Vegetable Lasagna by Ingrid Ooi

Ingredients:
2 tbsp. extra virgin olive oil
1 medium onion
1 medium carrot
1 medium zucchini
1 small can organic, no-salt tomato paste (or normal tomato paste)
2 cups organic, low-sodium chicken vegetable stock (or anchovies stock)
2 cups whole grain small pasta, preferably stelini pasta (pasta stars)
1 cup whole milk ricotta cheese (or Cheddar cheese)
1 cup whole mozzarella cheese
¼ grated Parmesan cheese

Method:
1. Fill large stock pot with water and bring to boil and preheat oven to 350 degrees.
2. While waiting for water to boil, dice onion into small pieces, about ¼ inch in size. Set aside in large bowl. 
3. Grate carrot and zucchini and add to bowl with onion.
4. Once water comes to a boil, add pasta and cook according to directions on the package. Once cooked, drain pasta and set aside.
5. Heat olive oil in large pot. (If your pasta is already cooked and drained, use same stock pot.) Add onion, carrot and zucchini to pot and sauté until vegetables are tender, about 7-8 minutes. 
6. Add tomato paste, chicken stock and stir until tomato paste is smooth and has combined with other ingredients.
7. In cupcake tin, spoon layer of vegetable mixture. Top with spoon full of pasta and then a spoonful of ricotta cheese. Continue layering ingredients until you are ¾ to the top of each cupcake tin. Top each cup with a sprinkling of mozzarella and Parmesan cheese.
8. Bake at 350 degrees for 18-22 or until cheese is bubbly. Once baked “lasagnas” are completely cooled, freeze and reheat individual portions as needed.