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, andthey 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.
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.