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 butter
- 400 g plain flour
- 2 free-range medium eggs
- 2 tbsp cold water
For the tomato sauce
- 1 tbsp olive oil
- 800 g tinned chopped tomatoes
- 4 cloves of garlic finely chopped
- 2 small onions finely chopped
- 1.5 tsp dried mixed herbs
- 3 red pepper diced
- pinch salt
For the white sauce
- 400 ml whole milk
- 1 tbsp plain flour
- 40 g butter
- 100 g cheddar cheese grated
- pinch salt
- pinch pepper
- 250g fresh egg lasagne sheets
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). 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
Vegetarian lasagne pie
Ingredients
For the pastry
- 200 g butter
- 400 g plain flour
- 2 free range medium eggs
- 2 tbsp cold water
For the tomato sauce
- 1 tbsp olive oil
- 800 g tinned chopped tomatoes
- 4 cloves of garlic finely chopped
- 2 small onions finely chopped
- 1.5 tsp dried mixed herbs
- 3 red pepper diced
- pinch salt
For the white sauce
- 400 ml whole milk
- 1 tbsp plain flour
- 40 g butter
- 100 g cheddar cheese grated
- pinch salt
- pinch pepper
- 250g 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). 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.
Pin for later
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! :)
Nancy Johnson Horn says
This looks so good! I will have to give it a try! Yum!
Emily Leary says
Thank you! You won’t be disappointed, these mini pies are scrumptious!
Angela Milnes says
This looks simple and easy to make. We often have vegetarian or bean lasagna and love it. I’ve never made it as a pie though! Interesting idea!
Emily Leary says
I hope that you give this recipe a go. These mini pies are so delicious. Enjoy :)
Rebecca Beesley says
What an amazing recipe. I stopped eating meat in May And lasagne is my all time fave meal so I’ve missed it the most. These are definitely something I’d like to eat!
Emily Leary says
Thank you! I hope you give these amazingly yummy mini pies a go. I’d love to hear what you think :)
Mr Jamon says
Looks delicious! Thank you for the recipe
Winnie says
Fantastic looking pie!!
And it’s perfect for a vegetarian like myself :)
Pinning
Emma @mummymummymum says
OH wow! Please send some over here! :-)
HELEN says
genius idea, looks lovely – I have the perfect sized tin…just a shame I don’t have a few more for the rest of the family….I will have to give it a try.
Midlife Singlemum says
What a perfect dish. I’ll be making mine vegetarian but I’m still excited about it. Thank you.
Emily Leary says
Oops that ham in he ingredients list snuck in from another recipe on here that I copied and pasted the sauce. Have deleted! Sneaky ham!
Ramblings Of A Suburban Mummy says
That looks FIT! I want one, it would need meat in it for me but delicious recipe, added to my long list of must try recipes from your blog!
Hannah Clementson says
Did he like it? Was it the same? – Was he just really cute and pretend it was the same, when you could tell it wasn’t? It looks lovely anyhoo lol x
Emily Leary says
Ah yes, have added that in :) He loved it – said it was better than the one he remembered. Or maybe he fears me :D