Crispy Vegetable Lasagne Pots

Hopefully this will be the only recipe with a photo reminiscent of a 70s cookbook. Finding workable light for the photos is especially hard here lately.



Crispy Vegetable Lasagne Pots
makes 4 pots - serves 2

x 1 serving basic pasta OR lasagne sheets, cut into 12 x 8cm circles
4 cloves garlic, crushed
1/2 t chili flakes
2 tbsp coriander leaves, chopped
1 L carrot, grated
1/2 M eggplant/aubergine, finely diced
1/2 L zucchini/courgette, grated
150g cherry tomatoes, halved
1/4 cup vegetarian parmesan, grated
Olive oil

Preheat oven to 200C.
Oil 4 x 9cm ramekins. Set aside.
Heat a little olive oil in a pan and fry all except pasta.
Turn heat down, and cook about 20 mins. Season.
Meanwhile, boil some water.
Cook pasta. Drain.
Place 1 pasta circle on the bottom of each pot.
Layer vegetable mix & some parmesan on top.
Repeat with rest of pasta circles & mix.
Sprinkle top liberally with parmesan.
Cook in oven about 20 mins or until slightly golden.
Serve in pots with extra parmesan, if desired.