbly. Serve hot by removing each cup by using the paper.