Tag Archives: olive

Vegetarian Lasagna “Cupcakes”



  • 12 small slices of green/yellow squash (I bough presliced- but 1 medium squash would be enough)
  • 3 cups of bow-tie pasta
  • 1 cup of mushrooms
  • 1/3 cup of green peppers
  • 1/3 cup of olives
  • 1/2 cup of shredded mozzarella cheese
  • 12 oz of sauce


  • Preheat your oven to 375 degrees.
  • Spray the cupcake tin with cooking spray. Outline each section of the cupcake tin with bow-ties forming a cupcake shape (see picture a below)
  • Slice squash into small circles (medium thickness) & place one piece on top of each “cupcake” (in the middle- see picture b below)
  • Chop up ingredients of your choice.  I chose mushrooms, green pepper, and olives and placed them on the squash.
  • Pour your sauce over each “cupcake” and then top of with the cheese.
  • Bake for 15 minutes and enjoy!



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Veggie Pasta

Veggie Pasta

Servings: 2


2 cups of pasta (of your choosing- I used shells)
1 cup of broccoli florets
1/2 cup of baby spinach (chopped)
1/2 of a tomato
3/4 cup of olives (can leave whole- or chop)
5 tbsp. mozzarella cheese
4 tbsp. balsamic vinaigrette (can also use olive oil or experiment with other dressings)

1. While the water is boiling, prepare your ingredients and place them aside in a small bowl.
2. Cook your pasta. Once it is done, drain and allow to cool for a few minutes.
3. Transfer your pasta into a big bowl, and mix in the chopped broccoli, spinach, tomatoes, olives, and cheese.
4. Lastly, add the dressing and stir.

This recipe is quick, healthy, and DELICIOUS. I usually prepare a large amount at once so I can pack the leftovers for long days of classes and meetings. Adjust the ingredients if you wish to do the same.

Happy Cooking!