Continuing with the bento series, I created this Lasagna Bento because Italian food is my favorite cuisine. Growing up, if I could choose where to eat out at a restaurant, I’d always choose an Italian one. The smell of garlic when walking inside was the best aroma setting the stage for a delicious dinner . . . Cheese Manicotti and Eggplant Parmesan were my favorite meals. I loved the little side salads too with the fun sounding cici beans that I now know to be chickpeas. :) I’ve kept all the flavor of lasagna in this lunch and managed to leave out the gluten, grains, dairy, and sugar. I added one of my favorite quick salads that also happens to be lettuce free for a little something different.
Bento Contents:
Zucchini Lasagna Cups
Mixed Olives
Blueberries
Zucchini Lasagna Cups
Ingredients:
1 lb. ground Italian Sausage (pork, turkey - just check for sourcing and sugar content)
1 25 oz. jar organic no sugar marinara sauce (or use homemade)
1 T Italian Seasoning
1 large or 2 small zucchini, sliced into 1/3” rounds so that you have 12 total
Directions:
Preheat oven to 375°F.
Heat a large skillet over medium heat. Add Italian sausage, breaking up, stirring occasionally, until browned, about 10-12 minutes. Drain off any fat.
Stir in marinara sauce and Italian Seasoning. Bring sauce to a quick boil and then remove from heat.
Place 6 silicone muffin cups on a small baking sheet. Put 1 slice of zucchini in bottom of each cup. Ladle sauce mixture on top of zucchini, then add a 2nd slice of zucchini on top followed by more sauce until each muffin cup is full (save any extra sauce mixture for Pizza Skins or serve over eggs or spaghetti squash).
Place in the oven and bake for 30 minutes.