These Veggie Lasagna Cupcakes are a fun, bite-sized way to enjoy a traditional family favourite. Made with roasted potato and zucchini to replace the wheat pasta and a delicious, creamy cashew cheese to replace the regular dairy cheese, these cupcakes are free of pathogen-feeding foods. This is a great recipe to make with your family or to serve up to guests at your next gathering.
Zucchini is rich in poly-phenolic antioxidants which are essential in helping to protect the body from aging, illness, and disease. Zucchini is also a good source of potassium, which is an important intra-cellular electrolyte that helps to maintain fluid balance and normalize blood pressure and is vital in helping to prevent heart attacks and stroke.
Potatoes contain an antioxidant called quercetin, which has anti-cancer and cardio-protective properties as well as a storage protein called patatin, which has been shown to exhibit activity against disease causing free radicals.
Veggie Lasagna Cupcakes
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This item posted: 28-Jan-2019
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