Mushroom Lasagne Singles

INGREDIENTS

400g Delmaine Egg Lasagne sheets

325g Delmaine Tomato and Roasted Garlic Sauce

1 tin Delmaine Crushed Tomatoes

200g sliced mushrooms

1 large egg

250g ricotta cheese

¼ cup grated parmesan

½ cup grated mozzarella

Zest of one lemon, about 1 ½ to 2 teaspoons

Salt & pepper to taste

DIRECTIONS

Use a 10 to 12cm ramekin to cut out 12 lasagne sheet shapes to fit. Mix tomato sauce and tinned tomatoes together in a medium sized bowl. In a separate bowl mix into a paste the egg, ricotta, parmesan and lemon zest. Grease 4 ramekins and place a lasagne circle in the base of each.  Cover each with tomato mix, then mushrooms, then cheese mixture. Repeat with a second sheet of lasagne, tomato sauce, mushrooms and cheese mix. Add another sheet of lasagne and tomato sauce and mushroom, but top off this layer with mozzarella. Place the ramekins on a baking tray and bake at 180° for 25 minutes.

Tip; Split the tomato sauce, mushrooms and cheese mixture into four even quantities before starting the building of the individual lasagnes.