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

Cook Time 35

Total Time 55

Servings

Calories 81kcal

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

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.