Go Back
Print
These Zucchini Lasagna Cups are a fun low carb dish that has all the taste of traditional lasagna using zucchini instead of pasta. Gluten Free.

Zucchini Lasagna Cups (gluten free)

These Zucchini Lasagna Cups are a fun gluten free dish that has all the taste of traditional lasagna using zucchini instead of pasta.
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 12
Author Denise Wright (MyLifeCookbook.com)

Ingredients

  • ¼ lb ground beef
  • ¼ lb sweet Italian sausage
  • 1 25 oz jar pasta sauce
  • 2 zucchinis
  • 1 egg yolk
  • ¼ cup chopped fresh spinach
  • 1 cup ricotta cheese
  • 1 ½ cup mozzarella cheese shredded

Instructions

  1. Preheat oven to 400 degrees
  2. Brown your ground beef and Italian sausage. If the sausage is in links, take off the casings to brown.
  3. Add your pasta sauces and simmer for 10 minutes and let cool.
  4. In the meantime slice one zucchini lengthwise using a mandolin. And slice the other zucchini to make thin round circles.
  5. In a mixing bowl add your ricotta, spinach and egg yolk and mix well.
  6. Spray a large muffin tin with cooking spray.
  7. Place a circle slice of zucchini in each cup. Then add one or two long slices around the sides of the muffin cups.
  8. Add a pinch of mozzarella cheese in each zucchini cup.
  9. Next a spoonful ricotta mixture and then a spoon of meat sauce.
  10. Add another round slice of zucchini.
  11. Add layers of ricotta and sauce and then top with a large spoonful of shredded mozzarella.
  12. Bake for 25 minutes or until the cheese is brown and bubbly.
  13. Let set for 10 minutes and serve.