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Mini Gluten-Free Zucchini Lasagna

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Mini Gluten-Free Zucchini Lasagna This yummy Mini Gluten-Free Zucchini Lasagna dish is one of my favorite healthy recipes that I LOVE making for my entire family and my friends. Zucchini is an excellent gluten-free alternative to pasta.  The layers of zucchini, ooey-gooey blend of melted cheese, and chunks of delicious meat sauce sings comfort food with nutritious yum. My little-one can eat two or three of these mini lasagnas-no problem. I love knowing that my family is eating nourishing food like this. It makes my heart sing.  This dish is easy to make and even easier to serve. Just prep, sauté, assemble, and bake. Bam! A tin of a dozen TASTY and adorable Mini Gluten-Free Zucchini Lasagnas at your fingertips. You can make it for lunch, dinner, or a soiree! And... I always double this recipe and freeze the leftovers.  Buon appetito! 
Mini Gluten-Free Zucchini Lasagna

Mini Gluten Free Zucchini Lasagna

Mini Gluten Free Zucchini Lasagna Here are the ingredients for the Mini Gluten-Free Zucchini Lasagna. I substitute ricotta for cottage cheese and parmesan in this dish. Mini Gluten-Free Zucchini Lasagna A tin full of Mini Gluten-Free Zucchini Lasagna A bite-size Mini Gluten-Free Zucchini Lasagna. Buono Appetito!
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Gluten Free Mini Zucchini Lasagna Cups
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Serves: 12
 
This Mini Gluten-Free Zucchini Lasagna recipe is nutritious and tasty and a great alternative to pasta!
Ingredients
  • 1 zucchini, spiralized or sliced
  • 1 carrot, shredded
  • 1 tsp. of olive oil
  • 1 tsp. of salt
  • 1 onion, diced
  • pepper to taste
  • 1 lb. ground beef
  • 2 cups of cottage cheese
  • ½ cup of parmesan cheese
  • 1 cup of mozzarella cheese
  • 1 25 oz jar of your favorite pasta sauce
Instructions
  1. Preheat oven to 400 degrees and grease the muffin tin with olive oil.
  2. Heat a skillet on medium heat, add olive oil, reduce heat and sauté onion for two minutes.
  3. Add garlic, and continue to sauté until onion is translucent.
  4. Brown the ground beef, add sauce and carrots and cook for 10 minutes.
  5. Meanwhile, In a mixing bowl, add cottage cheese and parmesan cheese.
  6. Sauté the zucchini, add a pinch of salt to taste.
  7. Layer the tin with zucchini, meat sauce, cottage cheese mixture, mozzarella, and repeat two more times.
  8. Bake for 30 minutes.
  9. Cool for 10 minutes.
  10. Serve!

 

Pumpkin Coconut Curry Soup

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This Pumpkin Coconut Curry Soup is super tasty and nourishes my soul. I was inspired to make this dish for my niece who recently became a vegan. My husband couldn’t believe that this was considered a vegan dish and said this was the best soup he has ever tasted. He wouldn’t mind having this on our monthly or even weekly menu. Below are the ingredients.

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