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!
Recipe by Epicurean Narrative at https://epicureannarrative.com/gluten-free-mini-zucchini-lasagna/