• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • Recipe index
  • Family
  • Contact
  • About

A Mummy Too logo

menu icon
go to homepage
search icon
Homepage link
  • Recipe index
  • Family
  • Contact
  • About
×

By Emily Leary. Published Oct 26, 2018 Modified Oct 29, 2019. 916 words. About 5 minutes to read this article. Green ad links may earn me a small fee at no extra cost to you.

Mini vegetarian lasagne pies in buttery shortcrust pastry

  • Share
  • Tweet
Jump to Recipe

Crisp, perfect shortcrust pastry encases these perfect little lasagne pies, made in mini-cake tins.

Vegetarian lasagne pies - shown sliced

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

  • 200g (7 oz) butter
  • 400g (14 oz) plain flour
  • 2 free-range medium eggs
  • 2 tbsp cold water

For the tomato sauce

  • 1 tbsp olive oil
  • 800g (1.8 lbs) 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 (13.5 fl oz) whole milk
  • 1 tbsp plain flour
  • 40g (1.4 oz) butter
  • 100g (3.5 oz) cheddar cheese grated
  • pinch salt
  • pinch pepper
  • 250g (8.8 oz) fresh egg lasagne sheets

Instructions

To make the pastry, pulse the flour and butter in a food processor until it’s like breadcrumbs.

Dry ingredients in a food processor

Add the egg yolks and water and blend until it comes together as a dough. Wrap and chill in the fridge for 15 minutes.

Adding eggs to the pastry mix
Preparing the lasagne pie pastry mix in a food processor
Pastry for the lasagne pies

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.

Four balls of dough, ready to make into pastry pies

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.

Making pastry cases

Line with greaseproof and fill with baking beans.

Pastry cases lined with greaseproof paper and baking balls

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.

Baked pastry cases, ready to be filled

Warm the olive oil in a large non-stick pan over a medium heat.

Olive oil warming in a large pan

Add the onion, garlic and pepper and fry gently for 10 minutes until soft.

Onion, garlic and pepper in a large pan
Cooking pepper, onion and garlic in a large pan

Add the oregano, tomatoes, salt and pepper and simmer for 5 minutes until slightly thickened. Allow to cool.

Adding oregano, tomatoes, salt and pepper to the mix
Lasagne mix cooking in a large pan

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.

Cutting the lasagne layers with a pastry cutter

Now it's time to fill your pies. Starting a scant layer of tomato sauce, followed by a lasagne round.

Filling the pastry cases with lasagne mix
Layering the veggie mix and lasagne

Repeat until your final lasagne round almost reaches the top. Top with the white sauce.

Top your mini lasagne pies with white sauce

Bake for 30-35 minutes until browned and bubbling on top. Enjoy hot or cold

Baked lasagne pies, cooling on a wire rack

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!

Print Recipe Save Recipe Saved!
5 from 7 votes

Mini vegetarian lasagne pies

These lasagne pies are exactly what you'd expect them to be: a single-serving of lasagne in a pastry cases. Easy to make and delicious.
Prep Time20 mins
Cook Time1 hr
Total Time1 hr 20 mins
Course: Lunches and quick-cook meals
Cuisine: Italian
Diet: Vegetarian
Keyword: lasagne, mini, pies
Servings: 4 mini lasagnes
Calories: 944kcal
Author: Emily Leary

Ingredients

For the pastry

  • 200 g (7.05 oz) butter
  • 400 g (14.11 oz) plain flour
  • 2 free range medium eggs
  • 2 tbsp cold water

For the tomato sauce

  • 1 tbsp olive oil
  • 800 g (1.76 lb) 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 (13.53 floz) whole milk
  • 1 tbsp plain flour
  • 40 g (1.41 oz) butter
  • 100 g (3.53 oz) cheddar cheese grated (vegetarian if required)
  • pinch salt
  • pinch 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

Calories: 944kcal | Carbohydrates: 80g | Protein: 25g | Fat: 59g | Saturated Fat: 34g | Cholesterol: 248mg | Sodium: 866mg | Potassium: 1161mg | Fiber: 7g | Sugar: 20g | Vitamin A: 5020IU | Vitamin C: 137.4mg | Calcium: 424mg | Iron: 6.8mg
* Note: nutritional information is estimated, based on publicly available data. Nutrient values may vary from those published. Information on this website should not be taken as medical advice. Cuisines identify the primary region of inspiration for a dish.
Tried this recipe?Snap a pic and tag @amummytoo on Instagram, Twitter or Facebook. I can't wait to see your posts!

Pin this single-serving lasagne pie recipe for later

More vegetarian pasta recipes to try

Vegan pasta soup (vegan pasta e fagioli)
You'll love this incredible vegan pasta soup aka Pasta E Fagioli. It's vegan, gluten-free, high in protein, quick to prepare and suitable for the whole family!
Get the recipe
Quick green pasta sauce
A vibrant green sauce for pasta that's made in minutes. It's packed with goodness, super creamy and it coats the pasta beautiful.
Get the recipe
Courgette and whole wheat pasta with poached egg
A healthy, light and quick dish perfect as a hot dinner or cold lunch.
Ricotta blackberry stuffed giant pasta shells
Garlicky, peppery ricotta and sweet blackberries in giant pasta shells. Divine!
Get the recipe
Basil and almond chilli pesto pasta
A pesto pasta recipe that’s packed with ingredients thought to have aphrodisiac properties.

Get Your Kids to Eat Anything

My debut cookbook, Get Your Kids To Eat Anything is available now from all good bookshops!

