Crisp, perfect shortcrust pastry encases these perfect little lasagne pies, made in mini-cake tins.
They're utterly delicious and easily customised, so you could add or switch any ingredient you like to make the tomato filling perfect for your tastes. How about carrot, spinach, or your favourite protein - anything goes!
This recipe makes four pies - enough for 4-8 people, depening on how hungry you are!
Ingredients
For the pastry
- 200 g (7.05 oz) salted butter
- 400 g (14.11 oz) plain white flour (all purpose flour)
- 2 medium free range eggs
- 2 tbsp cold water
For the tomato sauce
- 1 tbsp olive oil
- 800 g (1.76 lb) canned chopped tomatoes
- 4 cloves (4) garlic finely chopped
- 2 small (2) onion finely chopped
- 1.5 tsp dried mixed herbs
- 3 red bell pepper diced
- pinch salt
For the white sauce
- 400 ml (13.53 floz) whole milk
- 1 tbsp plain white flour (all purpose flour)
- 40 g (1.41 oz) salted butter
- 100 g (3.53 oz) cheddar cheese grated (vegetarian if required)
- pinch salt
- pinch freshly ground black pepper
- 250g (250) fresh egg lasagne sheets
Equipment
Instructions
To make the pastry, pulse the flour and butter in a food processor until it’s like breadcrumbs.
Add the egg yolks and water and blend until it comes together as a dough. Wrap and chill in the fridge for 15 minutes.
Preheat the oven to 160C (140C fan, 320F). Cut the dough into four and roll out each piece large enough to line your 12cm springform tins.
Place the pastry in the tins. If the pastry breaks, just patch it up as you go. As long as there are no holes, you're fine.
Line with greaseproof and fill with baking beans.
Bake for 15 mins then take out of the oven and remove the paper and beans. Return to the oven for a further 10-15 minutes until just turning golden and totally dry at the bottom. Trim off any excess and allow to cool.
Warm the olive oil in a large non-stick pan over a medium heat.
Add the onion, garlic and pepper and fry gently for 10 minutes until soft.
Add the oregano, tomatoes, salt and pepper and simmer for 5 minutes until slightly thickened. Allow to cool.
Out the butter, flour and milk in a non-stick pan and place over a medium-low heat.
Whisk continually until the sauce is completely smooth and slightly thickened.
Take off the heat, add the cheese and stir through until combined.
Soak the lasagne sheets in a little boiling water for 3 minutes. Pick a cookie cutter slightly smaller than the tin and use to cut rounds out of each of the sheets. lasagne sheet rounds.
Now it's time to fill your pies. Starting a scant layer of tomato sauce, followed by a lasagne round.
Repeat until your final lasagne round almost reaches the top. Top with the white sauce.
Bake for 30-35 minutes until browned and bubbling on top. Enjoy hot or cold
What did you think of these mini lasagne pies?
Print this single-serving lasagne pie recipe
Here's the recipe for these vegetarian lasagne pies in an easy to print format - just hit PRINT!
Mini Vegetarian Lasagne Pies Recipe
Ingredients
For the pastry
- 200 g (7.05 oz) salted butter
- 400 g (14.11 oz) plain white flour (all purpose flour)
- 2 medium free range eggs
- 2 tbsp cold water
For the tomato sauce
- 1 tbsp olive oil
- 800 g (1.76 lb) canned chopped tomatoes
- 4 cloves (4) garlic finely chopped
- 2 small (2) onion finely chopped
- 1.5 tsp dried mixed herbs
- 3 red bell pepper diced
- pinch salt
For the white sauce
- 400 ml (13.53 floz) whole milk
- 1 tbsp plain white flour (all purpose flour)
- 40 g (1.41 oz) salted butter
- 100 g (3.53 oz) cheddar cheese grated (vegetarian if required)
- pinch salt
- pinch freshly ground black pepper
- 250g (250) fresh egg lasagne sheets
Instructions
To make the pastry
- To make the pastry, pulse the flour and butter in a food processor until it’s like breadcrumbs.
- Add the egg yolks and water and blend until it comes together as a dough. Wrap and chill in the fridge for 15 minutes.
- Preheat the oven to 160C (140C fan, 320F). Cut the dough into four and roll out each piece large enough to line your 12cm springform tins.
- Place the pastry in the tins. If the pastry breaks, just patch it up as you go. As long as there are no holes, you're fine. Line with greaseproof and fill with baking beans.
- Bake for 15 mins then take out of the oven and remove the paper and beans. Return to the oven for a further 10-15 minutes until just turning golden and totally dry at the bottom. Trim off any excess and allow to cool.
To make the tomato sauce
- Warm the olive oil in a large non-stick pan over a medium heat.
- Add the onion, garlic and pepper and fry gently for 10 minutes until soft.
- Add the oregano, tomatoes, salt and pepper and simmer for 5 minutes until slightly thickened. Allow to cool.
To make the white sauce
- Out the butter, flour and milk in a non-stick pan and place over a medium-low heat.
- Whisk continually until the sauce is completely smooth and slightly thickened.
- Take off the heat, add the cheese and stir through until combined.
To assemble
- Soak the lasagne sheets in a little boiling water for 3 minutes.
- Pick a cookie cutter slightly smaller than the tin and use to cut rounds out of each of the sheets. lasagne sheet rounds.
- Now it's time to fill your pies. Starting a scant layer of tomato sauce, followed by a lasagne round. Repeat until your final lasagne round almost reaches the top. Top with the white sauce.
- Bake for 30-35 minutes until browned and bubbling on top. Enjoy hot or cold.
Video
Nutrition
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Denise says
I can't wait to try it, I will have to do some substitutions to the 'cream' sauce, I can't eat that - but otherwise, this is exactly what I was searching for - handheld lasagna!?! What could be better?
kallee says
What a unique way to fix lasagna. I know I would love to devour that short crust! It looks so yummy.
Emily Leary says
Thank you! I hope you give these mini vegetarian lasagne pies a try, they're really yummy!
With love from p says
This looks absolutely amazing. I definitely need to try this out at the weekend. Thank you for the easy to follow post.
Emily Leary says
Hi! Sorry for the delayed reply.I hope you enjoyed them. I'd love to hear your thoughts!
Kerry Norris says
I've just printed this. We love lasagne in our house but the kids would love these mini ones. Such a clever idea which I never would have thought of
Emily Leary says
Thank you! I'm sure your kids won't be disappointed - mine love these mini pies!
Rachel says
mmm well I've had lasagna before and I've had pies before but never the two combined! Sounds delicious!
Emily Leary says
Thank you!
Bec Jones says
This recipe sounds luscious - I love lasagne but I'd never thought about putting it in a pie. Much easier for husband's lunch and picnics in the summer.
Emily Leary says
Thank you! My family love this recipe and I'm planning on making these delicious pies again when my mum visits at the weekend!
Ami says
This looks so good and I’ve never thought of using shortcrust pastry before. Definitely going to try this!!
Emily Leary says
Thank you! These mini pies are so tasty, I'd love to hear how you get on with them! :)