I have a confession: I can’t stand traditional lasagna, but it’s one of Ish’s favorite dishes…which means that I couldn’t just completely avoid it.
Instead, I needed to figure out a way for Ish to have one of his favorite meals and figure out a way that I would be able to eat it, too. So I got to work.
I was on a mission! We’ve tried zucchini, eggplant, and even skillet lasagna. Not quite what I was looking for. Ish kept insisting that it was delicious, but I think that he just didn’t want to sleep on the couch. So, after months of experimenting, I ran across a Petite Lasagna recipe. BINGO.
Those little cuties looked like lasagnas that weren’t actual lasagnas! They looked like little savory cupcakes. I can do this. Now I just needed figure out how to make it paleo-friendly. Guess what?
I did it! These babies are awesome, filling, and they freeze well.
It’s the perfect paleo trifecta!
Add in a romaine salad or some steamed veggies, and you’ve got yourself a deliciously hearty and healthy meal in mere minutes.
The best part about these is that they’re really quick to make, in fact, I usually make them up in the morning and stick them in the fridge until about 20 minutes before I need to have dinner in the oven.
Paleo Lasagna Cupcakes
Adapted from Can you stay for dinner?
Ingredients
- 3/4 pound thinly sliced prosciutto or ham
- 1 cup organic, no sugar added tomato sauce
- 1 zucchini, thinly sliced (I used my mandolin), cut to fit your muffin cups
- Coconut oil for ‘greasing’ the muffin pan
For The "Cheese":
- 1 ½ cups coconut butter
- 10 fresh basil leaves, finely chopped
- 1/4 teaspoon nutmeg (trust me)
- 1 clove garlic, pressed or grated
For The Filling:
- 2 ounces cremini mushrooms, washed and chopped
- 1 peeled and grated carrot
- 1 clove garlic, pressed or grated
- 1 Tablespoon Ghee
Instructions
- Preheat your oven to 375 degrees.
- To make the "cheese", combine the coconut butter, basil, nutmeg, and garlic, gently fold together to combine and set aside.
- On to the filling! Heat a sauté pan over medium-high heat, and add your ghee. Once the ghee is melted and the pan is hot, add in the mushrooms and carrots and sauté for about a minute or until tender, then remove it from the heat.
- Now you’re ready to assemble! First, grease a 12-cup muffin pan with coconut oil.
- Line each cup with prosciutto, gently pressing it to the bottom of the pan.
- Distribute half the "cheese" mixture evenly among your 12 wrappers. Next, add a layer of your veggie mix, followed by tomato sauce. Top a thin zucchini slice.
- Place a second layer of "cheese", veggies, sauce, and zucchini. Finish with a final layer of "cheese".
- Bake your lasagna cups for 10-15 minutes, until they have lightly browned and the sauce is bubbling. Remove your lasagna cups from your oven and allow to cool in the muffin pan for 5 minutes before serving.
I was looking at the recipe and was wondering if you could sub coconut oil for the coconut butter? This recipe sounds so good!
It’s DELISH! I would not sub coconut butter-it’s not the same as oil. If you don’t have coconut oil, you could sub Ghee or lard without a problem! Enjoy 🙂