Low Carb Lasagna Bites in a Muffin Tin (no noodles)

These low carb lasagna bites are made without noodles in a muffin tin. They have all the best parts of a traditional lasagna, but are gluten and grain-free, made with strips of zucchini in place of noodles.

Why you will love this low carb lasagna recipe

• Gluten and grain-free (perfect for better digestion or those on an anti-inflammatory diet)
• Follows the Balanced Food Framework with protein, fibre, healthy fats, and flavour
• Makes a great make-ahead meal prep lunch or dinner. Just warm up when ready to eat
• Made with just a handful of ingredients
• Low carb, calcium and fibre-rich, and optimized with protein for a balanced menopause-friendly recipe

Ingredients you will need

Tomato sauce -For a quick meal, use a jar of your favourite marinara sauce. If you want to add more protein, spices and veggies, make a Bolognese sauce from scratch. Any leftovers you can freeze or repurpose into another meal this week

Zucchini -You will need 2 small zucchini

Cheeses -Ricotta, parmesan, and mozzarella

Egg

How to make lasagna in a muffin tin

1. Preheat the oven to 400F
2. Grease each muffin cup with olive oil
3. Slice one zucchini into 12 1/4 inch rounds and place one in the bottom of each muffin cup
4. Use the Y-shaped vegetable peeler, or mandolin, to make long, thin slices of zucchini and overlap 2 slices around the inside of the muffin cup
5. Sprinkle the bottom of each muffin cup with some grated cheese
6. In a mixing bowl, stir together the ricotta, egg, parmesan cheese, and chopped spinach. Spoon about one tablespoon of the mixture into the muffin cups
7. Spoon about a tablespoon of tomato sauce (from the jar or homemade) on top of the ricotta cheese layer in each muffin cup
8. Top each muffin cup with more parmesan cheese and bake for 35 minutes
9. Let the zucchini muffins cool slightly before using a spoon to carefully remove each one to a plate. Top with more sauce and parmesan cheese

Print

Low Carb Lasagna Bites in a Muffin Tin (no noodles)

Low carb lasagna bites made without noodles in a muffin tin. They have all the taste of a traditional lasagna, but are gluten and grain-free.

Course Menopause Mains

Cuisine Italian

Keyword gluten free, grain-free, lasagna, low carb pasta, zucchini noodles

Prep Time 20 minutes minutes

Cook Time 35 minutes minutes

Total Time 55 minutes minutes

Servings 12

Calories 81kcal

Author Jen Casey, Holistic Nutritionist

Equipment

• 12 cup muffin tin
• Y-shaped vegetable peeler or mandolin
• mixing bowl

Ingredients

• 1 jar marinara sauce or make from scratch (see notes)
• 2 small zucchini
• 1 cup ricotta cheese
• 1 egg
• 1/4 cup parmesan cheese plus more for serving
• 1 cup baby spinach chopped
• 4 Tbsp grated cheese mozzarella, cheddar, or a blend

Instructions

• Preheat the oven to 400F
• Grease each muffin cup with olive oil
• Slice one zucchini into 12 1/4 inch rounds and place one in the bottom of each muffin cup
• Use the Y-shaped vegetable peeler, or mandolin, to make long, thin slices of zucchini and overlap 2 slices around the inside of the muffin cup
• Sprinkle the bottom of each muffin cup with some grated cheese
• In a mixing bowl, stir together the ricotta, egg, parmesan cheese, and chopped spinach. Spoon about one tablespoon of the mixture into the muffin cups
• Spoon about a tablespoon of tomato sauce (from the jar or homemade) on top of the ricotta cheese layer in each muffin cup
• Top each muffin cup with more parmesan cheese and bake for 35 minutes
• Let the zucchini muffins cool slightly before using a spoon to carefully remove each one to a plate. Top with more sauce and parmesan cheese

Video

Notes

Nutrition facts are calculated without added meat in the sauce.

If you prefer to make your sauce from scratch and add more protein, try this Bolognese sauce recipe.

Nutrition

Calories: 81kcal | Carbohydrates: 5g | Protein: 5g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.002g | Cholesterol: 28mg | Sodium: 348mg | Potassium: 298mg | Fiber: 1g | Sugar: 3g | Vitamin A: 702IU | Vitamin C: 11mg | Calcium: 105mg | Iron: 1mg

More noodle-free pasta recipes to try next

If you love pasta but don’t want the starch, carbs, energy dip, or bloat from noodles, you have to try my Spaghetti Squash with Bolognese Sauce, Zucchini Lasagna Roll Ups, and these Lasagna-stuffed Bell Peppers.