It's so much more than a cookbook, it's a 5-Phase programme designed to take you through a meaningful, simple and sustainable journey to end fussy eating.

Get Your Kids to Eat Anything book cover on a yellow banner

Since its release in March 2019, Get Your Kids To Eat Anything has been changing mealtimes in households across the country and has become an Amazon #1 best-seller.

Buy Get Your Kids To Eat Anything Direct From Amazon
  • Share
  • Tweet

Grab my FREE eBook for 6 Fun Recipes to Make With Kids!

eBook includes 6 full recipes plus lots of activities to keep the kids entertained!

You can unsubscribe at any time. For more details, please see our Privacy Policy.

Thank you!

Please check your emails and confirm your email address. Don't forget to check your junk/promotions/spam folders!

.
Previous Post: « Chicken and tofu satay stir-fry
Next Post: Baking a ŠKODA Fabia cake with Candice Brown »

Reader Interactions

Comments

    Got a question, feedback or idea? Comment here! Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

  1. kallee says

    October 31, 2018 at 8:04 pm

    5 stars
    What a unique way to fix lasagna. I know I would love to devour that short crust! It looks so yummy.

    Reply
    • Emily Leary says

      November 22, 2018 at 2:37 pm

      Thank you! I hope you give these mini vegetarian lasagne pies a try, they're really yummy!

      Reply
  2. With love from p says

    October 31, 2018 at 2:22 pm

    5 stars
    This looks absolutely amazing. I definitely need to try this out at the weekend. Thank you for the easy to follow post.

    Reply
    • Emily Leary says

      November 22, 2018 at 2:28 pm

      Hi! Sorry for the delayed reply.I hope you enjoyed them. I'd love to hear your thoughts!

      Reply
  3. Kerry Norris says

    October 31, 2018 at 7:47 am

    5 stars
    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

    Reply
    • Emily Leary says

      November 08, 2018 at 4:49 pm

      Thank you! I'm sure your kids won't be disappointed - mine love these mini pies!

      Reply
  4. Rachel says

    October 30, 2018 at 3:15 pm

    5 stars
    mmm well I've had lasagna before and I've had pies before but never the two combined! Sounds delicious!

    Reply
    • Emily Leary says

      October 31, 2018 at 12:41 am

      Thank you!

      Reply
  5. Bec Jones says

    October 30, 2018 at 9:42 am

    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.

    Reply
    • Emily Leary says

      November 08, 2018 at 3:52 pm

      Thank you! My family love this recipe and I'm planning on making these delicious pies again when my mum visits at the weekend!

      Reply
  6. Ami says

    October 30, 2018 at 7:14 am

    5 stars
    This looks so good and I’ve never thought of using shortcrust pastry before. Definitely going to try this!!

    Reply
    • Emily Leary says

      November 08, 2018 at 3:46 pm

      Thank you! These mini pies are so tasty, I'd love to hear how you get on with them! :)

      Reply
  7. Nancy Johnson Horn says

    October 30, 2018 at 4:46 am

    This looks so good! I will have to give it a try! Yum!

    Reply
    • Emily Leary says

      November 08, 2018 at 3:44 pm

      Thank you! You won't be disappointed, these mini pies are scrumptious!

      Reply
  8. Angela Milnes says

    October 29, 2018 at 10:05 pm

    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!

    Reply
    • Emily Leary says

      November 08, 2018 at 3:35 pm

      I hope that you give this recipe a go. These mini pies are so delicious. Enjoy :)

      Reply
  9. Rebecca Beesley says

    October 26, 2018 at 8:49 pm

    5 stars
    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!

    Reply
    • Emily Leary says

      November 08, 2018 at 11:55 am

      Thank you! I hope you give these amazingly yummy mini pies a go. I'd love to hear what you think :)

      Reply
  10. Mr Jamon says

    September 14, 2014 at 10:37 pm

    Looks delicious! Thank you for the recipe

    Reply
  11. Winnie says

    August 30, 2014 at 11:21 pm

    Fantastic looking pie!!
    And it's perfect for a vegetarian like myself :)
    Pinning

    Reply
  12. Emma @mummymummymum says

    September 26, 2012 at 8:12 pm

    OH wow! Please send some over here! :-)

    Reply
  13. HELEN says

    September 26, 2012 at 11:32 am

    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.

    Reply
  14. Midlife Singlemum says

    September 26, 2012 at 9:39 am

    What a perfect dish. I'll be making mine vegetarian but I'm still excited about it. Thank you.

    Reply
    • Emily Leary says

      September 26, 2012 at 10:26 am

      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!

      Reply
  15. Ramblings Of A Suburban Mummy says

    September 26, 2012 at 7:03 am

    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!

    Reply
  16. Hannah Clementson says

    September 26, 2012 at 12:24 am

    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

    Reply
    • Emily Leary says

      September 26, 2012 at 12:32 am

      Ah yes, have added that in :) He loved it - said it was better than the one he remembered. Or maybe he fears me :D

      Reply

Primary Sidebar

Emily Leary standing in a kitchen

Emily Leary. Multi-award-winning food, lifestyle and parenting writer, presenter and photographer.

[email protected]

Learn more about Emily

Emily on social

Out now!

Get Your Kids to Eat Anything book cover on a yellow banner with the caption Out Now

Search

As seen in

Emily Leary media coverage

Footer

TOP 10 UK FOOD BLOGS
Emily Leary blogging awards for A Mummy Too

© 2021 A Mummy Too - Privacy Policy - Cookie Policy - How I work with advertisers - Contact