Vegetarian Lasagna Cupcake

To prepare the vegetarian lasagna cupcakes, start by making the egg pasta: on a work surface, place the flour in a mound, make a well in the center, and crack the eggs into it. Using a fork, mix the eggs with the flour from the edges 1. Then, work the dough with your hands to incorporate all the flour 2, kneading vigorously, and if necessary, add a tablespoon of lukewarm water to soften the dough. Continue kneading until the dough is smooth and firm. Wrap the dough in plastic wrap 3 and let it rest for at least half an hour in a cool, dry place.

Meanwhile, prepare the vegetables: wash all the vegetables under running water, then remove the stem from the red bell pepper, take half of it, and after removing the seeds, cut it into strips 4. Do the same with half a yellow bell pepper. Then clean and cut a celery stalk and carrot into sticks. Next, trim the zucchini and cut it into sticks as well 5. Take the leek, cut off the green part and the roots, peel off the outermost layer, and then slice half into rings 6. Clean the onion and slice it thinly.

Next, peel the potato and slice it 7, then cut into sticks. Then trim the eggplant and cut it into strips 8, then quarter the cherry tomatoes. Lastly, clean the Champignon mushrooms and slice them fairly thin 9.

In a large pan, pour in plenty of olive oil. Then add the garlic clove, onions, leek, potatoes, and peppers 16. Next, add the celery and carrots 17 and include the tomato paste 18. Stir and let the vegetables wilt with a lid for about 10 minutes.

After that, add the eggplants and zucchinis, salt to taste, and continue cooking with the lid on, stirring occasionally. After about 5 minutes, add the cherry tomatoes 13 and when they have wilted, add the mushrooms 14. Cook for another 5 minutes or so: the vegetables should be cooked but still crisp. Then turn off the heat and focus on preparing the Béchamel sauce. Pour the milk into a saucepan and heat it 15.

In another saucepan, add the butter 16 and melt it over very low heat, stirring to prevent burning. Once completely melted, add the sifted flour 17 and cook for a few minutes, stirring continuously with a whisk: you've now obtained the roux 18

At this point, remove the saucepan from the heat and add the hot milk to the roux 19, stirring with a wooden spoon. Put the saucepan back on the heat, cooking on low until the sauce begins to boil, then add a pinch of salt and a pinch of nutmeg. Cover the saucepan with a lid and cook the béchamel on a low flame for 15 minutes, the time needed to thicken the sauce, stirring occasionally. With this, your béchamel will be ready. Then you can assemble your lasagna cupcakes: take the resting pasta from the fridge, slightly roll the dough with a rolling pin, then continue with a pasta machine, starting from the widest setting 20 until reaching the thinnest. Once the sheets are obtained, cut 12 square sheets of pasta, each 4 inches per side. If you have excess dough, create one or two rectangles to cut out rounds with a 2.5-inch cutter 21.

Then in a large pot, bring salted water to a boil, add a drizzle of oil 22 to prevent the pasta from sticking during cooking, and blanch both the squares 23 and circles of egg pasta for a few moments 24.

Now that the base is ready 25, grease a 12-cupcake or muffin mold 26 or 12 individual molds. Place a square of egg pasta in each mold shape 27 and start assembling the vegetarian lasagna cupcakes.

In each square, first place a tablespoon of béchamel and then a tablespoon of vegetables 28, and sprinkle with a tablespoon of grated Parmesan 29. Continue with another layer: place the pasta circles in each cupcake 30

and cover them with a tablespoon of béchamel and a tablespoon of vegetables 31. Finish with a sprinkle of grated Parmesan 32 and bake the lasagna cupcakes in a static oven at 320°F for 40-45 minutes. Your vegetarian lasagna cupcakes are ready to serve 33!