Mini sweet lasagnes

Method

1. To make the tomato jam, bring a medium pan of water to the boil, add the tomatoes and cook for 2 minutes. Drain, then briefly plunge into a bowl of iced water until cool enough to handle. Peel off the skin, then roughly chop.
2. Put the chopped tomatoes, sugar, cinnamon and lemon juice in a medium saucepan and mix well. Bring the tomato mixture to the boil, then cook over a gentle heat for 20 minutes until thick. Set aside.
3. Heat the oven to 200°C/180°C fan/gas 6. Lightly butter a baking sheet. To start the béchamel off and cook the pasta sheets, bring the 600ml milk to a simmer in a medium pan along with the vanilla pod and the lemon zest. Add the lasagne sheets gently to the pan, one by one, without cracking them and cook for 5 minutes. Remove the lasagne sheets with a slotted spoon, then lay each sheet flat on the buttered baking sheet. Pour the milk into a measuring jug, top back up to 600ml, pour back into the pan and keep to hand.
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4. Heat the butter over a low-medium heat in a saucepan until melted. Add the flour and stir with a whisk to give a smooth paste. Cook until the mixture turns a light sandy colour – this will take 5-6 minutes.
5. Meanwhile, reheat the reserved milk in its pan until steaming. Gradually add the hot milk to the butter mixture, whisking all the time, until smooth, then bring to a simmer. Cook for 5 minutes, stirring all the time, then remove from the heat. Stir in the brown sugar and nutmeg, then set aside. Cover the surface of the béchamel with cling film to stop a skin forming and set aside.
6. Start by spreading a layer of the tomato jam on the bottom of each ramekin. Next, add a single layer of pasta sheets, cutting them so they fit. Spoon on a layer of sweet béchamel sauce, followed by another lasagne sheet. Carry on alternating the tomato jam, lasagne sheets (use the offcuts too) and sweet béchamel until you reach the top of the dish. Finish with a layer of pasta, a layer of béchamel, then a layer of tomato jam. Repeat with the other 5 dishes.
7. Bake in the oven for 20 minutes until golden and bubbling. Scatter with a few white chocolate curls and garnish with a couple of mint leaves before serving.