1. Pre-heat oven to 180°C
  2. Bring a pot of salted water to the boil – add the pasta and cook for about 8 minutes, or until al dente, then drain
  3. In the meantime, heat a small saucepan and add the oil. Add the onions and garlic and sauté off until light caramelisation occurs. Add the tomatoes and cook on a medium heat for 15 minutes.  Season with salt and pepper
  4. Stir half the sauce through the pasta and add the cheeses, season with salt and pepper
  5. Have a lined large muffin tray ready to go with muffin cases, place 1 ½ pieces of lasagna in each muffin case and spoon over the remaining sauce. Bake for 20 minutes until all the cheese is bubbling and melted and you have crispy edges
  6. Enjoy