Preheat the oven to 180°C. Boil lasagne sheets until soft (about 5 minutes), drain and rinse with cold water. Cut each sheet into 6 equal squares. Spray muffin tray with oil.
Press each lasagne square into a muffin cup (the edges will stick out). Drop about a tsp of tomato paste into each.
Mix eggs with hand blender then mix in oregano, spinach, zucchini, ricotta and parmesan. Mix in the creamed corn, chilli and season with black pepper. Share the mixture evenly among the muffin cups. Sprinkle with mozzarella.
Bake for 15-20 minutes until heated through. The lasagne edges will become crisp and light brown and the filling firm to touch. Cool for 5 minutes before removing from the tins. Serve with slaw.