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Want to make veggies more fun for your gluten free eater? Lasagna cups!
What I love most about making foods in muffin cups is that it’s perfect for portion control, whether for lunch or dinner. It’s also great for grab & go – no cutting or guessing, just grab one and toss it into your lunch container. Done!
The gluten free veggie lasagna cups are perfect. Completely grain free and packed full of nutrients, without sacrificing any of the delicious taste we all know and love when it comes to lasagna. They also give you the flexibility to use the vegetables you prefer or have on hand. I like to mix mine up, alternating between zucchini, yellow squash, and mushrooms in each cup.
By using a silicone muffin cup to bake them in, they are easy to pack and reheat right inside the cup for both parents and kids.
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Yields: 1 dozen
Ingredients
- 1/2 lb. of ground beef (or turkey)
- 1 zucchini, peeled and sliced into 1/4" thick rounds
- 1 yellow squash, peeled and sliced into 1/4" thick rounds
- 12 slices of mushroom
- 1/4 cup of grated carrot
- 1/2 jar of pasta sauce
- 1 TB of tomato paste
- 8 oz of ricotta
- 1 cup of Italian style shredded cheese + extra for topping
- 1 large beaten egg
Directions
- Preheat oven to 325 degrees. Spray silicone muffin cups with cooking spray inside your muffin tin.
- Brown ground beef in skillet on stove top. Drain grease from pan and set aside.
- In a medium size bowl, mix together 1 cup of Italian style shredded cheese, the ricotta, and egg.
- In another medium size bowl, mix together pasta sauce, tomato paste, and grated carrot.
- In the bottom of each muffin cup, place either a yellow squash or zuchinni round into each cavity.
- Top with a spoonful of sauce, then a spoonful of ground beef. Cover with a spoonful of the ricotta mixture.
- Place another veggie slice on top (mushroom, zuchinni, or squash), then repeat process.
- Once cup is filled, make sure the exposed top layer is the ricotta cheese mixture.
- Bake for 20 minutes, then top with additional shredded cheese and return to oven to cook for an additional 10 minutes.
- Remove from oven and let cool 10-15 minutes.
Who wouldn’t want Lasagna in their lunch? Looks great and I really appreciate that you linked up to my Switch It Up Sandwich Linky!