Ingredients

To make 12 cupcakes

- veggies: 1 small eggplant, 2 zucchini,

3 tomatoes, 1 onion, 1 shallot

- a lot of italian basil leaves

- 230g (8oz) firm tofu

- tomatoes sauce

- your favourite cheese to melt (we used mozzarella)

- lasagne pasta sheets (about 10)

- ground nutmeg, salt, pepper

- olive oil

Start with making the tomato sauce. In a small pot sweat the finely diced shallot with some olive oil. Add the tomato sauce and the chopped fresh basil.

Stir and let it cook at medium-low fire for about 20 min. It should always boil gently.

Cut the eggplant and leave it in a bowl with salt so it will release the water. If you can, leave it for about 30-45min. Round cut the zuzzhini.

Dice half onion and sweat it in a pan with some olive oil. Add the eggplant and gently stir.

Once the eggplant starts to be a bit soft, add the zucchini and stir constantly until the 2 vegetables are soft. Don't overcook them. They will finish to cook in the oven! Set them a part.

In the same pan sweat the other half of the onion. Chop the fresh basil.

Slice the tomatoes and add them in the pan with the basil.

Cook stiring for about 3 to 5 min and then add the other veggies. Stir for few min and then turn the heat off and let them rest.

Prepare the tofu mixture. Slice the tofu and crumble it with a fork.

Put the tofu in a mixer with 3 tblspoons of olive oil, the basil, ground nutmeg

and salt and pepper to taste. Mix everything untill homogeneous.

Make the cupcakes. Bring to boil some water in a pot and add a teaspoon of salt. Spred some olive oil in the cupcakes tray. (you can easly do this using a paper towel deeped in the oil as a "brush")

You can find 2 kinds of lasagna sheets. One that needs to be precooked in boiling water before the oven (you will find on the box the time you need to cook them) and one that tecnically doesn't need to be precooked before the oven (but even in this case you need to put them in salty boiling water to make the sheets soft. Be sure to not overcook them, they only need 1-2 min)

Place the sheets in the cupcake holes. Add 2-3 tblspoons of veggies mixture on the bottom of the cupcakes. Add on top the tofu mixture and press gently.

Add 1 tblspoon of tomato sauce. Slice the mozzarella and add one slice on top of the lasagna.

Cook in the oven for 20min at 180°C (360F). Serve warm.